Jam Filled Chia Seeds Muffins – Delishar

I have been down with a bacteria infection a week ago, that left me pretty weak. It was not a good feeling being sick. Fatigue, bodyache, coughing my lungs out, runny nose, and a fever that spiked to 41*C. Luckily there were some pockets of time where I felt a little better, with the help of fever reducer and pain killers.

Perhaps it was because I was ill that I was craving for something sweet but not junk. I’ve had plans to bake the kids a treat before I fell sick. So I took the opportunity when I felt a little more energetic to whip up a simple one bowl bake to satisfy my craving, and made breakfast for the kids at the same time.

Alce Nero

It was also this period that Alce Nero, in partnership with Singapore Home Cooks Facebook Group, sent me a bag full of healthy organic goodness! Do visit Singapore Home Cooks Facebook Group and be inspired to make your own healthy 30 minutes organic meals!

Honestly, I’m impressed by the range of organic products they carry! They have pasta, sauces, jams, honey, condiments, and more. I feel good to be feeding my kids healthful products like these. When I saw the bottle of Mixed Berries Jam, I knew instantly that I want to bake with it. Alce Nero Organic Mixed Berries Jam contains high fruit content and has No Added Sugar or Pectin. This healthy product has no preservatives, no added sugar or pectin, and no artificial substances! I’m sold! 

The muffins are made with wholewheat flour, low sugar, low fat butter milk, and chia seeds that are good for you! The husband ate 2 at a go, and the soft fluffy muffins were gone way too quickly. Even the kids who don’t normally like Jam were in love with these muffins!

Jam Filled Chia Seed Muffins Process

Jam Filled Chia Seeds Muffins


  • 1 1/3 cup 171g plain flour
  • 1 cup 128g whole-wheat flour
  • 1/2 cup 125ml vegetable oil
  • 1 1/4 cups 312ml buttermilk
  • 2/3 cup 134g castor sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tbsp chia seeds
  • 1 large egg
  • 1 tsp vanilla extract
  • 12 tbsp mixed berries jam Alce Nero Organic Mixed Berries Jam
  • Preheat oven to 190C.

  • Line muffin tins with liner.

  • Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

  • Add in egg, oil, buttermilk, and vanilla extract.

  • Mix until just combined.

  • Fold in chia seeds, making sure not to over-mix the batter.

  • Fill liner half way full, then drop 1 tbsp of jam in the middle of each liner.

  • Continue filling liner with batter until 3/4 full.

  • Bake for 20 minutes or until skewer comes out clean.

Jam Filled Chia Seed Muffins 9


Disclaimer: The products were sponsored by Alce Nero. Although this post is in partnership with Alce Nero and Singapore Home Cooks Facebook Group, all opinions expressed in this post are solely my own. 

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Orange Muffins – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

This muffins were almost impossible. Don’t get my wrong, they are super easy to make. All you need to do is blend, mix, and bake. It was almost impossible because my oven died on me while it was preheating. I had everything prepared and ready to go. Then the electricity at home tripped! Everything was dark. At first, I thought it was some electrical appliances that my helper was using in her room. Or my steam iron that has been giving us problems. But I turned around, and my helper was right behind me. 

I checked, turned off my oven then the circuit breaker stopped tripping. My heart was broken. I was thinking, oh my… no more baking/roasting for me! A part of me kinda died with the oven as well. And I was really disappointed as I have promised my girls to make them orange muffins. The only saving grace is that the oven died at the time when I was about to mix my wet and dry ingredients. My heart would break even further knowing that those ingredients have to go to waste. So I started packing up, and sealing stuff in air tight containers, hoping that my oven will rise from the dead the next day.

Then I proceeded to give my oven a pampering spa scrub, bath, and a good massage. Then stuck a thirsty hippo in to absorb all the moisture as I read moisture is a common culprit for causing the oven to trip. Well, the next day I crossed my fingers, toes, hair, and eyes while I walked over to turn my oven back on. IT WORKED! IT’S ALIVE! I LIVE AGAIN! Phew! I was so freaking happy. 

orange muffins Insta 1

I happily pulled out all the ingredients that I’ve saved and started the process again. Finally threw everything in my blender to blend. Mixed it and into my preheated oven. I literally stood by my oven to watch it bake, while gently coaxing it, and verbally encouraging it to hang in there and not die on me again. Definitely showing it a lot of love and attention, but it was well worth it!

The house smells amazing while the muffins were happily rising in the oven. The aroma of butter and orange was driving my saliva glands and tummy crazy. And the smile on my girls faces in the morning was priceless. The muffins were fluffy, and kind of have a texture of light butter cake. They were gone in no time at all. This recipe is definitely a keeper. 

Don’t forget to take part in the Chinese New Year 2016 S$500 Paypal Cash Giveaway! Click to go to GIVEAWAY PAGE and complete the rafflecopter widget at the end of the post!


Orange Muffins


  • 1 seedless orange peeled and sliced (I used Navel Orange)
  • 1/2 cup 118ml orange juice
  • 1 egg 65g, grade AA
  • 1/2 cup 113g unsalted butter, softened
  • 1 3/4 cup 224g all purpose flour
  • 1/2 cup 100g castor sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Preheat oven to 200C.

  • Line muffin tins with muffin liners.

  • In a large mixing bowl, whisk together sugar, flour, baking powder, baking soda, and salt.

  • In a blender, place orange slices and orange juice.

  • Pulse until smooth.

  • Add butter and egg, then blend to combine.

  • Pour wet ingredients into dry ingredients.

  • Fold wet and dry ingredients until just combined.

  • Fill muffin cups to 3/4 full.

  • Bake for 20 minutes or until skewer inserted comes out clean.

  • Allow to cool in tin for 5 minutes, then transfer muffins to wire rack to cool completely.

Use room temperature orange, juice, butter, and egg. If not your liquid ingredients will curdle. If it does, just blend it a little more and mix well with dry ingredients. But be careful not to over work your batter or you will get gummy/rubbery muffins.

orange muffins

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Blueberry Streusel Muffins – Delishar

Blueberry muffins itself are already so yummilious. Top it with crunchy streusel bits, irresistible. To me and my whole family at least. I love how the blueberries burst into this sweet gooey goodness as it bakes. Oh my, my tummy just gave a loud growl as I visualise the oozy berry surprise nestled in a warm, moist, and fluffy muffin. With the streusel topping forming the outer crust of the muffin, each bite gives 3 different texture and 3 different flavours marrying into one delicious muffin.

Blueberry strusel muffins 2

Whenever I make muffins for the family, it wouldn’t last very long before they are all gone. However, blueberry muffins seems to go the fastest. Well, I am guilty of having one too many as I’m a lover of blueberry muffins. Especially when they are warm and fresh out of the oven. I have problem waiting for them to cool before biting into one. My reason is that I need to test taste my bake goods right? I call it quality assurance. 😛


Blueberry Streusel Muffins


Blueberry Muffins

  • 2-1/2 cup 320g plain flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup castor sugar
  • 1/4 tsp salt
  • 2 large eggs Grade AA, 65g
  • 1 cup 250ml buttermilk
  • 1/2 cup 125ml vegetable oil
  • 1-1/2 cups 150g blueberries
  • 1 tsp vanilla extract

Streusel topping

  • 1/4 tsp cinnamon powder
  • 1/4 cup 32g plain flour
  • 2 tbsp 25g brown sugar
  • 2 tbsp 30g melted butter
  • Preheat oven to 200C.

  • Mix all the ingredients for streusel together in a bowl with a fork until you get moist clumps.

  • In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.

  • In a measuring cup mix together oil, vanilla, buttermilk, and eggs.

  • Pour wet ingredients into dry ingredients and mix to just about combine and still lumpy.

  • Then fold in blueberries.

  • Do not over mix!

  • Fill muffin cups to 3/4 full, and crumble streusel toppings on top of muffins.

  • Bake for 20-25 minutes or until skewer comes out clean.

  • Allow to cool completely before storing.

Blueberry strusel muffins 3

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Banana Peanut Butter Nutella Muffins – Delishar

The night before baking, I asked my girls if they would like to make some muffins for breakfast. The both of them jumped in joy, randomly shouting out the muffins they’d like to make. “Apple muffins! Chocolate muffins! Banana muffins! Yummy muffins!”, they were so excited. So we had a short discussion before deciding on banana muffins, and of course with some chocolate in it. I suggested Nutella. This is going to be the first time that they are introduced to that jar of sinful deliciousness. 

Yeah, we have been pretty strict about the girls’ diet. But we also believe in everything in moderation. The girls have to earn their own muffins by making it themselves. With some help from mummy, of course. My eldest, Melody helped with measuring the ingredients, mashing the bananas, and whisking the dry ingredients. Peighton lined the muffin tins, and helped with mixing the wet ingredients. They both took turns to mix in the wet and dry ingredients. And while I wasn’t looking, they sneakily popped a few peanut butter chips in their mouth.


It was a learning experience not just for the girls but also for myself. I had to learn to let go, and not be such a perfectionist about flour flying all over the place, and not exact measurements. I had to tell myself that each swirl that the girls created is uniquely beautiful on its own. It was an experience where I had to focus on the present, and allow myself to take in the positive energy exuded by the girls, rather than focusing on the should haves. I’m thankful for this experience, and grateful for the smiles and joy on the girls faces. They were truly mindful, and being in the moment. I’ve got so much to learn from them.

Oops! This post sort of took a turn to be a reflective piece! Oh well, the muffin turned out awesome by the way! They were soft, fluffy, and makes the perfect little snack! If you have not tried baking with your kids, you should. It’s a great bonding experience, but be prepared to make a mess, and just have fun. 🙂

Banana Peanut Butter Muffins with Nutella Swirls


  • 1 1/2 192g cup plain flour
  • 3 large ripe bananas mashed
  • 1/3 cup 67g castor sugar
  • 1/3 cup 73g packed brown sugar
  • 1 large egg grade aa, 65g, slightly beaten
  • 1/3 cup 80ml vegetable oil
  • 1 tsp 5g baking powder
  • 1 tsp 7g baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup 100g peanut butter chips
  • 1/4 cup 60g nutella
  • Preheat oven to 190C.

  • Heat nutella in microwave for 10 seconds blast until nutella is runny.

  • Don’t burn it!

  • Mash bananas and mix in sugar, egg, oil, and vanilla extract.

  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and peanut butter chips.

  • Add wet ingredients into dry ingredients.

  • Mix until just combined but still lumpy.

  • Fill liners to 3/4 full, then spoon about a teaspoon of nutella on top of each muffin cup.

  • Using a skewer or back of knife, create swirls.

  • Bake for about 20 minutes or until skewer inserted comes out clean.

  • Leave to cool in pan for 5 minutes, then transfer to baking rack to cool completely.

Nutella Swirled Banana Muffins 2

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Chocolate Chips Banana Nut Oat Muffins (Oil-free) – Delishar

After all that Chinese New Year goodies binge, I decided on making a healthier version of muffins. I made some oil-free muffins made with oat flour, coconut sugar, dark chocolate, bananas, and walnuts for the family to snack on. Be sure to use overly ripe bananas whenever you are using it for baking as it is much sweeter and has a better consistency. If you do not have coconut sugar, you can always substitute it with brown sugar. 

The greek yogurt and bananas used in the recipe kept the muffins moist. The crumbs of these muffins are unlike those that are tender and will fall apart or crumble. These muffins are still moist but has a denser texture. Nonetheless, the girls still enjoyed their share of muffins. Can’t really go wrong with bananas, walnuts, cinnamon, and chocolate can we?  Granted, it isn’t the same texture of muffins that you are probably used too, but you’ll definitely feel much better eating one or even two. 🙂


Chocolate Chips Banana Walnut Muffins (Oil-free)


  • 3 ripe bananas mashed
  • 1 cup 285g greek yogurt
  • 2 large eggs
  • ½ cup coconut sugar or brown sugar
  • 1 cup 90g oat flour
  • 1 cup 98g whole wheat pastry flour
  • ½ tsp. baking soda
  • tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • ½ cup 82g mini chocolate chips, divided
  • ½ cup 65g chopped walnuts, divided
  • Preheat oven to 350F/175C.

  • Line a 12 cup muffin tray with parchment liners.

  • Spray with non-stick spray if you are using regular paper liners or it will stick.

  • In a large bowl, combine masged banana, sugar, yogurt, vanilla extract and eggs.

  • Mix to combine.

  • In a separate bowl, combine oat flour, wholewheat pastry flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.

  • Add dry ingredients to wet ingredients in 3 batches.

  • Mix until just combined.

  • Fold in ¼ cup crushed walnuts and ¼ cup mini chocolate chips.

  • Fill muffin cups to 3/4 full.

  • Top each muffin with remaining chocolate chips and walnuts.

  • Bake 15-18 minutes, or until toothpick inserted comes out clean.

You can process rolled oats in food processor to get oat flour.
Or you can substitute plain flour if you do not have oats / oat flour.

Adapted from withpeanutbutterontop

banana nut muffins 4

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Apple Crumble Muffins – Delishar

I love baked apples. They turn into this warm, soft, and sweet gooey goodness that melts in your mouth. Whenever there’s apples, there need to be cinnamon. It should be illegal to separate the both of them. I made these lovely spiced apple muffins for the people that works hard at the foot reflexology place that I frequent.

Just before I packed them into cupcake boxes to deliver it to them, I added a little something special. I had a jar of salted caramel sauce laying around in the fridge and knew that it’d be such a great combination to these delicious muffins. So I drizzled some salted caramel on top of the crumbles before packing it. 

Apple Crumble Muffins

These muffins were a hit with the masseuses! They loved the salted caramel with the sweet decadent crumbles, moist vanilla muffin, and was pleasantly surprised when they bit into the caramelised baked apples! I’m so glad that these muffins were able to put a smile on their faces. And I’m sure it would put a smile to yours or your love ones too. 


Apple Crumble Muffins



  • 225 g self-raising flour
  • 110 g castor sugar
  • 125 g butter melted
  • 2 large eggs
  • 4 tablespoons milk
  • 2-3 small green apples peeled, cored and cut into 1cm thick rings
  • 1 tsp lemon juice
  • 1 tsp cinnamon powder


  • 60 g cold butter cut into smaller cubes
  • 120 g plain flour
  • 60 g castor sugar
  • 1.5 tsp ground cinnamon
  • Preheat oven to 180°C, top & bottom heat.

  • Toss apple slices with lemon juice and cinnamon powder.

  • Line muffin pan with cupcake liners.

  • In a bowl, combine all the ingredients for the crumble, and mash together with a fork until it resembles coarse breadcrumbs.Keep chilled until later.

  • In a large mixing bowl, mix flour, sugar, butter, eggs, and milk.

  • Mix until just combined.

  • Fill the liner about half way, then place apple rings on top of the batter.

  • Press it down slightly.

  • Then fill liners evenly with the rest of the batter.

  • Top with prepared crumble.

  • Bake for 35 minutes or until a skewer inserted in the center comes out clean.

  • Leave to cool in pan for 5 minutes.

  • Then remove muffins from pan to cool on wire rack.

  • Serve warm with ice cream or serve cold with hot coffee.

No self raising flour? Here’s now to make a batch.
2 cups (250g) plain flour + 1/2 tsp salt + 1 tbsp baking powder
Trim off the apple ring if it’s too big to fit into the muffin holes. Alternatively, you can cut your apples into cubes.

Adapted from craftpassion

Apple Crumble Muffins 1

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Best Moist Blueberry Muffins – Delishar

This is one of the best blueberry muffins recipe I’ve tried. It yields a soft, fluffy, kinda cake like crumbs, and the yogurt used ensures that you get moist muffins. Tossing the blueberries with a little bit of the dry ingredients keeps the blueberries from sinking to the bottom of the batter when it’s baking. Topping fresh blueberries on top of the batter before baking gives you that visually pleasing look as the berries explodes and bleeds down the sides of the muffins. I don’t know about you, but that is just plain sexy to me. 

Blueberry Muffins 5

When I took my first bite of the muffin, I was blown away. Not overly sweet but so freaking good! I lost self-control and had 2 at one go, the husband had 3. LOL. I took a batch to share with the teachers and canteen vendors. All the feedback gathered confirmed what I already knew. So I’m really excited to share this great recipe with you, and hope you’ll enjoy it as much as we all did. I’m putting this on my muffin rotation list! While you are at it, try out my other Blueberry Streusel Muffins recipe! 


Blueberry Muffins


  • 354 g 12.5 oz cake flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup 150g castor sugar
  • 1/2 cup 115g melted butter
  • 1 large egg 60g
  • 1 cup 250g greek yogurt
  • 1 1/2 cups 222g fresh blueberries
  • 1 tsp vanilla extract
  • Preheat oven to 200C, top and bottom heat only

  • Line your muffin tray.

  • In a large mixing bowl, sift cake flour, salt, baking powder, baking soda together.

  • Toss 1 tbsp of the flour mixture with ONLY 1 cup of blueberries (148g). Reserve the other 1/2 cup blueberries for topping, DO NOT mix toss with flour mixture.

  • In another bowl, whisk to combine butter, sugar, vanilla, egg, and yogurt.

  • Mix dry ingredients into wet ingredients until almost combined but still clumpy, do not over mix or you will get tough muffins.

  • Fold in the 1 cup of blueberries for about 3-4 folds.

  • Again, do not over-work batter.

  • Then fill liners with batter to about 3/4 full, and top with reserved blueberries.

  • Bake at 200C, middle rack for about 20-25 minutes (mine was 22mins) or until a skewer inserted comes out clean.

  • Cool in pan for 5 minutes before removing to cool on wire rack completely.

No mixer is required for this recipe. 🙂
If your batter is too thick, thin it out with some milk 1 tbsp at a time.
If you are using plain flour or part wholewheat pastry flour, you’ll have to add another 2-4 tbsp of milk to thin out the batter a little bit.

Adapted from Foodnetwork.com

Blueberry Muffins 1

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Easy Chocolate Chips Muffins – Delishar

The kids could not wait for the morning to come, so that they can enjoy these muffins I baked for breakfast. They kept coming out of their room to tell me that they are too hungry to sleep, and will need to have a muffin to fill up their tummy. All puppy eyes, sweet voices, and super cutesy expressions… I caved and gave the girls 1/2 a muffin each. The husband too, sneaked 2 in his belly just before he went to bed. Naughty naughty!

Chocolate Chips Muffins 4

I shouldn’t be complaining much, because I had one, right after it came out of the oven. I mean, I have to taste it right?! Also had another after I took pictures, because it’s already torn apart for pictures, and who can resist those little chocolate chips in there?! Come on, don’t judge. 😛 

The recipe yield moist muffins because of the buttermilk used, and it has a slight caramel taste because of the brown sugar added instead of just castor sugar. By the 2nd day, my batch of muffins were all wiped out! The girls were all smiles in the morning and all chocolate faced! What a priceless image of them. Come to think of it, I should have taken some pictures to share with all of you. Never mind, next time. 🙂


Chocolate Chips Muffins


  • 2 & 1/2 cups 308g cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup 118ml vegetable oil / melted butter
  • 1/3 cup 67g brown sugar
  • 1/3 cup 75g castor sugar
  • 2 large eggs
  • 1 cup 250ml buttermilk
  • 1 tbsp vanilla extract
  • 1 & 1/2 cup 275g chocolate chips
  • Preheat oven to 200C.

  • Line your muffin tray.

  • In a large mixing bowl, sift together baking soda, baking powder, flour, and salt.

  • Whisk in brown and castor sugar.

  • Then add your wet ingredients, eggs, buttermilk, oil, and vanilla extract.

  • Mix until almost combined and still lumpy.

  • Fold in 1 cup of chocolate chips, make sure not to over-mix batter.

  • It should still appear lumpy.

  • Fill liners till almost full, and top with the other 1/2 cup of chocolate chips.

  • Bake at 200C for 18-22 minutes or until skewer comes out clean. (Mine was about 20 minutes)

  • Let cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.

If you have no cake flour, you can use plain flour too.
Mix 1 tbsp lemon juice or white vinegar to 1 cup of fresh milk to make your own buttermilk. Let it sit out at room temp for 5-10 minutes until curdled.

Adapted from little sweet baker

Chocolate Chips Muffins 2

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Red Velvet Cream Cheese Muffins – Delishar

I love making muffins, and I love red velvet even more. So this recipe is a win win for me. Plus, the crumble on top of the muffins is like the ultimate icing on the cake! Oh, the irony. The muffin turned out to be moist and fluffy, a delightful contrast to the crumbly cookie crumbles atop each muffin. The luscious cream cheese dollop in the middle of the muffin makes it so decadent, with the slight tanginess off-setting the sweetness of the muffin. 

1 red velvet muffin


To me, muffins are like cupcakes without all that fuss. I actually prefer it to cupcakes as I’m not absolutely fond of buttercream. Not that I dislike it; I can just do without it. Although this recipe takes a little more work as compared to my other muffin recipes, the efforts are well worth it. If you are also a fan of red velvet cakes, check out my Incredibly Moist Red Velvet Cake with Cream Cheese Frosting,  Red Velvet Bundt with Cream Cheese Glaze, and Red Velvet Cheesecake Brownie


Red Velvet Cream Cheese Muffins


Crumble Topping

  • 30 g castor sugar
  • 50 g all-purpose flour
  • 30 g unsalted butter diced into cubes

Cream Cheese Batter

  • 113 g brick-style cream cheese softened (lite is okay)
  • 1/4 cup 50g granulated sugar
  • 1/2 teaspoon vanilla extract

Muffin Batter

  • 1 1/4 cups 160g all-purpose flour
  • 1/2 cup 100g granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt or to taste
  • 1 large egg 60g
  • 1/2 cup 113g melted butter
  • 1/3 cup 80g buttermilk
  • 2 tablespoon 15g natural unsweetened cocoa powder
  • A few drops of red gel food colouring
  • Preheat oven to 190C.

  • Line your muffin tin.

Crumble Topping

  • In a medium bowl, add sugar, flour, and butter. Use your fingers to rub in the all ingredients until you get coarse crumbs. Set aside.

Cream Cheese Batter

  • In a separate medium bowl, combine the cream cheese, sugar, vanilla. Whisk by hand or beat with a handheld electric mixer until smooth. Set aside.

  • In a large bowl, add the flour, sugar, baking powder, salt.

  • Whisk to combine.

  • In measuring cup or bowl, whisk egg, melted butter, buttermilk, cocoa powder, red food colouring together.

  • Add the wet ingredients to the dry and stir just until moistened.

  • Batter should be thick and lumpy, do not overmix!

  • Divide muffin batter equally into each liner.

  • Dollop one heaping teaspoon of cream cheese mixture into the muffin batter.

  • Swirl with tooth pick.

  • Evenly sprinkle each muffin with the crumble topping.

  • Bake for about 17 to 19 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.

  • Allow muffins to cool in pan for about 5-10 minutes, then transfer to a wire rack to cool completely.

Muffins will keep airtight at room temperature for up to 3 days (or chiller), or in the freezer for up to 4 months.
Adapted from Averiecooks

Red Velvet Muffins 2

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Double Chocolate Crumble Muffins – Delishar

Delishar is giving away $100 Tangs Gift Card as a way to say thank you for all the support and love shown for the past 2.5 years! This blog wouldn’t have lasted for this long if it wasn’t for all of you. I’ve learned a lot about blogging, cooking, baking, and even photography with all your kind support & input to help me better myself and my cooking blog. So a big thank you, I truly appreciate each and every one of you! 

This is also a celebratory giveaway, as something exciting is coming your way. I will review more when the time is right, but for now I just want to thank you all. 🙂 I had a tough time thinking of something nice as a giveaway prize, something kitchen related. However, kitchenware can be pretty personal to each and everyone of us. We all prefer one over another, so what better way than to let you pick something you need or want. 🙂 

Together with this giveaway, I’m also sharing with you an awesome bake! Another easy, mixer free muffin recipe that you can make in 30 minutes! Well, to be honest, this is takes a slight bit more work because of the crumble topping. However it is totally worth that couple more minutes of effort. I really enjoy the contrast between the soft fluffy muffin and the crunchy crumbly toppings. The buttery and sweet crumbles complimented the bittersweet decadent muffin so beautifully. And the melted chocolate chips in each muffin… Mmmm delish! 

To take part in the giveaway, simply complete the Rafflecopter below!


Double Chocolate Crumble Muffins


Crumble Topping

  • 30 g castor sugar
  • 50 g all-purpose flour
  • 30 g unsalted butter diced into cubes


  • 3 cups 385g plain flour
  • 3 tbsp cocoa powder
  • 3/4 cup 150g castor sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs 60g each, lightly beaten
  • 240 ml buttermilk
  • 1/2 cup 113g melted butter
  • 3/4 cup 130g chocolate chips

Crumble Topping

  • In a medium bowl, add sugar, flour, and butter. Use your fingers to rub in the all ingredients until you get coarse crumbs. Set aside.


  • Preheat oven to 200C.

  • Line muffin tins with muffin liners.

  • In a large mixing bowl, sift cocoa powder, baking powder, baking soda, salt, cinnamon, and flour together.

  • Then combine in buttermilk, melted butter, vanilla extract, and eggs in a bowl or measuring cup.

  • Give it a good whisk.

  • Add the wet ingredients into the dry ingredients.

  • Mix until almost combined, then add chocolate chips.

  • Fold it in about 4 times. Do not over mix!

  • Divide batter into liner, and top with crumble mix.

  • Bake 15-18 minute

Chocolate Cookie Crumble Muffins insta 2

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, June 14th, 2016 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Gift card will be mailed to the winner’s Singapore mailing address. Entries that does not abide to requirement(s) will be disqualified. This giveaway is open to Singapore entrants only.

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