- Why did the muffin turn out hard?
- You overmixed the batter. If you mix the flour with the liquid for too long, the dough structure changes and becomes rubbery. Only fold until the flour just disappears!
- What if I don't have paper cases?
- Butter the muffin tin holes thoroughly and dust with a little flour, tapping out the excess.
- How do they stay fresh?
- They keep for 2-3 days at room temperature in a sealed container. If you want to store them longer, freeze them.
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Carrot sambar
Yoghurt kebab
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Smoked BBQ Wild Boar Leg
Chocolate & orange cake
Omurice bowl with traditional miso soup
Peach Strudel
Momos with curry sauce
Apple Pie Ravioli
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Cinnamon Muffins
The secret to the perfect muffin isn't the complexity of the recipe, but the mixing technique. This is the so-called "muffin method": wet and dry ingredients meet separately, and only unite at the very end with a few strokes. This keeps the batter moist and tender, rather than dense and rubbery.
Ingredients
200
g
Plain flour
150
g
Granulated sugar
2
pc
Eggs (Medium)
100
ml
Milk
100
ml
Sunflower oil
2
tsp
Ground cinnamon
1
pack
Baking powder (approx. 10-12 g)
1
pinch
Salt
Shopping List (0)
Equipment Needed
- Muffin tin: 12 holes.
- Paper cases: So the batter doesn't stick.
- Two mixing bowls: One for dry, one for wet ingredients.
- Hand whisk and spatula.
Allergen Information
Cereals containing gluten
Eggs
Milk
Instructions
1
✓
Preheat the oven to 180°C (conventional). Line the muffin tin with paper cases.
Tip: The oven must reach temperature by the time the batter is ready, as baking powder starts working immediately upon contact with moisture.
2
✓
In a larger bowl, sift together the flour, baking powder, cinnamon, and salt, then mix in the sugar. Make a small well in the centre.
Tip: Sifting aerates the flour and distributes the baking powder evenly, so the muffins rise uniformly.
3
✓
In another bowl, beat the eggs, then add the milk and oil. Mix until completely uniform.
Tip: It is important that the oil and egg mix well (emulsion) for a consistent batter structure.
4
✓
Pour the liquid mixture into the dry. Fold together with a spatula or wooden spoon, but only until the flour just disappears. It doesn't matter if it remains a little lumpy!
Tip: This is the most critical point! Overmixing activates gluten formation, making the muffin chewy and flat. [Gluten network overdevelopment]
5
✓
Divide the batter into the cases using a spoon or ice cream scoop, filling them about three-quarters full.
Tip: The batter grows during baking, it needs room to dome.
6
✓
Bake for 18-20 minutes. They are ready when the tops are springy to the touch and a toothpick inserted comes out clean.
Tip: Don't open the oven door in the first 15 minutes, as the sudden cold air can cause the batter to collapse.
7
✓
Let rest in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.
Tip: If you leave them in the tin to cool, their bottoms can get soggy from their own steam.
Recipe FAQ
Ingredients
- 200 g Plain flour
- 150 g Granulated sugar
- 2 pc Eggs (Medium)
- 100 ml Milk
- 100 ml Sunflower oil
- 2 tsp Ground cinnamon
- 1 pack Baking powder (approx. 10-12 g)
- 1 pinch Salt