Sweets and Pastries

Sweets and Pastries

Blueberry Crumble Muffins

Muffins are one of my favourite kinds of baked goods and I have tasted many. From cafes to bakeries, there are may different kinds of variations of the classic muffin. From those experiences, the best muffins I’ve felt were those that had a crumbly topping to them, with fluffy and moist crumbs, and so I’ve replicated that with this recipe. Voila! A muffin that includes my favourite aspects of muffins while being a tasty treat for breakfast or an afternoon snack!

Ingredients

240g all purpose flour
6g baking powder
2g baking soda
125g melted salted butter
75g brown sugar
90g white caster sugar
135g beaten eggs
1 tsp vanilla
120g milk
60g sour cream
200g fresh blue berries

Crumb topping

80g all purpose flour
50g brown sugar
50g melted salted butter

Method (crumb topping)

Sift the flour and sugar together and whisk the two ingredients
drizzle the melted butter . Use a fork to toss the ingredients until it turns crumbly.
Set aside

Method (muffins)

Preheat the oven at 220 degree celsius
Sift all the dry ingredients except the blueberries together and whisk the mixture.
Add all the wet ingredients together and whisk till well combined
Add the wet ingredients into the dry ingredients . Mix until combined . Do not overmix. Fold in the blueberries, leaving about 50g blueberries as topping.
Scoop some batter into your muffin liners, about 75-80 percent full. add in 2-3 blueberries on top , then gently push it down a little bit. Sprinkle some of the prepared crumbs on top.
Do the same for the rest of the muffins
Bake for 5 minutes
Reduce the heat to 190 degree celsius, bake for 17-18 minutes or until the inserted skewer comes out clean.

Fudgy Blackout Brownie

These brownies are decadent treat that you would surely love to indulge in even if you are on a diet. Would you believe that I made these lovely brownies twice in one week because my family loves it so much, including me! It makes a perfect snack or even an after meal dessert, especially the pair with a nice scoop of vanilla ice cream. I even shared the recipe to my niece prior to this blogging as she and her housemates simply love it. This recipe is definitely a keeper!

Ingredients

200g sugar
125g all purpose flour
65g extra dark cocoa
125g melted salted butter
120g eggs
1 tsp vanilla
40g thickened cream
1/4 tsp baking powder
1/4 tsp baking soda
130g semisweet chocolate chips or dark chocolate chips if you prefer dark chocolates.

Others

20cmx20cm tray lined with non stick baking paper

Topping

double cream (optional)
cocoa nibs (optional)
cashew nuts (optional)

Drizzle

20g chocolate chip
10g thickened cream

Method

Preheat the oven at 160 degree celsius
Sift all the dry ingredients together: sugar, dark cocoa, flour, baking soda and baking powder.
Add in all the wet ingredients: melted butter, eggs, vanilla and thickened cream.
Mix well to combine. Do not overmix. Add in the chocolate chips and mix well.
Pour the mixture into the tray
Top with 9 pieces of cashew. You may crush it too on top. Up to your preference.
Bake for 27 minutes. Care not to overbake your brownies. At 27 minutes mine is still wobbly in the centre. The wobbliness would immediately set once it is out of the oven. The longer you bake the drier and cakey it will be. I prefer mine fudgy, thus 27 minutes is just right for me.
Let it cool for about 20 minutes before transferring it to a wire rack to cool completely. Allow it to cool down for about an hour and half before slicing it into 9 pieces.
Warm the thickened cream and add in the dark chocolate chips. Do not let it boil. Mix until all the chocolate chips are melted and well combined with the cream, allow it to cool down a bit and slightly thicken. Transfer to a piping bag, snip the bag and drizzle.
Transfer some double cream into a piping bag with star tip. Pipe then sprinkle some cocoa nibs. This is an optional step. You may scoop one vanilla ice cream on top instead.