Posted in By her, Cupcakes/Muffins, Dessert, Fruits, Recipe

By her: durian muffins

Recipe from Guai Shu Shu


  • 100 grams of cooking oil
  • 150 grams of self raising flour
  • 90 grams of white sugar
  • 2 eggs
  • 200 grams of durian puree


  1. Pre-heat the oven to 180 degree Celsius
  2. Put the durian puree, eggs and cooking oil into a mixing bowl, beat until well combined. Set aside.
  3. Sift the self raising flour into another mixing bowl. Add the sugar, stir until well mixed and make a well in the centre. Gradually add in the durian puree mixture. Use a FORK or SPOON to stir until well mixed. A bit lumpy is acceptable for muffins. Over stirring or mixing will result in chewy muffins as gluten have developed.
  4. Fill up the muffin cup to at least 80% of the muffin cup and bake at the pre-heated oven of 180 degree Celsius for 20-25 minutes or until a skewer inserted comes out clean. Timing is for estimation and depends on your muffin cup size . If it tends to brown too quickly, after 10 minutes, you can reduce the temperature to 165 degree Celsius and continue to bake until cooked.

Makes 8 muffins.

Posted in Brownies/Cakes, By her, Chocolate, Cupcakes/Muffins, Dessert, Recipe

By her: muffin tin mochi brownies

Recipe from Spoonful passion


  • 130 g dark brown sugar
  • 160 g glutinous rice flour
  • 1 tsp baking powder
  • 15 g cocoa powder
  • 1/4 tsp salt
  • 30 g unsalted butter melted
  • 200 ml whole milk
  • 1 large egg
  • 55 g dark chocolate chips


  • Weigh and sift all brown sugar, flour, baking powder, cocoa powder and salt into a medium bowl. Whisk to combine well, then set aside.
  • Preheat oven to 180°C. Grease the muffin tray with melted butter and set aside.
  • Pour the remaining butter into a medium bowl or measuring jar along with milk and egg. Whisk to combine well.
  • Add in the dry ingredients and whisk again to combine.
  • Pour and divide mixture evenly into 12 muffin holes. Top each with chocolate chips.
  • Bake for 40 minutes or until top crust is fully formed but slightly springy to the touch.
  • Chill them on cooling rack for 10 minutes. Using a toothpick, push each out from the side.

Makes 12 muffins

Posted in By them, Cupcakes/Muffins, Fruits, Recipe

By them: caramelised banana muffins

Recipe from Just one cookbook


  • 1 ½ cup all-purpose flour (plain flour) (180 g)
  • 1 ½ tsp baking powder
  • 2 overripe bananas (2 medium size, 300 g)
  • ⅓ cup sugar (70 g; for caramelizing bananas)
  • 3 Tbsp water
  • 170g unsalted butter (at room temperature)
  • ⅔ cup sugar (140 g)
  • 2 large eggs (at room temperature)
  • ½ cup milk (120 ml; at room temperature)
  • 1 tsp pure vanilla extract
  • 6 tsp Nutella (optional)


  1. Gather all the ingredients.
  2. Preheat oven to 180 ºC. Lightly spray muffin tin with non-stick cooking spray or line with cupcake liners.
  3. Sift flour and baking powder and cut bananas into thin slices.
  4. To make the caramel, cook sugar and water over medium heat in a small saucepan. Gently tilt the pan off the heat to distribute color evenly as the sugar caramelizes.
  5. When the mixture turns into nice amber color, immediately add sliced bananas and coat with caramel and turn off the heat.
  6. In the bowl of the electric mixer, beat the butter on medium-high speed until soft. Then add sugar and mix until creamy and fluffy.
  7. Whisk the eggs in a bowl, stir into the batter and blend well.
  8. Add half of the flour to the batter and mix well. Then stir in half of the milk. Add the rest of flour and mix, and finally stir in the rest of milk. Mix well to combine.
  9. Add vanilla extract and fold in the caramelized banana just until combined.
  10. Spoon muffin batter into muffin tin ¾ full. If you like, top each muffin with ½ tsp of Nutella and use a skewer or chopstick to swirl it into the batter.
  11. Bake muffins at 180 ºC for about 25 minutes, or until a skewer insered in center comes out clean. Serve warm or let cool and store in an airtight container until ready to serve.

Makes 12 muffins

Variation: replace 1 tsp vanilla extract with 2 tbsp whisky!

Posted in By her, Cupcakes/Muffins, Japanese, Recipe

By her: Matcha Mochi Cupcakes

Recipe adapted from Humble bean


150g glutinous rice flour
1/3 cup sugar
1/3 tsp. baking powder
1 tsp. matcha
1 egg
1/2 cup milk
1/4 cup oil

1. Preheat oven to 190 degrees C.

2. Whisk all the dry ingredients in a medium bowl and set aside.

3. In a large bowl, combine the egg, milk, and oil.

4. Add dry ingredients and stir until incorporated.

5. Spoon batter in a greased muffin pan.

6. Bake for 20 minutes for mini muffins or 25 minutes for regular muffins

Makes 12 mini and 3 regular muffins

Posted in By her, Cupcakes/Muffins

By Her: Quick Honey Cornbread Muffins


Recipe from @flofongsg


133g yellow cornmeal
138g plain flour
1 tablespoon baking powder
75g caster sugar
1 teaspoon salt
1 cup milk
2 large eggs
67g butter, melted92g honey (for a truffle version, mix half of this with truffle-flavoured honey, such as the one from @phoonhuat or @sofrancebistro )

1 cup frozen corn


1. Preheat oven to 200°C.

2. Line 12-cup muffin pan with tall paper liners. Or skip liners & spray tin with oil if you prefer crusty muffins.
3. In a large bowl, whisk cornmeal, flour, baking powder, sugar, salt.
4. In another bowl, whisk whole milk, eggs, butter, honey.
5. Create a well in the middle of dry ingredients.

6.Pour egg mixture into well & stir with a wooden spoon (push dry mix inwards) until batter is just combined. Don’t over-mix, a few lumps are ok.

7. Fold in the corn

7. Divide batter into muffin tin (fill each one to ¾ full).

8.Bake muffins, rotating pan halfway, till tops are lightly golden brown & a skewer inserted into the center comes out clean. About 14 to 16 mins.
9. Cool in pan for 5 mins.

10. Transfer muffins to a wire rack & eat warm, slathered with butter. 

Tip:Freezes well wrapped in plastic for up to a month. Reheat in microwave oven briefly (30-50 sec) till soft & warm. 

Makes 12.

Posted in Chocolate, Cupcakes/Muffins

Flourless Chocolate Cupcakes

IMG_3954 IMG_3956 IMG_3968 IMG_3969 IMG_3970 IMG_3971 IMG_3972 IMG_3973

Recipe adapted from Amandeleine
100g dark chocolate
65g butter
70g sugar
2 large eggs, separated into yolks and whites
100g dark chocolate, chopped
100g heavy cream
Prep muffin tins with paper liners.
Preheat oven to 160 degrees C.
Chop chocolate into small pieces for easier melting and place in a heatproof bowl.
Add butter and melt over a pot of simmering water, making sure the bowl does not touch the surface of water.
Remove from heat when chocolate is completely melted and smooth.
Whisk in sugar until combined.

Add egg yolks, one at a time, whisking constantly.

In a medium bowl, beat egg whites on high with an electric mixer for several minutes until stiff peaks form.
Gently fold egg whites into chocolate mixture until combined.
Divide batter evenly among prepared muffin tins, filling each cup approximately 3/4 full.
Bake for 25 minutes, until cakes appear set in the middle and are no longer shiny.
Cakes will rise in the oven and fall drastically when removed. This is normal.
Let cool completely in tin.
In a medium saucepan, heat the cream just to a boil.
In a medium bowl, pour the boiling cream over the chopped chocolate and let sit for one minute.
Whisk until all chocolate is melted.
Pour heaping tablespoons evenly over each cupcake.
Decorate further if desired with sprinkles, nonpareils, etc! ) 
Store in the refrigerator.
Makes 8 cupcakes.
Will SHE make it again?
Posted in Cupcakes/Muffins

Cookies & Cream Cupcakes

Recipe from
1 1/2 cups all purpose flour
1/2 cup cocoa
1 1/4 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup milk
3/4 cup hot water
12 Oreos
Preheat oven to 180 degrees C.
Line tray with 12 baking cups.
Break apart cookies and place the broken pieces into each cup.
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
Add the eggs, oil, vanilla and milk and mix well until thoroughly combined.
Add the hot water and mix until combined.
Pour batter(it will be very liquid) into each baking cup so it’s about three quarters full.
Bake for 35 minutes.
Makes 12.
Will SHE make it again?
SHE don’t think so.
Posted in Cupcakes/Muffins, Fruits

Browned Butter and Blueberry Muffins

Recipe from Amandeleine 
100g unsalted butter
1/3 cup whole milk
1 large eggs
1 large egg yolks
1 tsp vanilla essence
1 1/2 cups all-purpose flour
3/8 cup sugar
3/8 cup brown sugar
1 1/2 tsp baking powder
3/4 tsp salt
125g fresh blueberries
40g cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Put a rack in the upper third of the oven and preheat oven to 190 degrees C.  
Line muffin pans with paper liners
Melt butter in a small saucepan over medium heat.  
Keep an eye on the butter.  
Melt and cook down the butter until little brown bits appear in the pan.  
The crackling will subside and butter will begin to brown fairly quickly after that.  
Keep a close eye.  
Remove from heat.
Whisk milk, egg, yolk and vanilla until combined.  
Add the brown butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl  
Add milk and butter mixture all at one and stir gently to combine.  
Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.
For the Streusel, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  
Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  
Cool in pan on a rack for 15 minutes then remove from the pan.  
Serve warm or at room temperature.
Makes 9
Will SHE make it again? 
Posted in Cupcakes/Muffins

Kenny Rogers’ Corn Muffin

Recipe from
56g cup butter, softened
40g granulated sugar
1/8 cup honey (I used slightly less, I reduce about 1/2 tablespoon from the 1/8 cup)
1 eggs
1/4 tsp salt
3/4 cups all-purpose flour
3/8 cup polenta
1/4 tsp baking powder
1/4 cup milk
3/8 cup frozen yellow corn
Heat oven to 200 degrees C.
Cream together butter, sugar, honey, eggs and salt in a large bowl.  
Add flour, cornmeal and baking powder and blend thoroughly.  
Add milk while mixing.  
Add corn to mixture and combine by hand until corn is worked in.
Line a 6 cup muffin pan with muffin case and fill each cup with batter.
Bake for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 6
Will SHE make it again?
SHE don’t think so
Posted in Cupcakes/Muffins, Fruits

Cranberry Crunch Muffins

Recipe adapted from Healthy Baker
1 1/4 cup self raising flour
1/2 cup brown sugar
1 egg
50g butter, melted
1/2 cup buttermilk
1 tsp vanilla essence
75g dried cranberries
1/2 tbps butter
1 tbps plain flour
1 tbps brown sugar
1/2 tbps rolled oats
Preheat oven to 190 degrees C. 
Line a 6 hole muffin pan with muffin cases.
Sift flour into a large bowl and stir in sugar.
In a medium sized bowl, place eggs, butter, buttermilk and vanilla. 
Whisk to combine.
Gently stir in cranberries
Divide mixture among holes of prepared pan.
Make topping: rub butter into flour and stir in sugar and oats.
Sprinkle over muffins.
Bake muffins for about 20-25 minutes.
Let stand in pan for 10 minutes before turning into a wire rack.
Makes 6
Will SHE make it again?