Super Simple Vanilla Muffin

• 🧑‍🍳 Easy
• ⏱ Prep: 10mins
• 🥘 Cook: 30mins
• 🍴 Serves 4

I was craving muffins one night and decided to make my own. Surprisingly, it took me under 10 mins to prep. I prefer making my own meals if and when I can to substitute for overly processed foods. In a way, it’s a win-win situation, I learn more about what I’m eating, cut down on my sugar intake and have better control over my food portions. 

Super Simple Vanilla Muffin Ingredients

Dry Ingredients

• 300g self raising flour
• 5 tbsp brown sugar
• I tbsp baking powder
• 1 tsp baking soda
• ¼ tsp salt

Wet Ingredients

• 200g salted butter, melted
• 60ml vegetable / sunflower oil
• 3 large free-range eggs, beaten
• 25ml vanilla extract or 1 vanilla bean pod 
• 270ml of double cream 
• 50ml of water

For the Icing

• 1 tbsp icing sugar
• 1 tbsp mascarpone
• 2 tbsp soft cheese
• 1 tspn sprinkles

Super Simple Vanilla Muffin Preparation

1. Set the oven to preheat 200˚C. Line a 12-cup muffin tray with large muffin cases.

2. Combine your dry ingredients as measured in one bowl. Mix well together.

3. In another bowl, melt your butter. Bring to room temperature then add your vegetable oil, vanilla extract and double cream. Which together.
4. In a separate bowl, carefully crack your eggs. Which together until well combined and add to your cream mixture. Now add 50ml of water to the wet batter.

5. In your dry ingredient bowl, make a hole in the middle and slowly add your wet ingredients to fill the hole.

6. Now, mix until the last streak of flour is combined.

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7. Cover with cling film and allow to rest for up to 1 hour.

8. Spoon the mixture into the muffin cases. Sprinkle the muffin top with sugar (*optional).
9. Bake on the middle shelf of the oven for 20 – 30 minutes. Test that the muffin is done by inserting a skewer into the centre. It should come out clean. If otherwise, leave in the oven for a few minutes more.

Serving: Leave the muffins to cool on a wire rack for 10-15 minutes. Serve while still warm.

💡For best results, let your double cream come to room temperature before mixing into recipe; allow your batter to rest between 1-2 hours at room temperature; add in a portion of greek yoghurt; fill your muffin cases to the very top.