Love the crunch of the poppy seeds, and the lemon and cornmeal work really well together!! You know there are some days when you just ne...

Oh glorious cream cheese. 

Tastes like a vanilla cheesecake encased is soft, cinnamon-y muffin. 

If you ever end up having a day that needs some brightening up, I promise these muffins won't dissappoint. 

Moist, sweet carrot muffins with a cheesecake-y filling .  There are days that call for baking.  Like sad, rainy, gloomy days. Days where li...

I dream that one day, I'll have a small cafe in the little corner of the world, selling all my favourite things to people who truly appreciate them. 

The cafe will be small, vintage-styled, with white and sky blue walls, and wooden tables with mini pots of flowers. 

We would have a display of cakes like carrot and banana cakes with cream cheese frosting. We would have a number of cheesecakes- blueberry, salted caramel, and cookies and scones in jars. And we would have fresh homemade waffles and pancakes - chocoate chip, banana, pumpkin and apple. 

And of course, we will have muffins. Of course. The widest variety of double chocolate, apple pie, mixed berry, lemon lavender, earl grey, durian chiffon, and matcha. With a creamy adzuki filling. And skinny.

I can't say these are the best muffins I've tasted. But they're good, especially warm with a cup of tea (matcha tea). They're best eaten when they're just baked, still nice and soft and fluffy. Keeping them overnight will make them slightly dense, but still good. Warm them up for a little while and they'll be perfect. 

The trick to making these skinny is Greek yogurt. Dairy products such as Greek yogurt, buttermilk and sour cream add lots of moistness to your baked good. In this recipe, I replace almost all of the oil with Greek yogurt for a protein packed and skinny muffin. 

What's more, it takes less than 30 minutes to make. 

My exams start tomorrow. I should be studying now, but grabbing a muffin first. 

Skinny Matcha and Adzuki Muffins

Makes 12 

2 cups all purpose flour (or 1 cup all purpose, 1 cup Wholewheat)

3 tbs matcha powder 

3/4 cup sugar 

1/2 tsp salt 

2 tsp baking powder 

1/4 cup oil 

2 eggs 

3/4 cup Greek yogurt 

1 tsp vanilla

Japanses sweet red bean, canned 

Preheat your oven to 185 degrees celsius. 

In a large bowl, whisk together the oil, eggs, Greek yogurt and vanilla until combined. 

Sift in the flour, matcha powder, sugar, salt and baking powder into the large bowl, and fold until just combined. 

Spoon the batter into a cupcake tin lined with paper liners until half full. Add 1 tsp of the red bean paste and fill more of the batter in until it is 3/4 full.

Bake for 15-20 minutes until a skewer inserted into the centre comes out clean 

Matcha muffins with a red bean filling. Super easy and quick to put together!  I dream that one day, I'll have a small cafe in the littl...

Moist and tender cream cheese muffins with a goey nutella filling.  I'm a fan of milo.  I never really knew that until today.  My friend...

Light, airy and full of flavour chiffon muffins, perfect for a to-go handheld breakfast and snack for busy weeks.  It's a busy week ...

Can there be actually anything better than my 3 favourite things: matcha, muffins and chocolate chips? 

This is the perfect muffin recipe. It's super easy to put together and you can easily add in any of your favourite add ins. Feel free to replace the plain flour with white whole wheat flour, use butterscotch chips or raisins instead of chocoate chips, use cinammon instead of matcha, and add in whatever you like in your muffins. It is super moist, super fluffy, and not too dense. It's like a cross between a cupcake and a muffin but better. Like a cupffin. 

Okay, enough nonsense. This muffin is as simple as mixing the wet and folding in the dry. Make sure you use good quality matcha powder for your baked goods. I usually get mine from ISETAN in Singapore, in the tea isle. It is a bit costly, but it's worth a try! A tiny small bottle usually costs $9+, but trust that it's good quality and packed with matcha flavour. If you prefer it without, this recipe makes a perfect chocoate chip muffin too.

Matcha Chocolate Chip Muffins 

Makes about 9 medium sized muffins.

Adapted from Sally's Baking Addiction 

1 1/2 cups all purpose flour 

2 tsp baking powder 

1/4 tsp salt 

1 heaping tablespoon of matcha powder (If you prefer without matcha, replace with 1/2 tsp cinammon) 

1 egg 

1/2 cup milk 

1/4 cup vegetable oil 

1/2 tsp vanilla 

1/2 cup sugar 

2/3 cup chocoate chips 

Preheat oven to 215 degrees celsius. Line a muffin tray with paper cups or grease well. 

In a medium sized bowl, mix together the egg, milk, oil, vanilla and sugar until smooth. Sift in the flour, matcha, salt and baking powder. Fold in the dry ingredients until just combined. Stir in the chocolate chips. 

Divide the muffin batter in the muffin cups evenly, and bake for 5 minutes in a preheated oven. 

Reduce the oven temperature and bake for another 10-13 minutes at 180 degrees celsius until the skewer inserted into the centre comes out clean. 

Moist muffins bursting wth warm melty chocoate chips, with a matcha spin. Can there be actually anything better than my 3 favourite things: ...

Use any fruit pulp you wish in this muffins! This recipe is great when you drink lots of juice and have lots of fruit pulp leftover. It works great with carrots, and I have tried it with beetroot and apple with great results as well. Feel free to omit the cinnamon and nutmeg if you prefer a muffin with less
spice.

Healthy Wholewheat Fruit Pulp Muffins 
Makes 9 small muffins. Can be easily doubled.

3/4 cup fruit pulp
1/3 cup date purée
1/4 cup oil
1/2 cup milk
1 egg
1/2 tsp vanilla
1/8 tsp. nutmeg
1 tsp cinammon
1/2 tsp baking soda
1/2 tsp baking powder
1 cup white wholewheat flour

Preheat oven to180 degrees celsius.
In a large mixing bowl, whisk the fruit pulp, date purée, oil, milk, egg and vanilla together. Ensure that there are no large lumps of fruit pulp stuck together.
Sift in the nutmeg, cinammon, leavening agents and wholewheat flour and fold gently until just combined. The batter will be VERY thick. Add a tablespoon of water if the batter is too thick and sticky to handle.
Using a ice cream scoop or 2 spoons, divide the mixture evenly between 10 muffin cups. The ice cream scoops ensure the muffins will have a nice dome to them.
Bake for 13-15 minutes until a skewer inserted into the centre comes out clean.

Moist healthy muffins made from 100% whole wheat flour and sweetened with puréed dates. Easy, delicious and guilt free!  These muffins a...

Sometimes I like to sit by and wonder about the little things in life.  Love, family, friendships, work and school. Food. Of course. ...

Moist and fluffy banana muffins topped with a crunchy oat streusel topping and drizzled with melted dark chocolate.  

I'm sure we all face the same dilemma- what to do with overripe bananas sitting on the countertop waiting patiently to be eaten (sorry bananas) and transformed to something sweet and tasty. 

Then comes the next dilemma- what to make with them. The opportunities are endless. A loaf cake, layer cake, cupcakes, crumbles, or muffins. For some reason, banana is always with muffin. Maybe because it gives such a hearty, filling breakfast that everyone loves. And what's more, the crunchy streusel topping. 

The streusel topping here is made with melted butter, brown sugar, cinnamon, flour and oats. No rubbing butter into dry ingredients here! The melted butter gives oats a crunchy texture like cornflakes and makes a sweet and satisfying crunch. Brown sugar and cinnamon are classic with bananas- repeating them in the streusel and muffins highlights that rich, sweet flavours. 

The muffins here are the usual suspects- flour, leavening agents, sugar, salt, cinnamon, eggs, and melted butter. Some muffin recipes call for oil, which gives the muffins extra moistness, but melted butter provides a great flavour AND at the same time makes the muffins moist. Go ahead and take the extra mile to brown the butter in a pan to give these muffins an extra depth, but I just popped mine into the microwave just to melted the butter. 

Once all the dry ingredients have been sifted together and the wet ingredients well mix, fold the wet into the dry. Nothing new here. DO NOT overmix. Over mixing will produce tough, dense muffins. Just mix until all the wet ingredients are incorporated and no flour streaks remain in the batter. 

Fill your muffin tins. I use giant, tall, bakery style muffin cups and filled them almost to the brim. This gives the super tall and mega muffins, just the way I like it. Go ahead and use the smaller ones. 

These muffins are banana-y, moist, fluffy, crunchy, and the smell of them baking in the oven cannot be replaced by anything else. Trust me, these are awesome. 

The Ultimate Banana Muffins 

Adapted from Best Ever Banana Muffins by http://hiddenponies.com/2013/03/best-ever-banana-muffins/

INGREDIENTS 

1 egg

3 large ripe bananas, mashed

½ cup butter or margarine, melted

1½ cups all purpose flour

½ cup sugar

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

Topping: 

2 Tbsp melted butter

¼ cup brown sugar

1 Tbsp all-purpose flour

⅓ cup quick cooking oats

DIRECTIONS 

1. Preheat oven to 400ºF. Line a muffin pan with paper liners or spray with baking spray. Set aside.

2. Whisk egg, mashed banana and melted butter in a large bowl until thoroughly blended.

3. In separate bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.   Add to banana mixture and stir just until moistened.

4. Spoon batter into paper-lined muffin pan (makes 10-12 muffins, depending how big your bananas were. Fill muffin cups almost to the brim and see how far the batter goes). Combine all topping ingredients in a small bowl and sprinkle evenly over muffins.

5. Bake for 17-20 minutes or until tops are browned and toothpick comes out clean.

Moist and fluffy banana muffins topped with a crunchy oat streusel topping and drizzled with melted dark chocolate.   I'm sure we all ...