calamansi muffins

Bright sunny days make me think of these citrusy muffins. I usually make them with lemons but now that we're having a steady supply of calamansi, I thought about using them instead of lemons in the recipe. Do not underestimate these tiny citrus fruits when it comes to flavor and juice content :-) They're extra juicy with a good balance of tartness and sweetness.

As soon as these muffins came out of the oven, I dipped the tops in melted butter then quickly rolled them in sugar forming a crust, as shown in the pictures below.

The highlight of every bite was the calamansi flavor which was as bright as the sunshine outside :-) These muffins will surely be a nice breakfast or snack treat for citrus lovers out there. I'm thankful for warm summer days and for our yearly fresh calamansi supply. I look forward to another harvest season next year.

For the recipe...

cinnamon muffins

muffins with layers of cinnamon filling and streusel topping

I couldn't wait to bake these muffins as soon as I saw them on the King Arthur Flour baking blog. This was also another good opportunity for me to use one of my favorite ingredients, Baker's Cinnamon Filling from King Arthur Flour. I had no doubt these muffins would please my husband who has a weakness for cinnamon. True enough, they were a sure hit. The surprise cinnamon filling made them extra flavorful. I like to combine all purpose and whole wheat flour when I bake so I adjusted the recipe as I went along. I also ran out of oats so I omitted it. I also combined milk with some light sour cream not just to lessen the sweetness but to make the muffins extra moist.

CINNAMON MUFFINS (adapted from King Arthur Flour ~ Simply Sinful Cinnamon Muffins)

For the cinnamon filling:

1/2 cup Baker's Cinnamon Filling (or substitute a mixture of ground cinnamon, brown sugar and melted butter)
3-4 tablespoons water

Gradually stir the water into the cinnamon filling mix. Transfer the mixture to a small ziplock bag then cut a small hole in one corner. Set aside.

For the streusel topping:

1/3 cup brown sugar, packed
1/4 cup chopped walnuts or pecans
1/4 cup all purpose flour
1/4 cup whole wheat flour
3 tablespoons butter, softened

Combine all the dry ingredients then cut in the butter with a fork or small spatula. Set aside.

For the muffin batter:

1 cup all purpose flour
3/4 cup whole wheat flour
2 tablespoons cornstarch
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon

1/2 cup melted butter
1/4 cup sour cream
1/2 cup milk
2 large eggs, slightly beaten

Grease and flour (I used a non-stick baking spray) a 12-cup muffin pan. In a big mixing bowl, whisk all the dry ingredients together. In a separate bowl, mix the butter, sour cream, milk and eggs together then pour into the dry ingredients. Lightly mix with a fork just until combined. Spoon about two tablespoons of the batter into each muffin cup. Spoon or pipe the filling mixture generously on top. Spoon more of the batter then pipe more filling on top to complete the layers. Finally, spoon about 2 tablespoons of the streusel on top of each muffin. Bake at 375F for 20-25 minutes or until golden brown and streusel topping is lightly toasted.

cross section showing the filling inside

sweet buttery cupcakes

As of now, we're still patiently waiting for the replacement part for our oven which broke a few weeks ago. The heating element suddenly stopped working. I noticed that it was taking a long time to reach the temperature setting. We called to have it repaired but found out that it would take awhile to get the part. Despite the problem, I refused to give up baking so I turned to our small toaster oven. It was challenging using it but it worked out just fine for what I needed to bake today.

Since it wasn't possible to bake a big cake in the toaster oven, I thought about doing a tower of cupcakes. Those cupcakes with mounds of buttercream frosting that are so in these days sounded so appealing. I didn't have a cupcake stand but stacking them on top of each other wasn't a bad idea after all. I just wish my cupcakes came out more even and uniform but it was tricky to even get them to bake right in the toaster oven :-) So this was the result of my cupcake project.The cupcakes were rich and the frosting was even richer but they satisfied my craving for sweet butter rich cake for now.

key lime cupcakes

I can only think of bright and sunny days while I was mixing the batter for these cupcakes. These are just perfect for summer with its pale yellow color and citrusy scent. I thought about using tart key lime juice to replace the lemon juice in the version of these muffins I baked sometime ago. Creaming the butter and sugar along with the combination of all purpose and cake flour made the texture much lighter and fluffier. These turned out just the way I like it, more like cupcakes than the heavier muffin counterparts.

light and citrusy key lime cupcakes

KEY LIME CUPCAKES
3 tablespoons butter (softened) or oil
3/4 cup sugar
2 large eggs
1/2 cup yogurt
1/3 cup key lime juice
1 teaspoon lemon extract
1/2 to 1 teaspoon buttery sweet dough flavoring (optional)
3/4 cup all purpose flour
3/4 cup cake flour
1/4 teaspoon salt
2 teaspoons baking powder

Preheat the oven to 350F. Grease and flour (or use a baking spray) a 12 cup muffin pan. Sift together all the dry ingredients in a bowl. In a smaller bowl, combine the yogurt and the key lime juice. Cream the butter and sugar together. Add the eggs, beating well after each addition. Add the flavorings. Stir in (or mix in slow speed) the flour mixture alternating with the yogurt mixture until blended. Fill the muffin cups 3/4 full using a spoon or ice cream scoop. Bake for 15-17 minutes. While hot, brush the cupcakes with melted butter and dip in sugar to coat the tops. Serve warm.

weekend baking

This was one of the most successful recipes I've tried recently straight from the Baker's Catalogue website. I usually follow the exact recipe when I make it for the first time. I've found out that I often had to adjust it based on the outcome. This recipe for doughnut muffins need no other adjustments or changes. I didn't expect them to rise this high but I was thrilled when I saw them in the oven (below). As soon as they come of the oven, brush them with melted butter then press or roll the tops well in cinnamon sugar mixture. The muffins turned out excellent with the texture and flavor of cake doughnuts. A simple powdered sugar glaze and colorful sprinkles may also be used for a more colorful presentation and variation.

muffins shown rising in oven (above)

I also thought about doing some variation to our favorite cinnamon rolls by shaping the dough into a braided loaf instead. The instant cinnamon filling from Baker's Catalogue was the perfect spread for the loaf. Roll out the basic sweet bread dough into a rectangle. Mark the dough lengthwise into 3 equal parts. Spread the cinnamon filling mixture evenly along the middle section of the dough. With a dough cutter, slice the two other sections into strips. Braid the strips by overlapping them diagonally along the center. Let rise for about 20 minutes. Brush the top with beaten egg then sprinkle with sugar crystals just before baking. The sliced cinnamon loaf is show below.

carrot muffins

After the successful batch of breakfast muffins I made a few days ago using a new twist to my basic banana muffin recipe, I thought about other possible flavors and substitutes. Carrot cake has always been a hit with my family in the Philippines. Along with chocolate and chiffon cakes, carrot cake has graced our table in numerous occasions through the years. Substituting finely grated carrots for the pureed bananas in this recipe gave it another dimension in flavor, texture and color. Although we all know that carrot cake and cream cheese frosting just go so well together, with or without the frosting, these carrot muffins were great for breakfast and snacks. Just like the banana breakfast muffins, this recipe used a combination of healthy whole grains.

CARROT MUFFINS

1 cup whole wheat flour

1 cup oat flour (I used old fashioned oats and the food processor to make it fine)

3/4 cup hazelnut flour or finely chopped walnuts

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 to 3/4 cup milk (depending on the flour ~ whole wheat flour absorbs more liquid)

2 eggs

1/2 stick butter or margarine, melted

1/4 cup vegetable oil

1 teaspoon vanilla

1/2 teaspoon fiori di sicilia flavoring (optional)

1 1/2 -2 cups finely grated carrots (about 2 medium carrots)

Preheat the oven to 375F. Grease and flour (or use non-stick baking spray) a 12-cup muffin pan. Combine the dry ingredients together in a big bowl. Whisk the melted butter, oil, eggs, flavorings and milk until well blended. Fold in the grated carrots. Pour into the dry ingredients and mix just until combined with a few streaks of unmixed flour left in the batter. I find it helpful to use an ice cream scoop to fill the muffin cups 3/4 full. Bake for 15-20 minutes or until done. Let cool and spread with cream cheese frosting.

CREAM CHEESE FROSTING:

1/2 box (4 oz.) cream cheese, softened at room temperature

1/2 stick butter, softened at room temperature

2-3 cups powdered sugar, sifted

vanilla

Beat together butter and cream cheese until well blended. Add sifted powdered sugar a little at a time until the mixture is light and fluffy. Mix in the vanilla. The amount of powdered sugar depends on the preferred consistency of the frosting.

breakfast muffins

There's a basic muffin recipe I always use which I like to adjust and readjust every now and then to make different variations depending on the ingredients I have. This batch, which I would simply call breakfast muffins, is just one of those versions that I wouldn't hesitate to make again. They turned out moist with an extra dose of fiber for a healthier and lighter breakfast treat. I made the oat flour by using old-fashioned oats then finely grinding them in the food processor. They don't really have to be very fine. It's okay to leave a few coarse bits of oats. I also tried to puree the over ripe bananas [using the food processor] instead of just mashing them with a fork. The pureed bananas made the muffin batter extra moist. Once again, I substituted hazelnut flour for part of the flour called for in the recipe then added fiori di sicilia [a personal favorite] with a touch of buttery sweet dough [also a King Arthur product] flavorings. The combination of ingredients and flavorings worked out really well.

BREAKFAST MUFFINS

1 cup all purpose flour or whole wheat flour

1 cup oat flour [or ground old fashioned oats]
3/4 cup hazelnut flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup or 1/2 stick butter, melted

2 large eggs

1/4 cup vegetable oil

1/2 cup milk

1/2 teaspoon fiori di sicilia flavoring

1 teaspoon buttery sweet dough flavoring [or vanilla]

1-2 medium ripe bananas, pureed

sanding sugar to sprinkle on top before baking [optional]

Preheat the oven to 375F. Grease and flour [or use nonstick baking spray] a 12 cup muffin pan. Set aside. Whisk together the melted butter, oil, eggs, milk and flavorings. Add the pureed bananas and mix well. Combine all the dry ingredients together in a large bowl. Slowly pour the egg mixture over the dry ingredients. Gently fold using a rubber spatula until just combined. Be careful not to overmix. A few streaks of flour in the batter may be left unmixed. I like to use an ice cream scoop to fill the muffin cups with the batter about 3/4 full. Bake for 15-20 minutes or until done and the edges and tops of the muffins are slightly toasted.

banana bran muffins

I have tried many recipes for bran muffins but oftentimes they end up dry with not much flavor. For this version, the addition of mashed ripe bananas solved the problem and made them moist. With the cinnamon and the optional chocolate chips, these muffins turned out more flavorful as well. A combination of whole wheat and all purpose flour were used for extra whole grains and canola oil replaced the melted butter for a lighter version.

BANANA BRAN MUFFINS

• 1/4 cup canola oil
• 2/3 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup buttermilk (I used regular milk mixed with 1 tbsp. white vinegar)
• 1 cup wheat bran
• 1 cup whole wheat flour
• 3/4 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 to 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas
• 1/2 cups chocolate chips (optional)
• 1/3 cup chopped walnuts (optional)

Preheat oven to 375F. Spray muffin pans with non-stick spray or line the muffin cups with paper. Combine wheat bran, whole wheat flour, all purpose flour, baking powder, baking soda, salt and cinnamon in a bowl. Set aside. Cream the canola oil and sugar together. Add the eggs one at a time beating well after each addition. Add the vanilla. Alternately add flour mixture and buttermilk and mix well. Fold in mashed bananas, chocolate chips and nuts. Spoon the batter into the prepared muffin pans. Sprinkle more chocolate chips on top. Bake for 15-25 minutes.

orange muffins

Aside from cranberry and blueberry muffins, these citrus infused muffins also rank high in my list of favorites. I've always made the original lemon version although I'm pretty sure limes and oranges will work just as well. Looking at a lonesome orange left sitting in our fruit tray, I knew I wanted to use it in something. I thought of using the the orange to replace the usual lemon called for in the recipe. The key is use up all the zest, the more the better. The result was just as moist and citrusy. The muffins were brushed generously with butter as soon as they came out of the oven then the tops were dipped in sugar. They're great for breakfast and quick snacks but I like to eat them for dessert as well. Serve hot or warm them up in the microwave for a few seconds then dip in more sugar.

all lined up and ready to eat

CITRUS MUFFINS

• 1/2 cup plain yogurt or buttermilk (I used yogurt)
• 3 tbsps. canola oil or melted butter
• 1/3 cup freshly squeezed lemon juice (orange or lime may be substituted)
• 2 large eggs
• 1/2 tsp lemon extract ( optional )
• 1 1/2 cups all purpose flour
• 3/4 cup sugar
• 2 tsps baking powder
• 1/4 tsp salt
• grated zest of 1-2 lemons

Preheat the oven to 350 degrees F. Grease and flour or line a 12 cup muffin pan with paper cups. Mix together the yoghurt, oil, lemon juice, eggs & lemon extract. Sift the flour, sugar, baking powder, salt. Stir in the lemon zest. Add the yogurt mixture to the dry ingredients and gently mix or fold in until just blended. Spoon the batter into the muffin cups. Bake for 15 to 17 minutes. As soon as the muffins come out of the oven, spread the tops generously with butter and dip in granulated sugar.

lemon muffins

Anyone eagerly awaiting early signs of springtime will certainly appreciate and welcome the burst of fresh lemon flavor in these muffins. Light and not overly sweet, they seem to remind me of one favorite bakeshop item in Manila called "taisan" which I would simply describe as a very light lemon sponge loaf cake. Although there's a difference with the texture of the cake, ( these muffins are denser than the taisan ) the similarity lies in the sugary topping, which is made by generously spreading the top of the cake with butter as soon as it comes out of the oven and dipping or sprinkling it with sugar. I was browsing around the foodblog world when I saw the recipe for this great idea. I altered it slightly to make a thinner batter and to make it easier to spoon into the paper-lined muffin pan.

Lemon Muffins

1/2 cup plain yoghurt or buttermilk
3 tbsps. oil or melted butter
1/3 cup freshly squeezed lemon juice
2 large eggs
1/2 tsp lemon extract ( optional )
1 1/2 cups all purpose flour
3/4 cup sugar
2 tsps baking powder
1/4 tsp salt
grated zest of 1-2 lemons

Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cups. Mix together the yoghurt, oil, lemon juice, eggs & lemon extract. Sift the flour, sugar, baking powder, salt. Stir in the lemon zest. Add the yoghurt mixture to the dry ingredients and gently mix or fold until just blended. Spoon the batter into the muffin cups. Bake for 15 to 17 minutes. As soon as the muffins come out of the oven, spread the tops with butter and dip in granulated sugar.

holiday cupcakes

Inspiration for cooking and baking comes in many forms like from the simple cupcake papers I used here. I've been thinking about making these cupcakes since I bought these cupcake paper liners with poinsettia design long before the holidays. I must admit I took the shortcut and used a boxed spice cake mix for these cupcakes, which worked quite well. I just folded in finely chopped walnuts to the batter. The cupcakes turned out moist and light. While letting them cool down, which didn't take very long, I started making the cream cheese frosting. Half a box of cream cheese and half a stick of butter were mixed together until well blended, then sifted confectioner's sugar was gradually added until the desired frosting consistency and sweet flavor were achieved. The cupcakes may even be refrigerated briefly, just to be sure that the icing doesn't soften or much worse, melt. This is the same basic cream cheese frosting used for carrot cake. Cupcakes are great for a quick additional dessert or teatime snack. Perfect to bring for potlucks and very pretty to serve at parties or gatherings.

cupcakes cooling down before frosting

blueberry lemon muffins

My blueberry obsession continues with these muffins loaded with the seasonal summer fruit.
Every year, I patiently wait for the best time when they reach their peak. I've always enjoyed going to a peach and blueberry farm in the summer with my aunt and her friend. Somehow I like the idea of looking for the best fruits and picking them myself. For these muffins, I turn to Tyler's Food 911 website again for the recipe. It uses one and a half cup of fresh blueberries with the zest of one lemon added to the batter. I like to combine whole wheat and regular all purpose flour in almost all the baking I do these days. I have grown to love blueberries here. They used to be so rare in Manila, and I would only see those tiny wild blueberries, along with locally grown and harvested strawberries, sold in the local markets of Baguio City, a city situated north of Manila. It's also a very popular summer destination in the Philippines, well-known for it's high elevation and cooler temperature. Those wild blueberries must be ideal for jams. I'm not sure if blueberries, as big and plump as those sold here in the summertime, are available in local supermarkets in Manila now, but back then they're quite unusual to find. I never knew about them when I was growing up since they're definitely not tropical fruits. Blueberries and lemons make me think about summer here, and blueberry muffins will continue to be unforgettable summer treats.

banana bran muffins

I must admit this was another experiment. I recently bought a box of cracked wheat cereal to try. I followed the directions at the back of the box for making hot cereal, since I was getting a little tired of oatmeal and would like to try something that’s new to me. However, although I must have boiled the cereal for more than ten minutes, I still found the texture a bit tough and grainy for my taste. I finally decided to try to grind it in the blender to make it finer. I usually make oat flour from regular oatmeal this way. Although the wheat grains are tougher and more difficult to grind than oatmeal, I managed to grind them finer enough for the muffins I was planning to make. As I’ve just mentioned, this is just an experiment and although it worked, next time I need to make sure that I get the correct product, which is unprocessed wheat bran. The mashed ripe bananas, aside from adding extra flavor, sweetened the muffins naturally and made them more moist. The combination of whole grains and natural sweeteners in this recipe makes it a healthier choice either for breakfast or tea time. Grease and flour the muffin pan, this recipe makes 12 muffins. Preheat oven to 375 degrees.

Banana Bran Muffins
1 cup whole wheat flour
1 cup unprocessed wheat bran
1 tbsp. baking powder
¾ tsp. salt
½ tsp. baking soda (optional)
half cup oatmeal, oat flour or cornmeal ( I used cornmeal )
half cup walnuts, chopped
¼ cup dark brown sugar
half stick or ¼ cup butter, melted
additonal ¼ cup corn oil
2 medium ripe bananas, mashed

Mix the above dry ingredients together in a big bowl, in the order given above, until just combined. The mixture will be lumpy. Then, with a wire whisk, mix the ingredients below, until well blended.

2 large eggs
¾ cup fresh milk
3 tbsps. honey or molasses
1 tsp. vanilla

Pour the egg mixture into the flour mixture, and stir with a fork until just blended. Spoon into the muffin tins. Sprinkle with some sugar and extra bran flakes before baking. Bake for 20-22 minutes or until done. These muffins are not very sweet and may be enjoyed with extra butter and jam.