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Category Archives: muffins

Coffee Choco Chip Muffins


I maintain that I am not fully awake and ready to function each morning unless I have my cup of coffee. I am also a tiny bit particular that the milk should be freshly boiled and the decoction freshly brewed. I didn’t realise how important this was to me until a few years ago, on a trip to Bangalore, I stayed with my cousin. She offered to make my coffee. What followed is a tale I cannot forget. I watched her take milk from the fridge, heat it, add decoction that was sitting on the counter top, it wasn’t strong enough, so in went some instant coffee, mixed in some sugar and handed it to me. I tried my best to drink it. Telling myself it was just coffee. I failed and the coffee met the kitchen sink after a few laboured sips. She now laughs and asks me to make my own coffee when I visit!

It is my daily ritual, my start of the day and is kind of sacred. I set the filter with two scoops of coffee powder, add the hot water, soak Sage’s food and go for a walk with him. By the time we come back 20-30 minutes later, he is ready for his first meal of the day and I look forward to my coffee and morning peace.

Some days the coffee doesn’t turn out right. For no fathomable reason. I am decidedly irritated for the first hour on such days. I call them the ‘curse of coffee’ or ‘Kaapi shraabam’ days. You don’t want to meet me early in the morning on such days!


I recently introduced a 6 day baking course at my studio. I get several requests for longer than my current one day basic class and decided to try it out. We tackle a different kind of bake in more detail than my one day class. One day is cookies, one day cupcakes and so on. Since a lot of my students come back for classes, I try not to repeat the items being taught. They appreciate the variety and I don’t get bored.

In last month’s class we made these beautiful Coffee Choco Chip Muffins. I am not big on chocolate, I have said it numerous times. Yet anything well made with chocolate is always welcome. This blog itself has a tonne of chocolate recipes. This one is a sure keeper. Best for when you have guests over for chai/ coffee or to add to a picnic / travel bag. These are easy to make and are very moist. I like to keep them for a day before eating them so that the flavours are nicely infused.
Try them and do let me know how you liked these muffins.

 Coffee Chocolate chip muffins (Makes 8)    

1.5 cups  Maida / All purpose flour  

1/2 cup  Choco chips  

1 teaspoon  baking powder  

1/2 teaspoon  baking soda  1/2 teaspoon  salt  

1/4 cup  vegetable oil  

1 medium  egg or ¼ cup yogurt  

1/2 cup  milk  

2/3 cup  sugar  

1 teaspoon  vanilla essence

1 tablespoon Instant coffee powder (reduce if you prefer it milder)

  • Sift the flour with the baking powder, soda and salt. Add the choco chips and set  aside.
  • Preheat the oven to 180 degrees  Celsius
  • Whisk together the milk, egg or yogurt, vanilla, oil and sugar till the sugar has completely  dissolves.  
  • Add the flour in two parts, mix gently till the batter is formed. It will be a thick  batter.
  • Spoon into the muffin liners, fill ⅔ of the liner only.  
  • Bake for 25­-27 minutes, until a skewer inserted comes out clean.
  • Cool for 10 minutes before serving. Can store upto 7 days if refrigerated, cool  completely before storing.   
  • Instead of choco chips, use any chopped chocolate, or nuts


Gouda and Pizza Sauce Muffins Recipe

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Gouda Cheese and Pizza Sauce Muffin

Gouda Cheese and Pizza Sauce Muffin

Amma is currently with me and as is the usual practice, I try and make something interesting when she is around. Unlike K, she is game to try anything at least once, and is deeply appreciative of my culinary escapades 🙂

A conversation almost always gets triggered from a food memory. This time, while asking about the ingredients I used, and knowing that finely grated cheese was used, she told me about how there was food rationing in the 50’s and some of the schools and organisations affiliated to America received supplies of  cheese powder and egg powder which they had no idea how to use. So they would mix the two and make scrambled eggs 🙂

I told her how I love savoury muffins and that it is a pity most people associated baking with cake and cake is sweet and hence all baked goods are expected to be sweet. In my baking classes, I used to teach a savoury pizza muffin, but due to it having not too many enthusiasts, I changed that over to a sweet variant.

For this muffin, I eyeballed all the ingredients and it turned out wonderfully fluffy and full of flavour.

I ran out of whole wheat flour, and have used half of all purpose flour and half whole wheat, feel free to use whole wheat flour for the whole amount, but expect the crumb to be a little grainy.

The pizza sauce I used is the one I posted in the Fusilli with pine nuts recipe. This is an all purpose pizza / pasta sauce that is very handy to have in the fridge.

Gouda Cheese and Pizza Sauce Muffin

Gouda Cheese and Pizza Sauce Muffin

Gouda Cheese and Pizza Sauce Muffins (Makes 6 large muffins)

1/2 cup All purpose flour (Maida)

1/2 cup Whole wheat flour (Atta)

1/2 cup Grated gouda cheese + 2 teaspoons for garnish

(Use any cheese such as parmesan or even processed cheddar, mozarella makes the muffin stringy, hence not recommended)

1 Egg (to make this eggless, use 1/4 cup milk + 1/2 teaspoon vinegar, let it sit for 5 minutes and use when the recipe calls for egg)

1/2 cup Milk (I used full fat)

1/4 cup Pizza/ Pasta sauce (check for the recipe here or use store bought)

8-10 fresh basil leaves, shredded (substitute with any fresh herbs of choice – mint, coriander, garlic chives or even spring onions)

1/4 cup chopped onion

1/4 teaspoon baking soda

1/2 teaspoon baking powder

Salt to taste (add half of what you think you need because the sauce and cheese are salty)

Preheat the oven to 185 C and brush the bottom of a muffin pan with oil. For an even brown crumb, do not use muffin liners.

In a bowl, add the all purpose flour, wheat flour, grated cheese, salt, baking powder, baking soda, chopped onion and basil leaves and toss well.

In another bowl, add the egg and milk and whisk with a fork. Add the pizza sauce and mix it well. Add this mixture to the flour mixture and with a light hand, mix till the batter is just combined.

Spoon the mixture into the muffin cups equally, garnish with the reserved grated cheese. Bake for 16-17 minutes, testing with a toothpick for doneness.

Cool in the pan for 3-4 minutes before running a blunt knife around the edges of the muffin pan and removing them to a cooling rack / serving plate.

These muffins are best eaten warm. Can be stored refrigerated for upto 4 days.

PS: To make this an eggless muffin; use 1/4 cup milk + 1/2 teaspoon vinegar, let it sit for 5 minutes and use when the recipe calls for egg



Breakfast Muffins with Mango ~ Wholewheat & Egg-less

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A breakfast muffin is a misnomer. Make and enjoy these tasty little muffins any time of the day. They can be ofcourse had for breakfast, warmed slightly with a little butter, or as a tea time snack, post workout indulgence or snack box item for an adult or child.

I was almost entirely inspired by this recipe of fellow blogger who I endlessly stalk. I added chopped mango pieces instead of making them into a pulp. Remember how I gushed about her Masala Bread and made this Wholewheat Spinach Bread? Anyhoo, prolific bloggers make me mad. How do they churn out yumminess, take amazing pictures and have the post up before the season is out? Beats me…after all these years of blogging, I still can’t get my posts up and running.

On a side note, how many of you have food pictures from 4 years ago that you haven’t blogged yet? (*raises hand guiltily).

Wholewheat Mango Muffins

Whole Wheat Egg-less Mango Muffins

Makes 6 muffins

Mango                                     1 cup peeled and chopped (about 1/2 a large mango – I used Bananaganapalle)

Whole Wheat Flour            1 cup

Milk                                          1/2 cup

Jaggery/ Sugar                    ¼ cup (grated if using jaggery)

Baking Powder                     1 teaspoon

Baking Soda                           ½ teaspoon

Cardamom                             2 pods, skin removed and powdered smooth

Vegetable Oil                        2 tablespoons

Salt                                            a pinch

Vinegar                                   1 teaspoon

Coconut                                  2 tablespoons (fresh coconut grated or use dried)

Granola                                   2 teaspoons (for the topping)

 Whisk together the flour, coconut, salt, cardamom powder, baking powder and soda.

Add the vinegar to the milk and set aside for 10 minutes.

Preheat the oven to 180 C and lightly coat the insides of the pan with oil.

Add the oil and grated Jaggery/ sugar to the milk and vinegar and mix till the Jaggery has melted

Add the wet ingredients to the dry and mix gently in a few strokes till a batter is formed. Add the mango pieces and mix.

Spoon the batter into the muffin tray till about 2/3 full, top with the granola and bake for 26-28 minutes. Insert a skewer into the muffin at 25 minutes, if it comes out clean, remove from the oven.

Set aside to cool for 10-15 minutes. Serve warm with a little butter.

Banana Pupcakes for the Pup Party

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So Sage Sizzler Iyer turned one today! I wonder if I can still call him a puppy! He posed for his birthday portrait  and then for having taken advantage of him, I felt he deserved a celebration of some kind.

I tried this recipe from Sprinkle Bakes . I also tried in vain to get Sage to pose for a picture like the cute pug in the blog.

I made some changes to the recipe, swapping a banana for the peanut butter as I didn’t have it on hand and using the multi grain flour we use for his daily chapatis.

Sage loved the pupcakes, I snuck a small bite too to check and was pleasantly surprised at how good it tasted.

Banana Honey Pupcakes (adapted from Sprinkle Bakes’ Recipe)

(makes 6 pupcakes)

1 cup multi grain flour (I mix together one part each of jowar, bajra, ragi, corn and soya flour with 4 parts of whole wheat flour. My dog cannot eat too much gluten, hence we hand mix this ratio of flours which works well for him. You could use regular whole wheat flour as the original recipe did)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup milk

1/4 cup honey

1/4 cup water

3 tablespoons vegetable oil

1 egg

1/2 a banana

6 dog biscuits for regular size cakes, or 24 for minis

Preheat oven to 350 degrees. Line a cupcake pan with cupcake papers.

In the bowl of the food processor / mixer blender jar, add all the ingredients except the flour and pulse till everything is liquefied.

Pour  into a bowl, add the flour and mix lightly. Spoon the batter into cupcake papers, about 3/4 full. Place a dog biscuit in the center of each filled cup.

Bake 18-20 minutes. Let the cakes cool in the pan.

Remove cupcake liner before giving to your pup.

Baking ~ Possibly the best Chocolate Cupcakes I’ve made

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Last year in August, I opened up my kitchen commercially…. taking orders for custom made cupcakes from family and friends and the word spread. Why am i talking about it here? for the longest time, i felt embarrassed to post it here….but it is an extension of what i love, and you my dear blog readers deserve to know…. also, cupcakes are all the rage currently, so i thought i would put the information out there for anyone who wanted to know about where to order custom made cupcakes in Hyderabad. Look no further. Send me an email at arundati(dot)rao(at)gmail(dot)com or leave a comment here and i will get back to you. You could also leave a message for me on my Facebook page.

Recently, I made a batch of chocolate cupcakes with my regular recipe but wasn’t happy with the texture of the cocoa powder only cupcakes. I tweaked the recipe a bit and added melted dark chocolate and a pat of butter to the same batter and the cupcakes turned out like magic! deep dark full of texture and very rich. the compliments I got for these cupcakes alone should keep me from seeking any other recipe out in the future!

here is the recipe

Chocolate Cupcakes

1 1/2 cups all purpose flour

1/4 cup cocoa powder

1 cup sugar (I powdered it finely)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup coffee decoction  (or 1 cup of warm water mixed with 1 1/2 teaspoons of instant coffee powder)

1 Tbsp white vinegar

2 teaspoons vanilla extract/ essence

6 Tbsp Vegetable oil

100 grams dark chocolate, chopped

3 tablespoons of butter, melted


Preheat oven to 350°F. Prepare a muffin tin with cupcake liners.

In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until everything is mixed well.

In the large jar attachment of a food processor (or a large bowl if doing by hand) mix together the coffee, vinegar, vanilla extract, and oil.

Melt the chocolate and butter together (you can heat in the microwave for 30 seconds at a time till just melted, then stir to mix thoroughly)

Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture will be thin. Add the melted butter and chocolate into the batter.

Fill the cupcake liners with batter till about 2/3 full.

Bake for 18 to 20 minutes, or till a skewer inserted in the center comes out clean.

Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.

Once cool, frost or eat/ serve as is.

I made 12 mini cupcakes, and 5 regular sized ones with this batter.

Healthier Route to a Sugar Craving – Eggless Peanut Butter Banana Oatmeal Muffins Recipe

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Yes that’s a mouthful and no I couldn’t help it. I was craving sugar and I knew that i had to be sensible about it. So I looked into Cyberspace and found this recipe which i tweaked a bit. I forgot to add the egg and realised I’d inadvertently made it eggless! I sold it to K telling him to think of it as a great way to eat Oats porridge! He loved it and i did too and this is my first attempt at baking with Oats. I’ve been reading and bookmarking so many recipes, but it took one hell of a sugar craving and a really rainy beautiful afternoon for me to make these. These muffins have a moist crumb and do not reek of healthy ingredients if you know what i mean. They do have a nutty taste from the peanut butter tho. I’m trying a new workout routine and am sore all over, so dont have the will to type out a story (there isnt one actually). So here you go with the recipe!

Eggless Peanut Butter Banana Oatmeal Muffins (Makes 6 regular muffins)

1/2 cup flour (i used whole wheat, but you could sub with Maida / All purpose flour)

3/4 cup oats (i used quick cooking)

a pinch of baking soda

1/3 teaspoon baking powder

a pinch of salt

1 T vegetable oil

4 tablespoons brown sugar + 2 tablespoons for topping

i mashed banana (about 2/3 of a cup)

3-4 tablespoons creamy peanut butter

2 tablespoons unsweetened natural yogurt

1/2 cup milk

1/2 cup water

Preheat Oven to 375 F, line a muffin pan with paper liners

In a blender blend thoroughly the oats, flour, baking powder, baking soda and the salt. Remove into a bowl.

Reserve 2 Tablespoons of brown sugar. In the same blender jar, add the remaining ingredients and whisk till well blended and looks like a smoothie.

Make a well in the middle of the flours and add the wet ingredients. With a light hand and a wooden spoon, mix till just incorporated. Do not overmix. The batter should be like a drop cookie batter, moist but not runny.

Drop with spoons into the paper muffin liners filling till 2/3 full. Sprinkle the reserved brown sugar on top. Bake for 22-25 min or till a skewer comes out clean. Cool on a rack for 10 minutes. These are beat eaten warm. These muffins can be refrigerated for a week. lightly warm before serving.

A little timeout from all the heat ~ Pick up a Tutti Fruiti Cupcake (Eggless)

the last two posts have all been about heating things up a bit and i hope this sweet little cupcake will sweeten things up for a bit. A couple of days ago around 5.30 p.m, V and her two little girls decided to drop in for a while. When she called ahead to ask if they could come, i was delighted for the company after having a not so spectacular day… i realised there was nothing to offer them, and decided quickly to make some muffins or cupcakes and turned to a recipe i make often, with much success but have never blogged about it here…Confetti Cupcakes from baking bites. I wouldn’t be me if i followed a recipe to the T, so i made a few changes to make this eggless and used tutti fruiti instead of confetti this time. Ofcourse i also omitted the frosting.

They turned out perfectly and were soon gone. feedback from children is very genuine, so i was happy that both D and P liked them, and so did V. These cupcakes lent themselves to a nice evening of catching up.

Eggless Tutti Fruiti Cupcakes ( i got 8 cupcakes from this)

1/2 cup milk at room temp

3 Tablespoons of plain yoghurt/ curd

1 tsp vanilla extract

1 1/4 cups all purpose flour/ maida

3/4 cup sugar

1/2 tsp salt

1 1/2 tsp baking powder

a pinch of baking soda

7 tbsp sunflower oil

3 tbsp tutti fruiti

Preheat oven to 350F.

Line a muffin tin with paper liners.

in a blender jar, powder the sugar till fine. Add the maida, salt, baking powder and baking soda and pulse till well mixed. Take it into a mixing bowl. In the same blender, whisk together the milk, curd/ yoghurt/ vanilla extract and oil. add to the dry mixture, add the tutti fruiti and with a wooden spoon or a hand held whisk, mix till well blended. the batter should fall in thick ribbons. Divide batter evenly into prepared tin. i top the batter of each cupcake with a few tutti fruiti. Bake for for 20 minutes, or until a tester comes out clean. Remove from pan and cool completely on a wire cooling rack before serving.

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