Step-by-Step Cakes by DK Publishing

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Muffin variations

2 Beat together the buttermilk, oil, vanilla,

and eggs and pour the mixture into the

center of the dry ingredients. Mix together

lightly to make a lumpy batter. Spoon the

mixture into the paper liners, filling each

3

⁄ 4 of the way full.

3 Bake for 15 minutes, or until well risen

and firm to the touch. Immediately transfer

the muffins to a wire rack and leave to cool.

STORE The muffins will keep in an airtight

container for 2 days.

Chocolate Muffins

These muffins will fix chocolate cravings, and the buttermilk lends

a delicious lightness.

Method

1 Preheat the oven to 400°F (200°C). Line

the muffin pan with paper muffin liners

and set aside. Sift the flour, cocoa powder,

baking powder, and salt into a large

bowl. Stir in the sugar and chocolate

chips, then make a well in the center of

the dry ingredients.

Special equipment

12-hole muffin pan

Ingredients

13 ⁄ 4 cups all-purpose flour

(^2) ⁄ 3 cup cocoa powder
1 tbsp baking powder
pinch of salt
½ cup light brown sugar
(^3) ⁄ 4 cup chocolate chips
1 cup buttermilk
6 tbsp sunflower oil
½ tsp pure vanilla extract
2 large eggs, at room temperature
MAKES
12
10
MINS
15
MINS
UP TO 8
WEEKS
Lemon Poppy-seed
Muffins
The poppy seeds add a pleasing
crunch to these delicate muffins.
Special equipment
12-hole muffin pan
Ingredients
4 tbsp unsalted butter
1
(^3) ⁄ 4 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup sugar, plus 2 tsp for sprinkling
1 large egg, at room temperature, beaten
1 tsp pure vanilla extract
1 cup milk
2 tbsp poppy seeds
finely grated zest and juice of 1 lemon
Method
1 Preheat the oven to 425°F (220°C). Melt the
butter in a saucepan over medium-low heat,
then leave to cool slightly. Sift the flour,
baking powder, and salt into a large bowl
(do not make muffins in an electric mixer).
Stir in the sugar. Make a well in the center of
the dry ingredients.
2 Put the egg in a separate bowl; add the
melted butter, vanilla, and milk. Beat the
egg mixture until foamy. Stir in the poppy
seeds and the lemon zest and juice.
3 In a slow, steady stream, pour the egg
mixture into the well in the flour. Stir to make
a smooth batter, but do not over-mix, or the
muffins will be tough. Stop as soon as the
ingredients are blended.
4 Place the muffin liners in the muffin pan.
Spoon the batter evenly between the liners.
Sprinkle evenly with 2 teaspoons of sugar.
5 Bake for 15–20 minutes. Let the muffins
cool slightly, then transfer them to a wire
rack to cool completely.
STORE The muffins will keep in an airtight
container for 2 days.
MAKES
12
20–25
MINS
15–20
MINS
UP TO
4 WEEKS

BAKER’S TIP

The use of liquid in these muffins, whether

sour cream, buttermilk, or oil, will ensure a

moist, longer lasting cake. If a recipe calls for

oil, make sure that you use a light, flavorless

one such as sunflower or vegetable to ensure

that the delicious flavors of the muffins are

not masked by the taste of the oil.