Stuck in a muffin loop

Current Music: Naked Mole Rats – Can’t find my way home (thank you Jim and Tami for sending kick-ass music to get me through busy nights!)

Mrs Windy City Vegan, who happens to be a good friend of mine as well as a tester for two of our cookbooks (or have I lost track?), was super generous and sent me a jar of her homemade sage-infused pear butter, after mentioning it here.

So I made half a batch of these muffins again, and I’m re-posting the recipe with changes included. For some reason, I didn’t check the temperature used in the original recipe and went for a lower temp. It worked out really well too, maybe even better.

Keep in mind I weigh most of my ingredients these days: I’ve said it before and I’ll take the risk of sounding like a broken record you’ll want to kick in the shins (yes, broken records happen to be the proud owners of shins in my world) by repeating it’s possible to find cheap kitchen scales that you’re bound to find invaluable and far more practical than measuring cups. I’m strangely compelled and bratty enough to end this particular sentence with: So there!

Mo’ Muffins:

Non-stick cooking spray
1/2 cup (120 ml) soymilk
1/4 cup (60 ml) peanut oil
1/4 cup + 2 tablespoons (80 g) packed light brown sugar
1/4 cup + 2 tablespoons (100 g) pear butter or applesauce or whatever similar item you have at hand
1 teaspoon pure hazelnut extract (or vanilla if you cannot find hazelnut extract)
1 cup (125 g) all-purpose flour
2 tablespoons (15 g) wheat germ
Scant 1/4 cup (30 g) cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 cup (44 g) chopped dark chocolate
1/4 cup (40 g) dried cherries

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat 6 cups out of a standard muffin tin with spray.
In a medium bowl, combine milk, oil, sugar, pear butter and extract.
In a large bowl, whisk flour, wheat germ, cornmeal, baking powder and salt.
Stir wet ingredients into dry, being careful not to over mix. Fold in chocolate and cherries.
Divide batter into prepared cups. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
Transfer onto a wire rack to cool.

Yield: 6 muffins

I topped mine with this frosting, leftover from preparing another recipe. It really works well here, but the muffins will be tasty on their own too. Also, depending on how much you want to apply on top of the muffins, you might have leftovers. Have cookies, will spread-leftovers-on-them-and-travel?

Scant 2 cups (227 g) powdered sugar
1/4 cup (56 g) nondairy butter
1 1/2 teaspoons melted coconut oil
1 teaspoon pure hazelnut extract (replace with vanilla if needed)

Beat all ingredients until perfectly smooth and combined. Apply on top of muffins. Add a few pieces of chopped chocolate on top for decoration, if desired.

  • […] an alternate version of these muffins here. Chocolate Pecan […]

  • Kelly says:

    That pear butter sounds absolutely amazing and I love the return of more of your muffins that look like they could also be cupcakes. Fab as always Celine. Also, I’ve always wondered, the beautiful old wood in your photos, is that a table or something else. I love the look. It’s so distinctive and always lets me know they are your photos.

    As a sidebar, I’m a finalist in a recipe contest! I’d love your support if you have a moment. (I know you’re a busy lady, but figured it didn’t hurt to ask.) To vote, see my video here: http://bit.ly/bXKr5j and then click that you “like it.” (Note that you will have to log into your youtube account to vote and if you don’t have one, you’ll have to create one. I promise it only takes a minute!) If nothing else you get to see me look awkward on video. :-S

    • Celine says:

      It’s a table made of reclaimed wood. I’m told it was either taken from an old school, a barn or some other old building. I’m glad you like it!

      I’m totally going to vote for you, my pleasure. And girl, you haven’t seen awkward until you’ve seen me, be it on video or not.

    • Celine says:

      you’re beyond adorable and you did so well, I’m mega envious of your doesn’t-fumble-with-words abilities!

  • Rosa says:

    Pretty and very promising!

    Cheers,

    Rosa

  • Naomi Rose says:

    hazelnut extract? wtF america, share these baking things! I heard you can get banana extract there too, guess who forgot to pick some up before travelling the 3000 miles home?

    • Celine says:

      can’t say I’ve tried banana flavor. but there’s also vegan butter extract, butterscotch extract, and pretty much you-name-it-they’ve-got-it extract. my head is spinning! literally! it hurts!

  • Morgan says:

    That picture is amazing! I wish I was as good at photography as you!! This looks so so so delicious!