13 recipes for delicious muffins and cupcakes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cook with us caramel, nut, citrus, chocolate, banana and other delicious desserts.

1. Cupcakes with curd cream

Photo: Nastya Maryina

Photo: Nastya Maryina

I really love this recipe for cupcakes. They are aromatic, delicate and airy, melting in the mouth. And curd cream perfectly complements the biscuit. You can add spices to your liking, such as cinnamon, nutmeg, ginger, and orange peel. This will give the baked goods a Christmas flavor.

Ingredients

For cupcakes:

• 120 g butter;
• 130 g sugar;
• vanilla sugar to taste;
• 3 eggs;
• 200 g flour;
• 1½ teaspoon baking powder
• 1¼ teaspoon salt
• 60 ml of milk.

For cream and decoration:

• 200 g of curd cheese;
• 20 g cream, 33% fat;
• 20 g icing sugar;
• any berries to taste.

Preparation

All cupcake ingredients should be at room temperature.

Using a mixer, beat the butter with sugar and vanilla sugar until fluffy. Add eggs one at a time, whisking for a few minutes after each addition.

Separately combine flour, baking powder and salt. While whisking, add half of the flour mixture to the egg. Then add milk and remaining flour. Do not knead the dough for a long time, otherwise the butter will start to melt.

This dough can be used to make chocolate cupcakes. To do this, mix 3 tablespoons of cocoa and 1 tablespoon of water in a bowl until a mushy mass is obtained and add it to the dough. In one batch, it is easy to make two types of cupcakes at once - vanilla and chocolate.

Nastya Maryina

Fill the baking tins with the dough just above the middle. Place in an oven preheated to 170 ° C for 20-25 minutes. Leave the cupcakes there for another 5 minutes before removing them from the molds.

You can add any filling to ready-made cupcakes: cream, melted chocolate with cream, or caramel. To do this, remove the core from the cupcake on top using a knife or a cream attachment and pour in the filling. I have two favorites: chocolate ganache and salty homemade caramel. Then cupcakes turn out like mini-cakes, and it is convenient to serve them in portions to guests.

Nastya Maryina

Using a mixer, beat the curd cheese, cream and powdered sugar until stable peaks. Place the cream in a pastry bag and apply to the cooled cupcakes. Decorate them with berries.

2. Chocolate cherry muffin

Masha Nikolaeva

I really love cherries and chocolate, and also quick recipes. This cake turns out to be really chocolate, but its sweetness is successfully set off by sour berries.

Ingredients

• 1-1½ cups of sugar (glass volume - 250 ml);
• 2 eggs;
• 80 g butter;
• 1-1½ cups of flour (glass volume - 250 ml);
• 1 teaspoon of baking soda;
• 3 tablespoons of cocoa powder;
• 300 g frozen pitted cherries;
• 1 bar of dark chocolate (90-100 g);
• 1 tablespoon of brandy.

Preparation

Add eggs to sugar in turn, beating until smooth. Melt the butter, pour into the egg mass and stir. Add flour, sifted together with baking soda and cocoa, and knead the dough.

Drain the juice from the thawed cherries. Melt the chocolate in the microwave or water bath. Add the berries, chocolate and brandy to the dough in turn, carefully mixing the ingredients.

Place the dough in a baking dish. Place in an oven preheated to 190 ° C for 30-40 minutes.

3. Cottage cheese muffins with orange zest

Zhenya Sevastyanova

The curd muffins are my favorites. They are prepared very simply and quickly, they turn out delicious: tender, soft - it is impossible to stop until you have eaten everything. This is their huge disadvantage, of course. ?

Ingredients

• 1 orange;
• 10 g baking powder;
• a pinch of salt;
• a pinch of baking soda;
• 200 g of cottage cheese;
• 3 eggs;
• 2 cups of sugar (200 ml);
• vanilla sugar to taste;
• 100 g butter;
• 150 ml of milk;
• 3 cups flour (200 ml).

Preparation

Grate the orange zest with a fine grater. Place all ingredients except flour in a bowl. Beat with a mixer until smooth. Then add flour in parts, kneading the dough thoroughly.

Divide the dough into muffin tins. Place in an oven preheated to 180 ° C for about 30 minutes.

4. Red cupcakes with butter cream

Iya Zorina

Super pretty muffins in deep red with a creamy, sweet top. The dough is very tender, with vanilla and cocoa aromas.

Ingredients

For cupcakes:

• 120 ml of milk;
• 1 teaspoon vinegar 9%;
• 55 g butter;
• 150 g sugar;
• 1 egg;
• vanilla sugar to taste;
• 10 g cocoa;
• ½ teaspoon salt;
• 2 tablespoons dry or liquid red dye
• 150 g flour;
• 5 g baking powder.

For the cream:

• 200 g cream cheese;
• 50 g butter;
• vanilla sugar to taste;
• 100 g icing sugar.

Preparation

All ingredients should be at room temperature.

Pour the vinegar into the milk and set aside while you prepare the rest. Beat the butter and sugar well with a mixer. Add egg and vanilla sugar and mix thoroughly.

Add cocoa and salt to the mass. Add color and mix until smooth. Pour in the milk and toss in the flour, sifted with baking powder, and beat the dough thoroughly again.

Fill the muffin tins about two-thirds full with the dough. Cook in oven at 180 ° C for about 25 minutes. Cool the finished cupcakes.

Combine cream cheese, butter and vanilla sugar. Pour in the powder and stir the cream again. Decorate baked goods with it and chill in the refrigerator.

5. Citrus syrup cake

Lena Gritsun

I like this recipe because it is simple and quick. In a word, basic. I'm not a fan of long standing at the stove, although I really like to cook. Therefore, "Napoleon" with its million cakes or gingerbread houses a week long is not in my repertoire.

Ingredients

• 6 eggs;
• 330 g sugar;
• a pinch of salt;
• 360 g flour;
• 18 g baking powder;
• 265 g butter;
• 1 lemon;
• 170 ml of water;
• 1 lime;
• 2 tablespoons of liqueur.

Preparation

Add 240 g sugar and salt to the eggs and beat with a mixer for about 5 minutes. Add flour, sifted with baking powder, and beat until smooth.

Add melted butter to the dough. Throw in the finely grated lemon zest. Line the bottom and sides of the mold with parchment and place the thick dough there. Bake for 40-50 minutes at 145 ° C.

Meanwhile, pour the water into a saucepan and add the remaining sugar. Add lemon and lime juice and liqueur. Stir and place over medium heat. Simmer, stirring occasionally, until the sand dissolves. Strain the syrup.

Remove the cake from the pan and soak it well with the syrup. You can simply pour over baked goods or pour the syrup into a large container and dip the cake on all sides. Cool dessert before serving.

6. Nut cupcakes with maple syrup and butter cream

Iya Zorina

You have to do a little magic with mixing products, but the result is worth it. The muffins are very nutty, sweet and tender, with a distinct cinnamon aroma and a hint of maple syrup. And all this under a delicate creamy top.

Ingredients

For cupcakes:

• 80 g flour;
• 3 g corn starch;
• ½ tablespoon baking powder;
• a pinch of salt;
• 1 tablespoon ground cinnamon
• a pinch of ground nutmeg;
• 112 g butter;
• 175 g sugar;
• 2 eggs;
• 1 tablespoon maple syrup
• vanilla sugar to taste;
• 150 ml of milk;
• 30 g of walnuts.

For cream and decoration:

• 65 g butter;
• 90 g cream cheese;
• 80 g icing sugar;
• 1 tablespoon maple syrup
• a pinch of salt;
• a handful of walnuts.

Preparation

The ingredients for the dough should be at room temperature.

Combine flour, cornstarch, baking powder, salt, cinnamon, and nutmeg. Sift the mixture several times.

Whisk the butter and sugar with a mixer. Add the eggs one at a time, kneading the mixture thoroughly. Add maple syrup and vanilla sugar and stir.

Add the flour mixture to the egg in three rounds, alternating with two servings of milk. Add chopped nuts to the dough.

Fill the forms about three-quarters full of dough. Bake for 25-30 minutes at 180 ° C. Cool the finished cupcakes.

For the cream, beat the butter and cream cheese with a mixer for 5 minutes. Reduce mixer speed and add powder gradually. Add the maple syrup and salt and beat for another 2-3 minutes.

Decorate the cupcakes with cream using a pastry bag. Sprinkle them with chopped nuts on top.

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7. Cupcake with dried fruits and almonds

Lida Suyagina

I have been baking this cupcake for every New Year for six years, if not more. It is prepared in an elementary way, the most difficult thing is to wait until the allotted holding time expires. It is better to hide the cake away for these three or four weeks, otherwise it will be completely unbearable - it smells so bad that it blows away.

Ingredients

• 500 g dried fruits (pineapple, melon, cherry and cranberry);
• 250 ml of brandy;
• 200 g butter;
• 200 g sugar;
• 4 eggs;
• 2 tablespoons of muscovado sugar
• 250 g + 2 tablespoons of flour;
• 1 teaspoon baking powder
• a pinch of cinnamon;
• a few carnation buds;
• vegetable oil - for lubrication;
• bread crumbs - for sprinkling;
• 100 g of peeled almonds.

Preparation

Slice the pineapple and melon to the size of the berries. Put all the dried fruits in a jar, pour in the cognac, cover and leave for 1-2 weeks. Shake the container periodically to ensure an even impregnation.

All dough products should be at room temperature. Beat the butter and sugar well with a mixer. Beat the eggs one at a time.

Add muscovado and 125 g baking powder and stir. Mix another 125 g flour with cinnamon and crushed clove buds. Pour into the dough and mix again with a mixer.

Roll dried fruits without liquid in the remaining flour. Stir them into the dough.

Lubricate the split form with oil and sprinkle with breadcrumbs. Place the dough there and garnish with almonds. Place in an oven preheated to 160 ° C for about an hour and a half.

Wrap the cooled cake in plastic wrap and put it in a cool place. Ideally, for a month, but you can leave it for two weeks.

While the cake is standing, you can soak it with cognac or rum a couple of times.

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8. Chocolate-nut cupcakes with two-tone condensed milk cream

Iya Zorina

The most delicious thing here is dough. Even cream is not a must if you're on a diet (or don't want your muffins looking cool and eating in the first 15 minutes after baking). Delicate nutty taste and splashes of chocolate - that's where the buzz is.

Ingredients

For cupcakes:

• 80 g butter;
• 300 g sugar;
• a pinch of salt;
• 3 eggs;
• 70 ml of vegetable oil;
• 140 ml of milk;
• 370 g flour;
• 20 g baking powder;
• vanillin - to taste;
• 100 g dark chocolate;
• 100 g of walnuts.

For the cream:

• 200 g butter;
• 200 g of condensed milk;
• 2 tablespoons of cocoa.

Preparation

All ingredients should be at room temperature.

Use a mixer to beat the butter, sugar and salt. Whisk eggs, vegetable oil and milk separately. Add the egg mass to the creamy one in three rounds, stirring thoroughly each time.

Combine flour, baking powder and vanillin. Chop the chocolate and nuts with a blender. Pour the flour mixture into the butter mixture and mix well. Add chocolate and nuts in the process.

Fill the molds two-thirds full with dough. Place in an oven preheated to 190 ° C for about 25 minutes.

Use a mixer to whisk the butter for the cream into a white fluffy mass. Add condensed milk and beat again. Divide the cream into two parts and add cocoa to one of them.

Place the cream in two different plastic bags and cut off the ends. Place them in one large piping bag with a nozzle. Garnish the cooled cupcakes with two-tone cream.

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9. Corn flour muffins

Natasha Kopylova

It's a simple super quick recipe, and it's all about corn flour. The resulting muffins are unusual in texture with a very tasty crust.

Ingredients

• 130 g butter;
• 130 g sugar;
• 3 eggs;
• a pinch of salt;
• 150 g corn flour;
• a pinch of baking soda;
• vegetable oil - for lubrication.

Preparation

Mash the softened butter and sugar. Add eggs and salt and beat well. Sift flour along with baking soda, add to egg mass and stir.

Grease the molds with butter and spread the dough over them, not reaching the edges. Bake at 190 ° C for about 30 minutes.

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10. Muffins with dried cranberries

Iya Zorina

Low-fat sour cream dough and lots of sweet and sour cranberries. The recipe is remembered at once. Well, maybe two.

Ingredients

• 1 egg;
• 1 egg yolk;
• 75 g sugar;
• 100 g sour cream;
• 125 g flour + for sprinkling;
• 1 teaspoon baking powder
• 100 g dried cranberries;
• butter - for lubrication;
• powdered sugar - for decoration.

Preparation

Mix the egg, yolk and sugar with a mixer. Add sour cream and whisk. Introduce flour sifted with baking powder. Stir in the cranberries into the finished dough.

Grease the muffin tins with butter and flour. Spread the dough over them until about halfway or slightly higher.

Bake muffins at 200 ° C for about 20 minutes. Grease the finished baked goods and sprinkle with powder.

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11. Banana muffins with sour cream

Zhenya Sevastyanova

I love banana muffins for their ease of preparation and incredible taste: sweet dough with light exotic notes of banana. I also like that they are well saturated with fruit, the dough turns out to be "wet". This, of course, is not for everybody. But I just love that.

Ingredients

• 3 bananas;
• 2 eggs;
• ½ glass of sour cream (200 ml);
• ⅓ a glass of honey (200 ml);
• 1 teaspoon vanillin
• 1 teaspoon baking soda or baking powder
• 1½ cups flour (200 ml).

Preparation

Mash the bananas into a puree. Add eggs, sour cream, honey, vanillin and baking soda or baking powder and mix thoroughly. Add flour gradually, stirring well.

Divide the prepared dough into the tins. Bake the muffins at 180 ° C for about 20 minutes.

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12. Cupcakes with caramel and butter cream

Iya Zorina

Aesthetic pleasure of pure water, delicate cream and caramel heart.

Ingredients

For caramel:

• 150 g cream, 33% fat;
• 150 g sugar;
• 25 g butter;
• ¼ teaspoon of salt.

For cupcakes:

• 70 g butter;
• 90 g sugar;
• a pinch of salt;
• 2 eggs;
• 130 g flour;
• 1 teaspoon baking powder
• 50 ml of milk.

For the cream:

• 300 g cream cheese;
• 100-120 g icing sugar;
• 100 g cream, 33% fat.

Preparation

Boil the cream. Pour sugar into an empty saucepan and put on low heat. When the bottom layer has melted, start stirring the sand until it is completely dissolved.

Remove from heat, add oil and stir. Pour in the cream, add salt and mix well again. Return to stove and cook, stirring occasionally, for 3-5 minutes. Cool the finished caramel.

The ingredients for the cupcakes should be at room temperature. Beat the butter, sugar and salt with a mixer to a white fluffy mass. While whisking, add the eggs one at a time.

Sift flour with baking powder. Pour half of the flour mixture into the egg mixture and stir until smooth. Then pour in the milk, whisk, add the remaining flour and stir again. Combine the dough with 2 tablespoons of caramel.

Fill the batter about halfway or less with the dough. Bake at 180 ° C for about 20 minutes. Cool prepared cupcakes.

Beat the cream cheese and powdered sugar with a mixer. Pour in the cream and beat until thick. Refrigerate for 30-40 minutes. Then add 2 tablespoons of caramel to the cream.

Cut out the middle of the cupcakes and fill them with caramel. Decorate baked goods with cream and caramel.

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13. Cheesecakes with tomatoes

Nina Buyanova

There are many ingredients, but the recipe itself is very simple. I found it in a cookbook, then simplified it, and it's now a hit. Ideal for breakfast on weekends.

Ingredients

• 175 g flour;
• 2 teaspoons baking powder
• 1 teaspoon salt
• ground black pepper - to taste;
• 275 ml of milk;
• 1 egg;
• 100 g of cottage cheese;
• 75 g butter;
• 50 g of hard cheese + for sprinkling;
• ½ teaspoon of Dijon mustard;
• a few cherry tomatoes;
• a handful of peeled sunflower seeds.

Preparation

Combine flour, baking powder, salt and pepper. Add milk, egg, cottage cheese, melted butter, grated cheese and mustard. Mix thoroughly.

Divide the dough into the muffin tins. Dip a tomato into each of them. Sprinkle with grated cheese and seeds. Bake for about 40 minutes at 200 ° C.

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