I made these muffins a while ago already, when I suddently felt the urge to give my basic muffin recipe an update because I wasn’t entirely happy with it. Given the fact that I still had some nectarines leftover, the choice for this muffin flavour combo was easily made. Add a little bit of lemon zest and some cinnamon for a deeper flavour, and you’ve got yourself a nice and fresh fruit-based muffin, perfect for summer.
As for the changes I made to the recipe: I added milk to the recipe, which is very common in muffin recipes anyway, but I decided to leave it out of mine way back when because I never had milk in my fridge (solid reason, I’d say). It does give your muffins this extra bit of moisture and a more silky texture, which sounds like something every muffin needs, right?
It’s been a bit silent on here for the last month. In fact, this is my first post all month, and it’s the first of July tomorrow. Oops. At the start of the year I told you guys I was going to take it easy with all of my hobbies and just do things when I felt like doing them, and that’s exactly what has happened this month. I was quite busy and stressed what with a holiday and an upcoming move, so there just wasn’t any room in my head for blogging. The holiday has come and gone now, but we’re moving in August, so we’ll see how much I get around to blogging until then! Always a surprise…
For now, let’s get to the recipe, shall we? These muffins are very easy to make and they’re the perfect sweet snack on a nice summer day!
I’m not gonna lie – I’d completely forgotten about this recipe. I was planning on posting something different when I came across the pictures of these muffins, which had me all confused. The time stamp on them tells me I made these mid-August, but it took me a while before I remembered. Ah, well, we’re all getting a little older, I guess. After racking my brain for a little bit, and finding the piece of paper which I’d hurriedly written the ingredients on, I vaguely recall making these.
I mostly remember tasting them and going “yummmm”, though. These were really good! I love me some coconut, and it goes really well with the banana. And everything goes well with chocolate, so this couldn’t not be a success. All those great ingredients do make for a bit of a long name, though; it’s quite a mouthful.
Have I made that pun before? I must have.
Shenanigans aside – these muffins are delicious, and done in a jiffy. Enjoy!
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!
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!
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.
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 perfect. It’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.
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!
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.
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!
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.