Hello and welcome to my new blog. For any of you that have come from my Poor Student Baking blog, welcome back! I’m excited to start new adventures here and I hope that you all enjoy my new blog. If you want to know more about me, feel free to peruse the About Me page, but basically I’m a student in my third year of university studying International Business, Marketing and German, I work part-time. I also volunteer with AFS, a student exchange organisation, I went with them on my own exchange 4 years ago. I mix all of this in with my love of baking and I find blogging the perfect outlet for this! So the first recipe that I’m going to share with you all is one from my previous blog, but it’s so good that I had to share it here as well! These muffins look similar to the ones you find in bakeries, they have large puffy tops and are lovely and moist. The great thing about these is that you can also have so many different combinations of flavours – fruit, chocolate, nuts, cocoa, plain… The list goes on! This version is my favourite, but feel free to add anything that you like. Happy baking!
Bakery Style Muffins
2 1/2 cups plain flour
3/4 cup cocoa powder
1 Tbspn baking powder
1/2 tspn baking soda
1/2 tspn salt
150g butter, softened
1 3/4 cup sugar
1 tspn vanilla essence
1 1/2 cups plain or vanilla yoghurt
1 1/2 cups chocolate chips
1 cup any sort of frozen berries
- Preheat the oven to 200°C and either line two muffin tins with paper liners or grease them really well.
- In a separate mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer, cream the butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Add the vanilla and mix well.
- With the mixer on a low speed, add the dry ingredients in around 3-5 batches, alternating with the yoghurt each time. Add the chocolate and the berries and mix through with a wooden spoon. Be careful not to overmix here, not only so the muffins aren’t hard as a rock but also so that the berries don’t colour the mixture too much.
- Scoop the batter into the lined muffin tins, making sure to fill them all the way to the top so that they dome like bakery muffins. Bake for 5 minutes in a 200°C oven, then reduce the temperature to 190°C and bake for a further 15 minutes or until browned on top and a skewer inserted into the centre comes out clean. Cool in the pan for 2 minutes then transfer to a wire rack to cool completely. These muffins taste amazing, they are my go to muffin, especially if I don’t have any bananas to use.