Raspberry Muffins | Mindful, Adaptable & Delicious! | Cupcake Jemma

[Music] hello everybody welcome back to the cupcake gemma channel with me sally thank you so much for joining us again this week now first things first you can probably tell i've got a little bit of a cold i'm a bit bummed up um probably got a bit of a red nose i'm going to try really hard not to sniff my way through this video mainly because it'll be loud and clear in sam's ear and for him right so fingers crossed i can hold it together anyway we are back in sam's flat today and it's been a little while since we've been here i think the last thing we baked together here was our mindful fruit crumble bars and i was completely blown away by how many of you baked them and loads of you sending me your photos over on instagram you will use different fruits different jams and you really loved it which i really loved as well and i shared quite a lot of those photos over on my instagram account too um so i thought it was probably time to do another mindful bake because you guys are loving it which is great news um so it's gonna be for muffins or mindful muffins as general was calling them the other day because that is what they are now why should you bake this muffin recipe because i'm sure a lot of you have baked muffins before but in my opinion the average muffin can be quite a little bit bland i'm just going to say it it's a bit bland a little bit underwhelming so liar who is one of our awesome crumbs and doilies team gave me this muffin recipe and she said that it was going to be the best muffin i've ever had and it absolutely is it's really simple and it doesn't even use things that are that different to your average muffin so i've got a little few hints and tips along the way which are going to make this the most moist and soft with a really crispy top and the kind of if we're going to use a citrus under kind of note flavor with some lemons and that's going to be balanced out beautifully by the sugar and it really is going to be awesome you can add additions to it which we will do but this is so gorgeous that you don't even need to do that so enough chat i just need to show you guys what to do so the first thing i've got here is some caster sugar and i'm going to zest my lemons straight into there and just leave them to sit for a little while just to pull out that citrus flavor so we get maximum lemon in our muffins so i think i forgot to say how much sugar we've got so i've got 250 grams of caster sugar but you can use granulated sugar as well because i know a lot of people struggle to find caster sugar so we'll get all of this in here it's already smelling amazing i can smell this even with my goal it's really really good for me actually so i'm just going to stir this together just to really kind of infuse the sugar with our lovely lemon flavor and i really think lemon and sugar is one of life's greatest flavor combinations like when you have a crepe like there is no need to put anything on it other than lemon and sugar in my opinion so we're just going to leave this to one side and get on with mixing up the rest of our butter and this is really really simple so again going back to basics you know not kind of stressing too much about what we're doing how it's going to come out just enjoy the process so we're going to start with three eggs which i'm going to crack into this lovely large bowl i'm glad that went well because i just did a rehearsal of this and my double leg crack was not on point i blamed the cold but i'm back right so let's uh just break these eggs up no need to kind of whip and once they're all lovely and kind of one one thing rather than three eggs we are going to pour in 250 ml of whole milk whole milk is great because it's got a lot more kind of richness in flavor but if you've only got a semi-skimmed then that is a-okay i always prefer to bake with a full fat milk though in case you're wondering so once those are combined it's time to add some oil now this is where most of our flavor is coming from in this muffin this is olive oil okay and you can use whatever olive oil you want to in my bowl what i'm gonna add is a light olive oil so i'm still getting those notes of olive oil coming through but it's not as kind of pungent as an extra virgin olive oil but again if you want to go for that flavor then do because it is totally gorgeous and this olive oil is just going to add such a lovely flavor a real depth to these muffins so i'm whisking as i'm pouring just so this gets fully combined with the fat from the milk and now we are left with one smooth mixture and then we're going to add our lemony sugar so pouring it all in just chuck it all in at once i do prefer to use caster sugar than granulated because it does dissolve a lot kind of more easily so you get a smoother batter sometimes a granulated sugar can leave your cakes a little bit kind of dry but look at this color of this batter i was putting the lemon zest in it is looking gorgeous the lemon zest mixed with olive oil delicious okay so that's all our wet ingredients in so now it's time for some dry ingredients just use this bowl here so i've got 375 grams of plain flour i'm gonna add it in two halves just to kind of prevent the batter getting too lumpy so sifting it through it's always a good idea to sift your flour especially when it's quite a liquidy batter like this because you don't want to end up with big old lumps of flour in there and i'm going to start with my whisk what i don't want to do is really over whip this because we don't want to start working the gluten in the flour so just giving it a little whisk to bring it together and then we can go in with the rest of our flour just pop that through there and then we need a little bit of raising agent because muffins need to be real puffy so we're going to go with two teaspoons or 10 grams of baking powder so pop that in as well as some salt okay so salt is super important you know i always tell you to use salt and when you're buying salt you need to go for a sea salt if possible not a table salt i think it's called because table salt is basically just sodium and it is really salty and it's going to make stuff taste salty whereas a sea salt is going to really enhance the flavors in your bake or your food so you're getting a little bit of salt but you're mainly getting just a kick in the face of whatever flavor is going on yeah a big lemony kick in the face is what we want so sea salt delicious i'm going for a nice pinch there maybe even about a quarter teaspoon i think i probably ended up with in there but it's not gonna taste salty okay so i'm gonna start with the whisk again just to get this going [Music] so now i'm just going to switch out my whisk for my good old friend mr spoon um just because like i said i don't want to overwork this gluten so i'm just going to fold the rest of this until it's nice and smooth and once your bed is looking gorgeous and smooth it is done this is your basic muffin recipe right here i mean it smells better than it looks i know it just looks like a cake batter but it smells gorgeous now what we're actually going to do is pop this in the fridge this butter is ace because you can make this the day before and you can put it in the fridge maybe you want to make them for breakfast or something i'm all for muffins for breakfast and so the reason we're gonna put it in the fridge is so that when we bake it we're gonna get that gorgeous rise and we're not just gonna get the muffin top okay we don't want that we want these muffins to get really lovely until with a crispy outer coating and we don't want them to kind of spread and putting them in the fridge and baking them from cold is going to do that a little bit like when we made madeline's remember we make that batter we store it in the fridge and then we bake from cold so i'm gonna pop this in the fridge for about an hour um minimum one hour ideally like i said overnight um i'm gonna have a little clean down i'm gonna make myself a cup of tea i'm gonna blow my nose maybe take some paracetamol and i'll be back to bake these in a minute [Music] okie doke so bara has chilled out it's been in the fridge for about an hour now it looks exactly the same don't worry if you've left it in the fridge overnight it might be a little bit thicker stiffer it's totally fine i've also popped my oven onto 170 degrees c which is fan assisted just so it's got time to get really nice and warm before we put the muffins into it it's really important to preheat your oven and now we're going to add some addition so like i said you can leave this plain and i actually love to do it plain like if i'm baking these to myself at home i just leave them plain but for you guys i'm gonna jazz it up a little bit with some white chocolate chips and some raspberries because these with the lemon is a perfect winning combination so i'm just gonna do this by eye you can put as many in as you like or you can try something else you could pop in some blueberries which would be delicious with the lemon um if you wanted to do something more like a chocolate chip maybe some nuts then maybe reduce the lemon zest a little bit you know what i'm going to put some options for you guys in the description box below so that you can have a fun time doing whatever you want to do so we'll stir these through and then we'll go in with some raspberries so i've got some fresh raspberries here and i'm just going to kind of break them in half i think you could do this with freeze-dried raspberries or even frozen raspberries to be honest or some other fruit maybe some strawberries possibilities are endless here this is why we love these kind of recipes because you have your basic kind of base batter and you can just add whatever you want to or whatever you've got in the cupboard so you don't need to kind of worry about going to the store to pick up what i've told you to get so we'll put a few in and then we'll just give these a stir now once you've put your fruit in and you've broken it up like i have you don't want to over mix it because the batter might go a little bit kind of gray in color which is fine if it does don't worry but if you don't want to do that just stir it nice and gently so i've got myself a regular cupcake pan here but i've actually got some slightly bigger paper cases this time i just got these from my local supermarket and they're muffin cases so they're a bit bigger but of course you can do this in normal cupcake cases you could even make mini ones as well if you've got a mini cupcake pan at home that would be pretty cute and now just to help me get this butter in i'm going to put it into a jug something with a spout on it because this is a very liquidy batter so we'll fill up our jug there we go and then i'll just use a spoon and we want to fill them almost to the top we're going to leave about half a centimeter like this it's looking pretty good again because it's liquidy it's nice and easy to see how full you've done them if you've left the batter overnight and it's a bit stiffer you might want to give it a little prod like this just so we can see how full they are [Music] [Music] and now before we pop them into the oven we're just gonna give these an extra crispy topping with some more caster sugar or granulated sugar and we're just gonna sprinkle all over each muffin and this is gonna be so delicious they're already going to be crispy on the outside but this is like sugary crispy deliciousness [Music] now the other great thing about this recipe is that you can bake one muffin at a time if you want to you can leave the rest of your batter in the fridge and i'm telling you this now because it's a little bit like our cookies i think it's a really great idea to bake one in your oven and see how it turns out and then you can adjust your oven temperature if you think it needs to be a little bit hotter so that's what i did earlier when i got to sam's house i had some battermaid and i popped a couple into the oven and then i knew that i needed to turn the oven up a little bit more because they weren't kind of going as golden as i wanted them so there's my top tip for you but i've got my oven temperature right so we're going to put these in at 170 degrees c for 25 to 30 minutes you want to pop a skewer in the middle of each muffin and if it comes out clear they are done [Music] so how gorgeous are these muffins that sugary crackly top that we did from the custard sugar that we sprinkled on top they are absolutely beautiful i love this kind of bake kind of rustic but i find that beautiful so i've let them cool down almost completely but i do think muffins should be eaten when they're a little bit warm so i'm gonna break one of these open for you guys so we can take a little look inside this texture is so spongy but it's not claggy it's going to be absolutely delicious it looks really moist it smells absolutely incredible as well when you break it open you just get this of like raspberry and lemon here we go so comforting i'm really soothing which is exactly what i need right now the lemon and the sugar are such a beautiful combo because they balance each other out just perfectly i love that kind of sweet sour combination i love a sweet salty but a sweet sour really is absolutely delightful the raspberries are beautiful too and you get a little sweetness from the white chocolate and remember you can put whatever you want in these that topping as well let me see if you can hear it maybe it's not the nicest thing to listen to someone eating sorry guys gorgeous simple easy really simple ingredients really simple equipment no stress i really hope you love this one let me know how you get on and of course keep sharing your photos with me over on instagram use the hashtag hashtag cupcakegemma and you can tag us as well i'm sally dalles can't wait to see what you guys guys get up to we'll be back next week one of us maybe me maybe jane maybe gemma maybe all of us i can't tell you because we have been so busy um that we haven't actually got next week's video in the bag yet we're so busy over at crumbs and doilies getting ready for christmas the guys there are planning and prepping all the bake at home kits we'll have the christmas cake we'll have the gingerbread we've got an extra special one coming up as well so we can't wait to share all of that with you guys so until next week have a fabulous time baking and enjoy these muffins and thanks for putting up with my cold sorry you

Channel: CupcakeJemma

Views: 184,687

Keywords: Cupcake, cupcake jemma, jemma, gemma, cupcakes, bake, baking, how to make, recipe, crumbs & doilies, baker, buttercream, cake, cakes, vanilla, chocolate, jemma wilson, crumbs and doilies, bakery, perfect, easy, home made, hand made, simple, fool proof, dessert, muffins, mindful baking, raspberry and white chocolate, raspberry muffin, white chocolate muffin

Id: BI6hjLLUP0w

Length: 18min 11sec (1091 seconds)

Published: Thu Oct 21 2021