Soft, Cozy Muffins for Frosty Mornings

🫐 Blueberry Muffins w/ Crispy Topping 🫐

• 1¾ cups (240 g) cake flour
• 2/3 cup (160 ml) milk
• 2 large eggs
• 1/2 cup (100 g) oil or melted butter
• 1/4 cup (30 g) dry milk powder
• 1/2 cup + 1 tbsp (90 g) sugar
• 2 tsp (9 g) baking powder
• ~27 blueberries (about 3/4 cup)

Crispy Topping

• 2.5 tbsp (20 g) cake flour
• 2 tsp (10 g) softened butter
• 2 tsp (10 g) sugar

Steps:

1. Whisk milk and eggs until smooth.
2. Stir in oil gradually, then sugar until dissolved.
3. Sift in flour, milk powder, and baking powder. Mix gently.
4. Rub topping ingredients together until crumbly.
5. Fill liners 3/4 full.
6. Top with blueberries and crispy crumbs.
7. Bake at 350°F (175°C) for 25 mins, until golden and toothpick is clean.

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Dark Chocolate Muffins:

• 1.5 cups (190 g) plain flour
• 1/2 cup (45 g) Dutch-process cocoa powder
• 3/4 cup (150 g) granulated sugar
• 1 tsp (4 g) baking powder
• 1/2 tsp (3 g) salt
• 1 cup (170 g) dark chocolate chips, divided
• 3/4 cup (180 ml) whole milk or almond milk
• 2 large eggs (~100 g without shell)
• 1/3 cup (80 ml) vegetable oil or melted butter
• 1 tsp (5 ml) vanilla extract

Steps:

1. Preheat oven to 350°F (175°C). Line a muffin tin.
2. In a large bowl, whisk flour, cocoa, sugar, baking powder, and salt.
3. Melt half the chocolate chips in 20-second microwave bursts until smooth.
4. In another bowl, whisk milk, eggs, oil, and vanilla until creamy.
5. Stir wet into dry ingredients gently—don’t overmix.
6. Fold in remaining chocolate chips.
7. Spoon batter into muffin cups, filling 2/3 full.
8. Bake 18–20 minutes, until a toothpick comes out clean.
9. Cool 5 minutes in pan, then transfer to a wire rack.

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Carrot Cake Muffins:

• 1/3 cup (75 g) melted butter
• 1 cup (200 g) brown sugar
• 1 large egg, room temp
• 1/2 cup (120 ml) buttermilk
• 1/2 tsp (2.5 ml) vanilla extract
• 1.5 cups (190 g) flour
• 1 tsp (4 g) baking powder
• 1/2 tsp (2 g) baking soda
• 1/2 tsp (3 g) salt
• 1 tsp (2.5 g) cinnamon
• 1.5 cups (150 g) grated carrots
• 1/2 cup (45 g) shredded coconut
• 1/4 cup (40 g) golden raisins
• 1/2 cup (60 g) chopped pecans

Steps:

1. Preheat oven to 375°F (190°C).
2. Whisk wet ingredients.
3. Add dry ingredients; stir gently.
4. Fold in carrots, coconut, raisins, and pecans.
5. Fill muffin cups.
6. Bake 18–25 mins, until toothpick comes out clean.
7. Cool 5–10 mins, then transfer to rack.

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Banana Muffins:

• 3 ripe bananas, mashed (300 g peeled)
• 1/3 cup (75 g) melted butter
• 1 tsp (5 g) baking soda
• Pinch of salt
• 3/4 cup (150 g) sugar
• 1 large egg, beaten (50 g)
• 1 tsp (5 ml) vanilla extract
• 1 cup (125 g) all-purpose flour

Steps:

1. Preheat oven to 350°F (175°C). Grease muffin pan.
2. Mash bananas until smooth.
3. Stir in butter, then baking soda and salt.
4. Add sugar, egg, and vanilla.
5. Mix in flour gently until just combined.
6. Fill muffin cups 2/3 full.
7. Bake 18–20 mins, until toothpick comes out clean.
8. Cool briefly in pan, then transfer to rack.