Air Fryer Oven Blueberry Jam Muffins

 Air Fryer Oven Blueberry Jam Muffins 

Recipe : from chatgpt

🫐 Soft & Moist Blueberry Muffins (Runny Jam Version – 9 cups)

🧁 Ingredients

Dry

1½ cups all-purpose flour (180g)

⅓ cup sugar (65g)

1½ tsp baking powder

¼ tsp salt

Wet

1 large egg

½ cup milk (120ml)

⅓ cup vegetable oil (80ml)

1 tsp vanilla

Blueberry

150g runny sweet blueberry jam

1 tbsp extra flour ⬅ very important

Optional: ¼ cup blueberries

🧁 Method

1️⃣ In a bowl, whisk: Flour, sugar, baking powder, salt

2️⃣ In another bowl, whisk: Egg, milk, oil, vanilla

3️⃣ Pour wet into dry

Mix gently until just combined

4️⃣ Mix jam with 1 tbsp flour, then fold into batter

(Swirling is okay — don’t fully mix)

5️⃣ Scoop into 9 muffin cups, fill ¾ full

🔥 Air Fryer (10L)

Preheat 160°C for 3 minutes

Bake: 160°C for 14–16 minutes

Check with toothpick: Moist crumbs = perfect

Wet batter = 2–3 more minutes

Cool 10 minutes before removing.

Why this works 💙

The extra flour:

absorbs excess liquid from runny jam

prevents wet, sticky centres

keeps muffins fluffy and tall

Your muffins will be: 

✔ moist but a little dense 

✔ blueberry-fragrant

✔ not overly sweet

Air Fryer Oven Choc Muffins

Air Fryer Oven 

Choc Muffins

Recipe : Chat GPT

Serving : 

Can yield 9 topline cupcakes when fill 2/3 cup with batter 

🧁 Ingredients

Dry

95 g all-purpose flour

22 g cocoa powder (unsweetened)

75 g sugar (I used 65 g)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

Wet

1 large egg (room temp)

90 ml buttermilk (or 90 ml milk + 1 tsp lemon juice, rest 5 min)

50 ml vegetable oil

60 ml hot water

1 tsp vanilla

🥄 Method (important for fluffy texture)

Preheat air fryer 160°C for 5 minutes

Whip the egg In a bowl, beat the egg with sugar for 1–2 minutes until pale and slightly thick.

This traps air → light crumb.

Add wet Whisk in oil, vanilla, then buttermilk.

Mix dry In another bowl, whisk flour, cocoa, baking powder, baking soda, salt.

Combine Add dry into wet. Mix gently until just smooth.

Add hot water Slowly pour in hot water and fold gently.

Batter will be thin — that’s correct for light texture.

Fill Line tray. Fill cups ⅔ full (not ¾ — prevents density).

Bake 160°C for 13–15 minutes

Do NOT overbake — toothpick should have moist crumbs.

Cool Let rest 10 minutes before removing.

🧁 Texture you will get

✔ Soft sponge

✔ Moist crumb

✔ Light, fluffy

✔ Not heavy

✔ Not dry

Not too sweet too, just nice. I added half cadburry choc on top, perfect. 

Kek Pisang Che Nom (Blender)

 Kek Pisang Che Nom (Blender) 

Adapted recipe from: https://youtu.be/k5H9Qn7U3g4?si=WQwVYhL3CvCrLSp0

Serving : 17 cupcakes / 8 inches square tin (lined with parchment paper) 

INGREDIENTS 

120g sugar

4 eggs

125g butter (melted)

90g veg. oil

1 teaspn vanilla essence

4 bananas (1 cup mashed) (about 240-260g) 

1/2 teaspn salt

190g all purpose flour

1 teaspn baking soda

1 1/2 teaspn baking powder

STEPS: 

1. Blend wet ingredients : eggs + sugar till slightly pale yellow.
2. Mix in oil and butter, vanilla essence and banana. Blend well. 
3. Pour mixture little by little to combine with dry ingredients (flour+baking soda+baking powder+salt). Mix well with spatula.
4. Slice banana thinly + choc chips to decorate the top.
5. Pour 80% full for each cupcake.
6. Bake in preheated oven at 160DC for 15 minutes (till toothpick comes out clean).

I reduced original recipe's sugar to half. It's perfect now. The texture of the cake is so soft and moist. Totally recommended. 

Ultimate Double Chocolate Muffins

Ultimate Double Chocolate Muffins

Original recipe taken from: http://brighteyedbaker.com/2014/07/16/ultimate-double-chocolate-muffins/

Serving: 24 small paper cup muffins 

INGREDIENTS

8 1/2 ounces (2 cups, spoon and level) all purpose flour ( I used normal wheat flour)

3 1/2 ounces (1 cup) natural cocoa powder, sifted

2 1/2 teaspoons baking powder (I only had approximately 1 1/2 teaspoon baking powder) 

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs + 1 egg yolk 

8 3/4 ounces (1 1/4 cups) granulated sugar 

3 7/8 ounces (1/2 cup) canola or vegetable oil 

12 3/4 ounces (1 1/2 cups) sour cream (I used 1 1/2 cup of water + milk powder + 1 1/2 teaspoons of apple cider vinegar)

1 tablespoon vanilla extract 

10 1/2 ounces dark chocolates (I used combination of 4 ounces of cheap dark chocolates + 6 ounces of Beryl 52% dark chocolates) 

Optional topping: almonds and walnuts

STEPS: 

1. Sift flour, cocoa powder, baking powder, baking soda and salt. Mix well. Set aside.
2. Whisk eggs and sugar until thickened and ribbons can be seen (it's not gonna be obvious ribbon like kueh-neng-ko but when you whisk, you will see the ribbon). 
3. Mix in oil, sour cream (vinegar milk) and vanilla extract one after another. 
4. Fold in dark chocolates (chopped or chocolate coins). 
5. Pour into muffin cups till 90% full. 
6. Sprinkle any desired topping on top. 
7. Bake at preheated oven for 190 degree Celsius for 20 minutes or until toothpick inserted and comes out clean. Don't be confused with melted chocolate. 
8. Remove from oven. Let cool. Serve. 

This looks like a complicated long recipe but I think it is worth the effort for the end result is magnificent. It is really chocolate-y, rich and moist, like how the original recipe author has described in her blog. 

Without sour cream, DIY vinegar milk works well too. 

Muffin batter.

Before baking... 

After baking.. 

The muffins have risen a little 

My oven clock sorta spoiled.. 

So my muffins are baked longer than needed

However, thanks to the abundant chocolates, the muffins aren't dry at all

The second batch with walnuts topping look moister because they aren't baked that long

It's not easy to get a good muffin recipe as keeper 

Normally, muffins turn out to be dry and flour-ry

This is definitely going to get praises if you were to make for your loved ones

Cocoa Applesauce Muffins

Cocoa Applesauce Muffins

Original recipe from: http://www.food.com/recipe/cocoa-applesauce-muffins-153640

INGREDIENTS
1/4 cup cocoa powder
1/4 cup vegetable oil (I replaced with 3 tablespoons of coconut oil)
1 cup of applesauce (I used my failed invisible apple cake/Gateu invisible)
1 egg
1 1/4 cup all purpose flour
3/4 cup sugar (I used 3 mountain-full of brown sugar because my my failed apple cake already has 25g sugar in it)
3/4 teaspoon of baking soda
1/4 teaspoon of salt (I used only a pinch because my failed apple cake also has a pinch of salt in it)

STEPS:

1. Sieve flour, salt and baking soda into a bowl. Add in sugar. Mix well.
2. Mix cocoa powder and oil until well blended by using a spoon (no need to heat). You will get thick creamy chocolate cream.
3. Add in applesauce and egg.
4. Fold in flour mixture using a spoon (I only used spoon, no spatula or whisk throughout the whole process).
5. Pour batter evenly into 12 muffin paper cups. 
6. Bake at 150 degree Celsius for 20-25 minutes (until skewer comes out clean).

NOTES:

I added some water because cup measuring isn't very accurate. If I feel the batter is thick, I add some water to get the muffin consistency. The consistency is as such that you can pour the batter into the muffin cup SLOWLY when using a spoon. If it is totally like rock, then that means you need to add some water. Don't make it too runny though. 

Look at the chocolate-ness 

This is the consistency I'm talking about: not too runny but not too rocky.

The muffin cake batter 

UPDATE

Redo this recipe a couple more times because my family loves it. So, here's a small modification which makes the recipe more accurate to suit my family's taste bud.

INGREDIENTS
1/4 cup cocoa powder
1/4 cup vegetable oil (I replaced with 3 tablespoons of coconut oil)
1 cup of applesauce (I used homemade 3 Tru-Cape red apples)
1 egg
1 1/4 cup all purpose flour
3/4 cup sugar (I used 1/2 cup of brown sugar, the sweetness is just nice)
3/4 teaspoon of baking soda
1/4 teaspoon of salt

STEPS:

1. Preparation of applesauce: Peel off the skin and remove the seeds of the apples. Dice the apples. Fill a pot with sufficient water to cover the entire surface of the pot bottom. Then, put in the apples. Boil till soften. Mash them. Ready to be used. (I usually do this first. Then, the cooking time is the time I used to prepare the dry and wet ingredients. By the time I'm done, the applesauce is ready). 
2. Sieve flour, salt and baking soda into a bowl. Add in sugar. Mix well.
3. Mix cocoa powder and oil until well blended by using a spoon (no need to heat). You will get thick creamy chocolate cream.
4. Add in applesauce and egg.
5. Fold in flour mixture using a spoon (I only used spoon, no spatula or whisk throughout the whole process).
6. Pour batter evenly into 12 muffin paper cups. 
7. Bake at 150 degree Celsius for 20-25 minutes (until skewer comes out clean).

NOTE: I noticed that 3 tablespoons of oil is quite equivalent to 1/4 cup of oil. Hmm.. 

Basic Chocolate Muffins

I seldom use the imperial system in baking. Though using cups may look simpler but often it is not that accurate and more cleaning work to do. 

After buying the Huawei P9, my first instinct is to try and snap a few food photos. So without waiting for too long, I got up from a nap and browsed through some quick muffin recipes. Coincidentally, I have all the basic ingredients in the kitchen.

Basic Chocolate Muffins

Original recipe taken from online (can't remember where I took) 

INGREDIENTS

2 1/2 cups self raising flour (normal flour + 3 teaspoons of baking powder)

1 tablespoon caster sugar (I omitted entirely) 

1/4 cup cocoa powder (unsweetened regular baking cocoa powder)

3/4 cup brown sugar (I used the organic less sweet brown sugar and I think the muffins do taste kind of sweet and therefore I think it can be reduced further next time)

1/2 teaspoon of salt (optional; people always say chocolate must go with a little salt) 

1 cup milk (1-2 tablespoons of milk powder plus water) 

1 egg (beaten lightly)

1/2 cup vegetable oil (I used coconut oil)

1 teaspoon Vanilla extract

2/3 cup smarties (I changed to approximately 50g of chocolate chips) 

macadamia nuts (optional; topping)

chocolate chips (optional; topping)

STEPS

1. Sieve flour, baking powder and cocoa powder into a bowl. 
2. Mix in sugar and salt. Combine well. 
3. In another bowl, mix in the milk, oil, Vanilla extract and egg mixture.
4. Pour the liquid mixture into the dry ingredients bowl. Mix well. Do not over mix to prevent stiffness in muffins by using a spatula. 
5. Fill paper cups 1/2 full. You should be able to fill up 12 cups just nice. 
6. Sprinkle macadamia nuts and chocolate chips on top.
7. Bake at preheated oven with fan forced at 170 degree Celsius for approximately 20 - 25 minutes (until skewer comes out clean). 

I took a few more photos. I baked these muffins because I wanted to try out my new Huawei P9 camera on capturing food. I'm impressed. The outcome is really good. I like how natural and realistic the colours turn out to be. Not to say Sony Xperia ZL is bad but it simply doesn't capture colours as natural as the Huawei does. Thumb's up. 

Basic Vanilla Muffins

Basic Vanilla Muffins 

Adapted recipe from: http://www.bbcgoodfood.com/recipes/2331641/basic-muffin-recipe

SERVINGS: 15-17 cupcakes 

INGREDIENTS

2 eggs

125g canola oil 

250g milk (I used 40g milk powder and add water till it weighs 250g) 

200g sugar (I used 175g sugar) 

400g self self raising flour (I used normal plain flour and added with 3 teaspoons of baking powder)

1 teaspoon of salt

100g of dried fruits or chocolate chips (I didn't measure)

1 1/2 teaspoon of vanilla extract

STEPS

1. Whisk the eggs with a hand whisk for roughly 1 minute till fluffy. 
2. Add milk and oil, mix well. 
3. Add in vanilla extract, sugar and salt, then stir well till the mixture is smoothly combined.
4. Add in sieved flour and baking powder. 
5. Mix the mixture to form the muffin batter. DO NOT over mix the batter. Once it has combined, stop mixing further to avoid formation of gluten that will cause hard muffins later. The batter will look lumpy but don't worry, it's fine. 
6. Pour batter into each paper cup till 2/3 full. 
7. Sprinkle desired toppings on top. 
8. Bake at preheated oven at 170 degree Celsius middle rack for 25-30 minutes. 
9. Avoid constant checking the muffins as this will cause the muffins not to 'crack' properly. They are expanding while baking. Hence, frequent opening of oven will cause heat to escape and thus affects the rising of the muffins. When the muffins are baked properly, they should feel tender and soft. Test it with a skewer inserted into the centre of the muffin and make sure it comes out clean then it is done. 
10. Cool the muffins for 2 minutes while they are still in the muffin tray. Remove the muffins to be cooled on the rack.