Ingredients
Vanilla muffin batter
- 260 g sugar
- 240 g full cream milk
- 200 g Butter
- 1 zest of 1 lemon, finely chopped (can do before and set aside)
- 2 eggs
- 1 tbsp vanilla extract
- 360 g self-raising flour
- 100 g blueberries, (fresh or frozen)
- 100 g raspberries, (frozen is best)
Chocolate muffin batter
- 320 g brown sugar
- 240 g full cream milk
- 200 g Butter
- 6 tbsp cocoa powder, 70% cocoa
- 1 tbsp instant coffee granules, (can omit if like but adds depth of flavour)
- 2 eggs
- 160 g Plain Greek Yoghurt, (plain any yoghurt)
- 360 g self-raising flour
- 180 g dark chocolate chips
Lemon glaze
- 60 g icing sugar
- 3 tbsp freshly squeezed lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add sugar, milk and butter to TM bowl, 4 mins, 60 deg, speed 2.
Add lemon zest, eggs, vanilla, mix 15 sec, speed 3.
Add flour and mix 10 sec, speed 4. Scrape down sides and mix 5 more sec speed 4 if required.
Divide batter into 2 and fold in blueberries into one batch and raspberries into other.
Line muffin tray with paper cups and scoop batter in. Bake in preheated oven 180 deg for 20 minutes for cupcake size or 25 minutes for large or until skewer inserted comes out clean.
Lemon Glaze: combine ingredients in small bowl and drizzle over vanilla berry muffins while still warm.
Made 18 cupcake size muffins. - Now eat!
- Place brown sugar, milk, butter, cocoa powder and instant coffee granules into TM bowl to warm, 4 minutes, 60 deg, Speed 2.
Add in eggs and yoghurt and mix 15 seconds, Speed 3.
Add in flour to mix 10 seconds, Speed 4. Scrape flour from sides of TM bowl and fold in briefly. Fold in 180gm dark chocolate chips.
Line muffin tray with paper cups and scoop batter in. Bake in preheated oven 180 deg for 20 minutes for cupcake size or 25 mins for large or until a skewer inserted comes out clean.
Makes 24 regular or 12 large muffins
Vanilla muffin batter
Chocolate muffin batter
Tip
Can make in TM31 too. The number of muffins depends on the size of your muffin pan and how much you fill them. Feel free to mix up the berries to your liking. I add more for juicier muffins.
Try adding raspberries or orange zest to the chocolate ones for something different and yummy.
Please leave a rating and comment below if you love them.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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