This is the first recipe of muffin that I ever made. I used to fail, the muffin didn't rise well, but I am pretty good with muffins lately, so I jumped into this recipe again and give it a try. The result was surprisingly different from the one that I made before. It was so moist, light and spongy while the previous one that I made was a bit dense with a strong flavor. I used the same recipe with different result, and this time I am satisfied. 😁😁😁 Recipe was got from Ruri's blog (Indonesian blogger)

I LOVE orange, the taste and the smell. I was craving for a muffin and decided to create a orange muffin. Of course there are plenty of recipes but you know every cook has her own choices so i ve used my cake info to create this, thought how much i sud add from which... Added ingredients i would like to add and also added poppy seeds cause it looks nice i i like to feel crunchy little bites 😊 Hope you love it. Please follow me on instagram n my recipes will be on air soon. Thank you all very much. Cheers! 💖💖💖

This recipe is the same recipe as my Blueberry Bunt Cake. This is the muffin version.

This muffin was made by three of us. Shalini, Tanwisha and me . hope you will like it.

Found a recipe for Banana Nut Bread, but the person I was staying with didn't have loaf pan, I changed up the recipe and it turned out pretty good.

A good muffin to eat with coffee. Also try warm with butter and/or maple syrup, like a pancake.

Was looking for an easy crunchy-top cake/muffin recipe that wasn't loaded with so much butter and sugar and came up with this! Just the right amount of sweetness and crunch!

#5pm_Snacks#goldenapron15#10th_JuneCarrot Guava muffin is a very soft, moist and fruity flavoured muffins that is perfect for afternoon snack with a cup of tea ot coffee. I use grated carrot and readymade guava pulp to make this delicious muffins.

Hello everyone and welcome to Klo's world! Today, we have a new recipe for the treats we love so much: blueberry muffins. The classic combination of muffin batter with blueberries requires finding fresh ones, of course. As always, you can use silicone muffin cups or a muffin pan. Today, I used a pan, so before pouring the batter, I placed paper liners. Like all my muffin recipes, you'll get a soft and fragrant batter, this time with an extra tangy note from the blueberries. In this version, I added a crunchy topping that will make them even more delicious. If you like, you can use this technique with all muffins. Try them and let me know in the comments.

I wanted to make simple muffins that tasted like they're from the bakery. Actually, mine are better than muffins from any bakery!They're best eaten 1-2 days after you make them. If they get dry, microwave and they'll become nice and soft again.These are very simple muffins so you can play with the flavour by using different variety of ingredients. By the way, I used pure white sesame oil, which has a richer flavour than regular vegetable oil. Recipe by choco811

The original recipe uses 150 gr. butter but when I tried it it was to greasy. Today I made double recipe and use 200 grs. butter and xilitol instead of sugar. Came out much better.

they came out so moist n I used up the chocolate shavings I had left from the black forest cake! =^.^=