Ultimate blueberry muffin recipe

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This is the ultimate recipe for a moist muffin that you need to keep. This is not an empty promise. I have been using this recipe, initially adapted from King Arthur’s department store blueberry muffin recipe.

Now, I stress on “adapted” because, if you are familiar with my blog, you would know that anything British or American is too sweet for my palate. So I tend to cut on sugar and enhance the flavour with more “exhausteurs de goûts “.

I also replaced butter with oil because we all know oil brings moist.

I replaced milk with buttermilk because we all know it works better with bicarbonate (which I have added as well).

This recipe I’m sharing today is the basic for any fruit muffin you want to make and the topping is not even mandatory. It does add some contrast and some texture though so I would not advise to leave it out.

So bring a bowl and a whisk and let’s get started.

 

Coffee and a blueberry-loaded muffin

A blueberry-loaded muffin with coffee. Credit @Nada Kiffa

Ingredients

For 6 muffins, medium size
Prep: 5 min/ baking: 25 min at 170 C

For the base
– 1 egg, at room temperature
– 1/3 caster sugar (1/4 also works for me)
– 1/4 buttermilk
– 1/4 vegetable oil
– 1 tsp of vanilla extract
– A good pinch of salt
– 1 1/2 tsp of baking powder
– 1/4 tsp of bicarbonate of soda]
– 1 tsp of lemon zest
– 1 tsp of ginger or 1 tbsp of cinnamon if using apples

Fruit addition
– 1 cup of banane in small cubes (goes well with cinnamon, white chocolate in small bits and a bit of chopped walnuts or pecans)
– 1 cup of chopped apples or rhubarb (goes well with lemon zest and bergamote oil)
– 1 cup of blueberries or raspberries (fresh or frozen, toss in flour before adding), goes well with lemon or orange zest.

For the crumble
– 2 or 3 tbsp (levelled) of oat

–  1 heaped tbsp of demerara sugar

Blueberry muffins just out of the oven

Blueberry muffins just out of the oven. Credit @Nada Kiffa

Preparation

Preheat the oven at 170 C (160 C fan oven).

Place the muffin cases in the muffin tin.

In a bowl, whisk the egg and the sugar for a couple of minutes.

Add in the liquids, salt, baking soda and baking powder, whisk for another second.

Finish off with flour and fruits (nuts, flavourings, chocolate…) and mix loosely for a second.

Fill the muffin cases to 3/4 and sprinkle with the topping mix.

Place the muffins in the middle of your oven. At the end of the baking time, check if it’s done by inserting a knife or any probe you have to check if it comes out clean and no batter is left uncooked.

Pull out of the oven, let cool for 10 min before moving them out. I like to drizzle some maple syrup on them to add more moist but that’s another story..

The muffins keep well for a couple of days. You could put them in the fridge as well. Just take them out 10 min before eating them.

 

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A slice of German apple and rhubarb marzipan cake

German apple cake or rhubarb coffeecake with marzipan

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The German apple cake or rhubarb cake ((Apfelkuchen or rhabarbakuchen) is a classic teatime treat, or Kaffe und Kuchen o’clock as it’s called there.

This recipe I’m sharing is a keeper as you may find out. It calls for basic ingredients and yet the result is a decent classic Apfelkuchen (German apple cake), with rhubarb if affinities, which shows how versatile it is.

A slice of German apple and rhubarb cake

German apple and rhubarb cake @Credit: Nada Kiffa

German’s baking tradition

I realised that Germans have a thing for streusel toppings in cakes and tarts. In fact, there is a myriad of baked goods having this crumbly mix as a topping but also the same dough will be the base of the tart.

I usually enjoy any fruit tart topped with streusel topping. When fresh berries are in season. All bakeries would have different tarts-pies or trays to be sold cut into bars.

In a spring day, I keep this cake over the counter for a couple of days. In a summer day, I’d suggest you put it in the fridge and take it out 30 min before serving.

Let’s get baking!

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German apfelkuchen (or rhabarbakuchen)

The German coffeecake with a layer of crumble is a very versatile cake. While the classic apple version is very common accross Germany, the seasonal fruits are easily used as a substitute. My other favourite version has to be the rhubarb cake with a marzipan-enriched crumble. Heaven!

Cake mix

  • 115 gram caster sugar
  • 115 gram butter (soft, at room temperature)
  • 160 gram flour (sifted)
  • 2 eggs (standard size)
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tsp ground ginger (or cinnamon)

Fruit mix

  • 3 apples (or 3 stalks of rhubarb)
  • 1 tbsp lemon juice
  • 2 tbsp caster sugar (1 extra tbsp if using rhubarb)

Crumble

  • 160 gram flour (substitute ¼ with marzipan 50/50)
  • 85 gram butter (in cubes)
  • 85 gram brown sugar (demerara will do)
  • ½ TSP mixed spices (or vanilla sugar for flavour)
  1. Watch me make the cake on my YouTube channel:

 


Ultimate healthy banana bread

Ultimate No added-sugar banana bread

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Are you looking a -sort- of guilt-free banana cake? I’ve got you covered!

My ultimate healthy banana cake.

Ingredients

For 26 cm long cake loaf pan/ Temp: 170 C/ Baking time: 50 min

– 3 very ripe bananas (400 to 450 g )
– 200 g who wheat flour or 50%-50% to white
– 80 g hazelnut powder
– 120 ml milk (hazelnut, soja, coconut, almond)
– 2 eggs, medium-size
– 60 ml d’argan, hazelnut or coconut oil
– 1 tsp cinnamon
– 1 tsp vanilla sugar
– 1/4 tsp salt
– 6 g baking powder
– 1/4 tsp bicarb.
– 80 -100 g chocolate chips

Preparation

Watch for instruction following this link or just click on the video:


The ultimate date cake – Cake gourmand et moelleux aux dattes

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Date cake! I love it! This is my go-to date recipe and it took me a decade to realize that hot water does a great job keeping it moist for days. There you go, I give you the trick in the first line!

I learned how to adjust it to my tastebuds and I discovered that clementine or orange go really well with coffee and fudge flavors.

If you ask me wether I like this lovely date cake with walnut or pecan, I’d vote for the latter especially when you caramelize it and add it on top. It really adds a different dimension to the final texture and more “gourmandise”.

 

My addictive moist date, walnut or pecan and clementine cake 

The ultimate date cake (Eng. version)

For the cake  (serves 8/baking time: 40 -50 min / temp: 160-170 C)

– 1 cup of chopped dates
– 1 cup boiling water +1/4 cup hot coffee
– 3/4 cup brown sugar
– 1 egg
– 60 g soft butter
– 20 to 30 g oil
– 1 1/2 cup flour
– 1 tsp baking powder
-1/4 tsp baking soda
– 1 tsp cinnamon (optional)
– 1 vanilla sugar or extract
– 1 good pinch of salt
– 60 g pecans or walnuts
–  1 candied clementine ou
1/2 candied orange (optional)

Glazing and decoration

– Salted butter caramel OR
– Dulce de leche OR

– Apricot or orange jam/preserve

Watch the video on how to make it 


Cake  moelleux aux dattes (Version française)

Mon moelleux aux dattes avec une bonne dose de clémentines confites

 

Pour le cake (8 pers./temps de cuisson: 40 -50 min / temp: 160-170 C))

– 1 poignée de dattes hachées
– 300 ml d’eau bouillante (moitié café)
– 150 g de sucre roux
– 1 oeuf
– 60 g de beurre mou
– 30 g d’huile neutre
– 190 de farine
– 1 cc levure chimique
– 1/4 cc de bicarbonate
– 1 cc cannelle (facultatif)
– 1 cc vanille (extrait ou sucre)
– 1 pincée de sel
– 60 g de noix ou pécans hachés
–  1 clémentine ou 1/2 orange confite (facultatif)

Pour le topping et la déco 

– Caramel  au beurre salé OU
– Nestlé caramel OU
– confiture d’oranges ou abricot
 
– Quelques noix et oranges confites
Pour préparer le cake, visualisez la video sur ma chaine YouTube
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