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I was looking around for muffin recipes, with nothing particular in mind, when I came across William Shatner’s Cappuccino Muffins. Now, I love cappuccino muffins, and something involving Shatner is usually too hilarious to resist. I have no idea why they are named after him, or if he actually wrote this recipe, but they’re on several sites under this name.
I would have liked to use mini chocolate chips, maybe with some big chunks stuck in the tops of the muffins, but all I had were regular size. Cinnamon chips might also be good (boy do I love cinnamon!). Trader Joe’s and Safeway don’t carry instant espresso powder, so I used regular instant coffee. In the future I definitely want to try them with espresso powder, to improve the coffee taste (I’m pretty picky about that kind of thing). I used heaping teaspoons of the instant coffee to kick up the flavor a little, and I always throw in a tiny bit more cinnamon than called for (did I mention I love cinnamon?). Other than that everything was pretty much as written.
These were pretty delicious out of the oven, but after cooling they became a little denser than I would have liked. This is most likely due to me overstirring the batter…I tried not to, but I was trying to get the last of the dry ingredients worked in. It had also been really dry (weather-wise) around these parts, so maybe adding a little extra milk wouldn’t have been a bad idea. They turned out decent anyway, but next time I definitely will use that espresso powder!
One more note: I had a little leftover batter after filling 12 muffin cups. Mine weren’t heaping over the top after baking, but I didn’t want to overfill the cups.
William Shatner’s Cappuccino Chip Muffins
Makes 12 muffins.
2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 cup milk
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup mini chocolate chips or equivalent of other chips
Preheat oven to 400 degrees F. Spray a 12 cup muffin tin or line with muffin papers.
In a large bowl, sift together the flour, sugar, baking powder, espresso powder, cinnamon and salt.
In a medium bowl, whisk egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Add chocolate chips. Stir just until evenly moistened.
Divide batter among 12 muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.
One slightly boozy night after my flatmate’s and i had had our fair share of glasses (bottles) of wine. We decided to make some chocolate muffins………..
I believe we made up the recipie…. (i think….)
from what i remember… it was sort of … freestyle muffins where we were just chucking stuff in the bowl….
Occasional yelps of excitement as we found more ingredients in the messy flat kitchen…..
We woke up to beautiful chocolate muffins to help with the hangovers.
Sorry no actual recipe this post… but some nice pictures….
Because i asked my flatmate what the ultimate muffin would be.
Above was his answer….. not really what i expected from a 20 year old kiwi bloke who drinks alot of beer. But anyhow…..
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Beat 2 eggs, 6 tablespoons of vegetable oil, 1/4 cup of sugar and 1 1/2 cups of milk into a bowl.
Sift 2 cups of flour, 2 tbsp of baking powder and 1 tsp of cinnamon into the egg mixture.
Add half a (big) tin of drained pitted black dorris plums and some grated/diced dark chocolate.
Spoon into muffin tray and bake at 200 for 15 min or until golden. Dust with icing sugar.
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This recipe is from the Edmonds Cookery Book….
Is it just New Zealand or does the whole world LOVE this cook book?!
Just substitute the plums and chocolate for any fruit.
We had come sad looking bananas in our flat fruit bowl…..
Alas! Banana muffins:)
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Sift 2 1/3 cups of flour, 2 tb of baking powder, 1/2 tsp of baking soda and 1/2 cup of firmly packed brown sugar into a bowl.
Mix in 1/4 cup of maple syrup (or maple flavoured syrup) and 2/3 cup of mashed banana (about 2 bananas).
Mix in in 2 lightly beaten eggs, 1 cup milk and 1/3 cup of vegetable oi
Put 15 butter, 1 tbs of maple syrup and 2/3 cup of flaked coconut into a pan sp that the coconut is lightly browned.
Spoon the muffin mix into greased muffin tray and sprinkle over the coconut mix.
Bake in moderate oven forabout 20 minutes.
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Megs Twist
- Added more banana than i was supposed to cause there was too many bananas. Couldn’t hurt right?!
- Got a little overexcited with the coconut mix and added in sesame seeds as well as my usual linseed mix. And a little brown sugar cause i ran out of syrup.
enjoy!
Jess – i think i am in love with these muffins. My favourite muffins so far!
Lovely fresh citrus taste with a nice crunch of the poppyseeds. YUM!
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Mix together – 2 c self-raising flour, 1 c sugar, 1/2 c poppy seeds, rind of 2 lemons
Mix together – 100g of melted butter, 1 large egg, 1 c milk
Fold together wet & dry. Bake for 10-15 minutes in lightly greased muffin tins at 200°C.
Mix together 1/8 c sugar & the juice of two lemons. Pour over muffins when they come out of the oven. Leave to cool slightly and enjoy!
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Megs twist – to my suprise i didn’t mess with this recipie much.
- i grate the lemon rinds on the big side of the grater then chop it up a bit more with a knife. The proper side of the grater gets all gummed up and I feel like I’m missing out on all that beautiful citrusy goodness.
Yummy muffins from Alison and Simon Holst’s More Marvelous Muffins! A family favourite at home, and a good basic recipe (minus the lemon and poppy seeds) to which any fruit or flavouring can easily be added!
Lemon and Poppy Seed Muffins
2 c self-raising flour (I always just use normal with 2 t baking powder)
1 c sugar
1/2 c poppy seeds
rind of 2 lemons
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100g of melted butter
1 large egg
1 c milk
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extra 1/8 c sugar
Juice of two lemons
Preheat oven to 200°C. Mix together the dry ingredients (first 4), beat the eggs with a fork and mix in the milk and butter. Fold the wet ingredients into the dry ingredients until just combined. (This is the secret to light, fluffy muffins- don’t overmix them!) Bake for 10-15 minutes in lightly greased muffin tins, until centre springs back when pushed.
Mix together the extra sugar and lemon juice. Pour over muffins when they come out of the oven. Leave to cool slightly and enjoy!
