
Muffins are little, tasty cakes, generally light and juicy from inside. The term “muffin” appeared for the first time in 1851 in a British magazine, the “London Labour”. Muffins were defined as sweet dish in that but now we get it savory taste as well. It has changed a lot now. Some of us get confused between muffins and cupcakes. One may say, smaller cupcakes and bigger muffins. Well, I would say you didn’t get completely right.
Muffins Vs Cupcakes
- Texture and consistency in muffins is denser than cupcakes because batter is not beaten extensively for muffins than cupcakes and it makes the difference though common ingredients are same
- Muffins come with no toppings generally. Whereas cup cakes are served with frostings and decorations as it is a smaller version of cakes
- One can eat muffins literally any time. It goes well as a snack, as a breakfast, along with coffee in evening. Cupcakes always considered as desert. Foodies can have it any time though
- Muffins are considered more healthier than cup cakes
There are many kind of it – Banana chocolate chips, Walnut coffee, Strawberry, blueberry Apple cinnamon. We gone try all of them one by one. Let’s start with everyone’s favorite Chocolate Muffins, from scratch.
Ingredients
- Unsweetened Cocoa Powder – 1/2 cup (42 g)
- All-purpose Flour – 1 and 1/3 cup (167 g)
- Baking Powder – 2 tsp
- Baking Soda – 1/2 tsp
- Vegetable Oil – 1/2 cup (115 g)
- Caster Sugar – 1 cup (200 g)
- Eggs – 2 large
- Pure Vanilla Extract – 2 tsp
- Granulated Sugar – 2 tbsp
- Buttermilk – 1/4 cup
These proportions are enough for approx 14 muffin cups of medium size. Above image can be helpful to understand the size
Method
- Preheat oven to 180 degree Celsius for 10 min, depends on type of oven you are using. 10 min should be fine for all types though
- Arrange 14 muffin liners in a muffin tray
- Start with mixing dry ingredients, Whisk together all purpose flour, baking powder, and baking soda and cocoa powder in a medium sized bowl really well and keep it aside
- In another large bowl, beat vegetable oil and sugar together using an electric hand or stand mixer until mixture becomes light and fluffy
- Later add eggs, one at a time and beat until mixture becomes smooth. Now, add buttermilk and vanilla extract. Scrape down the sides of the bowl as needed and beat it again
- Finally, add dry mixture which was kept in another bowl and bit it one last time just to get it mixed properly. Yeah, no more beating now, keep the mixed aside
- Start filling muffin liners with batter but only till 3/4 part of muffin liner because batter will rise above liners
- Now put the tray in oven and keep the same temp for 16-19 min to bake. It will take less time (approx. 9 min) in microwave oven convection mode
- Keep an eye on them to avoid even the slightest burning (which will tends burning). My muffins took 17 min and a toothpick inserted in the middle came out clean.
- Remove from oven and place on a wire rack to cool down

Good Old Chocolate Muffins from Scratch
Equipment
- Oven or Microwave Oven
- a large bowl
- a medium bowl
- electric hand or stand mixer
Ingredients
- 1/2 cup Unsweetened Cocoa Powder
- 1 1/3 cup All-purpose Flour
- 1/2 cup Vegetable Oil
- 1 cup Caster Sugar
- 1/4 cup Buttermilk
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Pure Vanilla Extract
- 2 tbsp Granulated Sugar
- 2 Eggs
Instructions
- Preheat oven to 180 degree Celsius for 10 min, depends on type of oven you are using. 10 min should be fine for all types though
- Arrange 14 muffin liners in a muffin tray
- Start with mixing dry ingredients, Whisk together all purpose flour, baking powder, and baking soda and cocoa powder in a medium sized bowl really well and keep it aside
- In another large bowl, beat vegetable oil and sugar together using an electric hand or stand mixer until mixture becomes light and fluffy
- Later add eggs, one at a time and beat until mixture becomes smooth. Now, add buttermilk and vanilla extract. Scrape down the sides of the bowl as needed and beat it again
- Finally, add dry mixture which was kept in another bowl and bit it one last time just to get it mixed properly. Yeah, no more beating now, keep the mixed aside
- Start filling muffin liners with batter but only till 3/4 part of muffin liner because batter will rise above liners
- Now put the tray in oven and keep the same temp for 16-19 min to bake. It will take less time (approx. 9 min) in microwave oven convection mode
- Keep an eye on them to avoid even the slightest burning (which will tends burning). My muffins took 17 min and a toothpick inserted in the middle came out clean
- Remove from oven and place on a wire rack to cool down
Notes
- These proportions are enough for approx 14 muffin cups of medium size. Above image can be helpful to understand the size