Blueberry and Mango Muffins

I haven’t really baked a lot lately, but the weekend before last I suddenly got the urge again. I didn’t feel like going to the supermarket, so I had to make do with what I had lying around. I’d completely forgotten about it, but I still had quite a lot of blueberries in my freezer, and also some frozen mango pieces from the last time I baked these mango blondies.

Muffins are kind of my go to baked goodies for when I want to whip up something delicious but easy, and that’s how this blueberry and mango muffin recipe was born. I also added a little ginger to the recipe for a bit of extra flavour – but it’s a very subtle bit of extra flavour, so if you really love ginger you could a little more. I wouldn’t add more than 2 teaspoons of ginger in total, though.

Anyway, these were a definite success! My boyfriend (who hasn’t yet gotten used to my baking skills – which is nice) was kind of blown away by them (always a nice reaction to get), and my mother came over especially the next day to also taste them – and loved them as well. Turns out, mango, blueberry and ginger is an excellent combination!


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Blueberry and Lime Muffins

Guess who’s back, back again! No more hiatus for me, people, because I handed in my dissertation this week, which means I have a three month vacation now (if my dissertation is good enough, but let’s just assume it is)! I worked really really hard to be able to make my deadline on Thursday, and was absolutely exhausted afterwards. Still am a little, in fact.

The first thing I did with my new found freedom on Friday was bake these delicious muffins! Well, actually, the first thing I did was watch the new episode of Orphan Black, because that series is my favourite at the moment. But then I baked these muffins. I had frozen a bunch of fresh blueberries for this exact purpose a few weeks ago, and I still had a lime lying around, so I figured I’d throw them together. Turns out that was a good idea!

I also used caster sugar instead of granulated sugar for these muffins and I think I prefer the caster sugar, actually. I’m pretty sure it makes the muffins just the tiniest bit more moist, which I like. Either way, these turned out great, so here’s the recipe for ya!


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Spiced (Speculaas) Muffins with Almond Paste

Whenever autumn rolls around, I get the urge to bake delicious things with speculaas spices. Speculaas is a big favourite here in the Netherlands, and the speculaas and chocolate muffins I made last year became a huge success with my friends and family, and it’s still one of my favourite recipes.

This year, I decided to go for the classic Dutch combination of speculaas and almond: a muffin flavoured with some lovely spices, and a heart of almond paste. I added a splash of liqueur to liven things up a little, and some almond sprinkles on top and voilà, another mouthwateringly good muffin!

These really are delicious, and I think I will be making them a lot throughout the winter. If you want to make them too but are thinking “but Anne, I don’t know where to get speculaas spices!”, worry no more! These spices are simply a combination of cinnamon, cloves, nutmeg and ginger, and I’ve provided the measurements below.


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Mojito Mini-Muffins

Guys, I’ve got a good one for you today! I mean, a really really good one.

I decided to make these mojito mini-muffins as a kind of experiment. It was one of my best friend’s birthday earlier this week, so I wanted to bake something nice for her. Mojitos are my favourite cocktails and although I’m not sure if they’re her favourite as well, I do know we have drunk a whole lot of them together (her girlfriend makes a mean mojito!). It only seemed fitting to try to turn this amazing drink into an amazing muffin.

While I thought about using rum extract for this recipe, in the end I decided to use actual white rum and I’m pretty glad I did! After tasting the first mini-muffin I went kind of crazy with excitement (I might have yelled I’M SO GOOD a couple times…). I’m not even going to be modest you guys, these muffins are perfectIt’s like an explosion of flavours in your mouth. The first thing that hits you is the rum (yum!), closely followed by the fresh and fruity taste of lime, and then there’s finally room for the mint which you realise was there all along.

If you like mojitos and you like muffins, I’d say give these a try! I promise you won’t be disappointed.


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Chocolate and Hazelnut Mini Muffins

After not having been able to bake anything for about 3 or 4 weeks (I can’t even remember), I was very excited to finally be back in my kitchen figuring out a new recipe! When I was in Normandy I bought this really nice silicon mini muffin form and last Monday I thought it was high time to try it out. I’d had the idea to make some chocolate chip hazelnut muffins for quite some time, so that’s what I’m presenting you with today!

I made twenty mini muffins and still had quite some batter left, so I also made six regular muffins. I brought them with me to the weekly Game of Thrones night at two of my best friends’ place and they were very much appreciated! I hope you’ll enjoy them just as much as we did. They’re really easy to make, and of course you don’t have to make the mini versions, this would be about enough for 12 regular muffins as well, I think!


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Fresh Orange Muffins (with Raisins)

Okay, guys, I’ve got a new favourite! I made these orange muffins last week, and was so pleased with how they turned out. They have this delicious citrus-y taste, and the raisins really add to that. You can leave out the raisins as well if you don’t like them — these are just as good without them!

There’s nothing more to say about these, really. If you decide to make them, I hope you enjoy them just as much as I did. I am definitely going to make these again very soon, since they’re the absolute perfect little treat for a nice Spring day.


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Peanut Butter and Banana Muffins

I don’t know about you, but I love peanut butter. Hardly a day goes by when I don’t eat a peanut butter sandwich. Sometimes I also add a few slices of banana to the mix, and it was while eating this particular sandwich that I thought of making peanut butter and banana muffins.

Since peanut butter is kind of a weird substance, it was quite a bit of challenge to figure out the right measurements for these muffins, but they turned out pretty good, I think. They’re very easy to make, and quite delicious as a breakfast muffin! Of course, they also taste good throughout the rest of the day, but they do have a breakfast-y taste to them (is that a thing? I’m making it a thing). I, at least, devoured them with great pleasure for breakfast a few mornings last week.

Although I’m probably going back to my beloved peanut butter sandwiches for breakfast next week (let’s face it, I’m much too lazy to make breakfast muffins all the time), I definitely recommend you to give these a go!


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Officially Autumn: Speculaas and Chocolate Muffins

Well, summer is definitely over now, so it seems… It’s starting to get dark much earlier, the leaves are changing and, most importantly, it’s getting cold. No more warm, sunny days, my friends. It’s back to warm jumpers and lots of tea. Which is fine by me, to be honest. I’m a sucker for a cosy jumper and, as most of you will know, I love tea. Yes, I really do love autumn, although I’d have been fine with a few more weeks of summer as well.

I came up with this recipe last week, while I was feeling all autumn-y, with the rain pouring down outside and me drinking the inevitable hot cup of tea inside. Autumn and also winter are the seasons for comfort food with rich tastes and lots of chocolate, so that’s exactly what these muffins are all about!

You’ve got your cinnamon, your nutmeg, your ginger and your cloves, or for the Dutchies among you: simply your speculaas. Add some chocolate to this bunch and the lovely texture of a good muffin, and you’ve got yourself this delicious treat. This is most definitely a new favourite recipe of mine, and I’m quite proud of my little masterpieces. I’m not even going to be modest about it. These muffins are amazing.

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Fresh Strawberry Muffins

You know what I think is the best fruit of all? Strawberries. Hands down, without a doubt. They’re just so delicious and mouthwatering! They’re also beautiful and really photogenic! I could go on and on about the amazing qualities of strawberries with lots more exclamation points at the end of each sentence, but I won’t do that to you.

I think my love for strawberries hasn’t only got to do with the fruit itself, but also with the memories attached to it. In the summer holidays my parents and I used to go camping in France, and I remember countless mornings when we would sit in front of our tent and eat a slice of baguette with some strawberries. We would always bicker about who’d get the best strawberries, and they were always divided evenly over us three.

Strawberries are serious business in my family, you see. This isn’t just any berry, this is a strawberry. The best berry in town! We still bicker about them to this day.

Anyway, enough with the nostalgia. When I saw the Dutch strawberries were on sale in my local supermarket, I decided I had to bake something scrumptious with them. I thought about a strawberry shortcake, or some other fancy tart or pie, but eventually I settled on plain old muffins. Because nothing can beat a good muffin!

My parents have already come over to taste them, and they were approved. I hope you like them, too!


You’ll need… (for 12 muffins)

– 125 g plain flour

– 125 g whole wheat flourP1010059

– 1,5 teaspoon baking powder

– ½ teaspoon salt

– ½  teaspoon ground cinnamon

– ¼ teaspoon finely ground black pepper

– 200 g sugar

– 120 ml sunflower oil

– 2 eggs

– 1 ½ teaspoon vanilla flavouring

– 180 g fresh strawberries, hulled and diced

– A bit of light brown sugar to sprinkle the muffins with

– muffin tin (for 12 muffins) and, optionally, paper cases

– and an oven, of course! These muffins need to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mix together the dry ingredients Firstly, you need to mix together in a bowl the baking powder, salt, cinnamon, black pepper, sugar and the two types of flour. I used 125 g plain flour and 125 g whole wheat flour, but alternatively you can just use 250 g plain flour, or, if you want to go completely healthy (yeah, right) you can use 250 whole wheat flour. I used a whisk for these dry ingredients.

2. Add the wet ingredients and mix together Now, add the sunflower oil, the eggs and the vanilla flavouring and mix it all together. It’ll be quite a sticky mess, and not at all like a batter, but trust me — it’ll work! I used a spoon for mixing together the wet ingredients, since the whisk was no use as the entire “batter” got stuck inside it.

P10100623. Add the strawberries! Next up, it’s time to add the pièce the résistance, the ingredient we’ve all been waiting for, the most delicious fruit there is … the strawberries! (I’m quite a fan of strawberries, can you tell?). Add the diced strawberries to your mixture and gently spoon them through it.

4. Divide your batter over 12 paper cases You’re batter is now done, so it’s time to divide it over the 12 paper cases (or straight into a greased muffin tin). Divide the mixture evenly, and, if you want your muffins to rise, only fill them 3/4 of the way. I didn’t really care about the rising, so I just used up my entire mixture. Don’t want it to go to waste!

5. Sprinkle those muffins The last thing to do before you’ll put your tin in the oven is to sprinkle some light brown sugar over the tops of your muffins. This will give them a nice crunch, which I think adds just that little extra bite to these delicious muffins!

6. Bake the muffins! Now, put the muffins into your preheated oven (180 °C) and let them bake for about 25 minutes or an inserted skewer comes out clean. When they’re done, take them out of the oven and let them cool inside their tin for 5-10 minutes. Then take them out of the tin and let them cool completely. Or taste them while they’re still warm, which is always a good idea!

And there you have it, some delicious strawberry muffins! Enjoy!







Apple Cinnamon Muffins

As I’ve mentioned before, baking has a therapeutic effect on me; it calms me down and destresses me. When I need that kind of baking therapy I usually go for a muffin recipe, and that is what happened last week. I don’t know what it is about muffins, but I find them very calming. That sounds kinda weird, but it’s true. I guess it’s because I’ve baked so many muffins during my “baking career”; it doesn’t involve a lot of thinking anymore since I’m familiar with the general process. I mean, those meringues I tried to make were a huge failure mainly because I was too stressed out to try something new.

For these muffins I didn’t feel like leaving the house to go and buy ingredients, so I had to make do with what I’d still got left at home. I had the main ingredients, and some apples — and after that realisation I had a huge craving for apple cinnamon muffins! There was just one tiny problem, being I didn’t have any milk (I don’t drink milk on a regular basis) and in most of my muffin recipe milk is a required ingredient.

I made these muffins without any milk, which made the batter a lot more dough-like than my muffin batters normally are. I was a tiny bit worried, but oh my god did they turn out good! This recipe is definitely going to be the base for my future muffin recipes..!


You’ll need… (for 12 muffins)

– 250 g plain flour

– 1,5 teaspoon baking powder

– 0,5 teaspoon salt

– 1 teaspoon cinnamon (and some more to sprinkle the muffins with)

– 200 g sugar

– 115 g butter

– 2 eggs

– 1 teaspoon vanilla flavouring

– 2 apples, chopped (and perhaps a bit of lemon juice to sprinkle them with)

– a bit of light brown sugar to sprinkle the muffins with

– a muffin tin (for 12 muffins)

– and an oven, of course! These muffins need to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mix together flour, baking powder, salt and cinnamon The first thing you need to do is to mix together the flour, baking powder, salt and cinnamon in a bowl. Now put it to the side while you get messy with the wet ingredients (well, not that messy).

P10008222. Mix together wet ingredients Next up, you mix together the sugar and the butter with a whisk. As always, I recommend melting the butter. It makes this job so much easier! After the butter and sugar are nicely mixed, add the eggs and whisk until the mixture is nice and smooth. Then, add the vanilla and mix again. The only thing left to add now are the chopped up apples. Mix it all together.

3. Put it all together Now, you need to gradually add the dry mixture to the wet one and mix it all together with a spoon until it’s blended. As always, don’t over stir the muffin mixture!

4. Divide your batter over 12 paper cases The next step is to divide the batter over the muffin tin. Put a little paper case in every hole of the muffin tin or grease the holes of the tin with some butter. Now divide the batter evenly over the 12 paper cases. I completely filled all of the paper cases, even though “they” say you only need to fill it 3/4 if you want your muffins to rise, and they came out beautifully anyway!

5. Sprinkle, sprinkle, little star Sprinkle some light brown sugar and cinnamon over the top of the muffins. The sugar will give the muffins a nice crunch, and it looks cool!

6. Bake the muffins! Put the muffin tin in your preheated oven (180 °C) and bake them for about 25 minutes or until a skewer comes out clean. They’ll have a nice golden brown colour. When they’re done, take the muffin tin out of the oven and let the muffins cool inside the tin for about 5 minutes. Then take them out of the tin and let them cool completely. Or eat them while they’re still warm. That last one takes my preference!

And that’s it! Enjoy your apple cinnamon muffins!