Orange Date Muffins & Chocolate Muffins

There's been a muffin craze recently! What better ways to destress than to bake? Looking at the ingredients I had at home, it was an impromptu decision one evening to bake them. Unfortunately, my mum warned me that it's not easy baking quality muffins(moist and soft). I had several friends who tried the muffins said they were a little hard and dry.

Orange Date Muffins:

1 cup (130 grams) all-purpose flour
1 cup (130 grams) whole wheat flour
2/3 cup (140 grams) light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon grated orange zest
1/3 cup (80 ml) fresh orange juice
2/3 cup (160 ml) buttermilk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter, melted and cooled
2/3 cup (90 grams) chopped dates
2/3 cup (60 grams) walnuts, coarsely chopped

(I substituted almond grains for the nuts though)
Garnish: (optional)
Granulated white sugar

Steps:

1) Preheat oven to 205 deg C. Place rack in the middle of the oven. Butter well or spray, with a non stick vegetable spray, 12 muffin tins (or line with paper liners).

Ingredients for the day

2) In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest.

3) In a separate bowl, mix together the orange juice, buttermilk, egg, vanilla extract, and melted and cooled butter.

Wet mixture for the orange date muffins

4) Add the milk and egg mixture to the flour mixture. Stir just until combined. Fold in the dates and walnuts. Do not over mix the batter or the muffins will be tough when baked.

5) Evenly divide the mixture among the 12 muffins cups and sprinkle each muffin with a little sugar, if desired. Place in the oven and bake for about 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.




Chocolate Muffins:

1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs
1 cup (240 ml) buttermilk

2 teaspoons pure vanilla extract
1 3/4 cups (230 grams) all-purpose flour
2/3 cup (60 grams) unsweetened cocoa powder
1 1/4 cups (265 grams) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170 grams) milk or semisweet chocolate chips (I used dark chocolates since I myself am a fan of dark chocolate)
Chocolate Fudge Frosting: (optional)
4 ounces (12 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (1600 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Steps:

1) Preheat oven to 190 deg C. Position rack in center of oven. Butter, or line with paper liners, 12 muffin tins (or line with paper liners).

2) In a large measuring cup or bowl whisk together the eggs, buttermilk, and vanilla extract.

Wet mixture for the choc muffins

3) In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

4) Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Setting them aside into the muffin tray

5) Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

6) In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Spread a little frosting on each muffin with a knife or offset spatula.

Makes 12 regular sized muffins.

I didn't actually have buttermilk so I googled on how to prepare it from scratch. It's relatively easy actually. Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup, add enough milk to bring the liquid up to the one-cup line. I added 2 drops of buttermilk essence to the mixture as well but I guess this is optional.

blackiee