There are cupcakes and there are muffins. They are totally different creatures. Not exchangeable or replaceable. But there have been a lot of cupcakes masquerading as muffins in bakeries and shops! You can tell the difference between them from the texture. Muffin is a type of quick bread, with a texture somewhat of a cross between a cake and bread. The way I would describe it would be light, fluffy, and full of flavour, and a wonderful aroma. A muffin would be suitable for a light breakfast or afternoon tea and accompanied by a pick-me-up skinny Flat White.
I was on a muffin making spree recently having picked up the correct technique of making muffins. (They are now light and fluffy, vs. heavy and dense…yay!). I made orange muffins, banana muffins, banana and strawberry muffins and banana and white chocolate chip muffins. Here is the recipe for the banana and strawberry muffin. I believe in the goodness of home-made foods and hope you enjoy the process of making it, and the result of your muffin. Take heart, even if it turns out dense at your first try, the taste of the muffin will still be delicious! Don’t give up; you can always drop me a note if you need help.
Strawberry Banana Muffin (Adapted from Joy of Baking)
Makes 12 regular muffins
113g unsalted butter, melted
160g light brown sugar
2 large eggs, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
240 ml fresh or frozen strawberries (cut into small pieces)
315g plain flour
1.5tsp baking powder
1/4 teaspoon baking soda
1tsp (4 grams) ground cinnamon powder
1/2 teaspoon (2.5 grams) salt
Preheat oven to 175°C.
In a small saucepan melt the butter. Set aside to cool.
Whisk manually together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the chopped strawberries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not over mix.
Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup about two thirds full of batter.
Bake at 175°C for 20 to 25 minutes.
Transfer to a wire rack to cool.