5 Muffins Recipes You Can Make In Less Than 15 Minutes

Be it a housewife or working woman, the morning rush is the same at every home when you have kids of school going age. Apart from packing lunch, we need to pack a snack too. Thinking of something new, healthy and nutritive for everyday snacking can be a bit challenging.

Today I am going to share with you 5 delicious and very easy ways to make muffins. These muffins are made in the microwave and can be made in less than 15 minutes. These muffins can be packed in a snack box or can be served as an after-school treat too. I love adding fruit purees to muffins. You can try these muffins with seasonal fruits like mango, pineapple, strawberry, etc.

By the way if you love cooking and are always looking for new meal ideas, you should check this out

Tips To Remember When Baking

• Sifting the flour 2-3 times helps in combing the mixture well and avoids lumps.
• Microwave timing can differ depending on the models.
• To check whether the muffins are done or not, insert a toothpick at the centre. If it comes out clean then muffins are ready.
• For Oats Powder: Dry roast 1½ cup oats on a non-stick pan for 2-3 minutes on low flame and leave it to cool. Once cooled completely grind to make a fine powder. Store it in a clean and dry airtight container till use.

Let’s get baking!

Eggless Apple-Cinnamon Muffins

Ingredients:

• 1½ Cups All-Purpose Flour
• ½ Cup Oats Powder
• 1½ Cups Icing Sugar
• ½ Tbsp Baking Powder
• ¼ Tbsp Baking Soda
• ¾ Tbsp Cinnamon Powder
• Pinch of Salt
• 1½ Cups Apple Juice
• ½ Cup Butter – room temperature
• ¼ Cup Milk – room temperature
• 1 Tbsp Vanilla Essence
• 2 Tbsp Tutti-Frutti

Method:

• Line silicone muffin moulds with paper cases and set them aside. If not using paper cases then gently brush butter and dust with flour.
• Sprinkle some flour on the Tutti Frutti and set it aside.
• Sift flour, oats powder, icing sugar, baking powder, baking soda, cinnamon powder and salt together – 2-3 times. This process is just to make sure everything mixes together.
• Combine butter, milk with vanilla extract.
• Now slowly fold in the sifted flour and add the tutti frutti, mixing gently to avoid lumps.
• Pour the batter into greased and dusted microwave muffin cups. Tap around to make sure the batter is scattered evenly.
• Microwave on high for 1 – 1½ minutes or until the toothpick/skewer comes out clean.
• Leave the muffins in the microwave for another 1 minute before taking them out.
• Let them cool for 2-3 minutes and remove them from the silicone moulds.
• Place them on the wire stand to cool completely.

Blueberry Jam Muffins with Toasted Almonds

Ingredients:

• 1½ Cups + 1 Tbsp. All-Purpose Flour
• 1½ Cups Icing Sugar
• ½ Tbsp Baking Powder
• ¼ Tbsp Baking Soda
• Pinch of Salt
• 1 Egg
• ½ Cup Butter, room temperature
• ¼ Cup Milk, room temperature
• 1 Tbsp Vanilla Essence
• 3-4 Tbsp Blueberry Jam
• 1 Tbsp Almond Flakes – toasted

Method:

• Line silicone muffin moulds with paper cases and set aside. If not using paper cases then gently brush butter inside the muffin mould and dust with flour.
• Sift flour, icing sugar, baking powder, baking soda and salt together – 2-3 times.
• Beat the egg, butter, milk and vanilla extract together.
• Slowly fold in the sifted flour.
• Pour the batter into the silicone moulds or paper cases till it is ¼ full.
• Spoon ¼ tbsp of blueberry jam on it and then again pour in another layer of batter. Tap around to make sure the batter is scattered evenly.
• Sprinkle roasted almond flakes on top and microwave on high for 1 or 1½ minutes or until the toothpick/skewer comes out clean.
• Leave the muffins in the microwave for another 1 minute before taking out.  
• Leave it to cool for 2-3 minutes and remove from silicone mould and place on cake wire stand to cool completely.

Eggless Custard Muffins

Ingredients:

• 1½ Cups All-Purpose Flour
• ½ Cup Oats Powder
• 1½ Cups Icing Sugar
• ¾ Cup Custard Powder
• ½ Tbsp. Baking Powder
• ½ Cup Butter, room temperature
• ¾ Cup Milk, room temperature
• 1 Tbsp. Vanilla Essence
• 2 Tbsp. Coloured Coconut Flakes, Optional

Method:

• Line silicone muffin mould with paper cases and set aside. If not using paper cases then gently brush butter and dust with flour on the silicone muffin tray.
• Sift flour, oats powder, icing sugar, baking powder and custard powder together,  2-3 times.
• Combine butter, and milk with vanilla extract. Now slowly fold in the sifted flour.
• Pour the batter into paper cases or greased and dusted muffin tray till it is ¾ full.
• Sprinkle coloured coconut flakes. Tap around to make sure the batter is scattered evenly.
• Microwave on high for 1 – 1½ minutes or until the toothpick/skewer comes out clean.
• Leave the muffins in the microwave for another 1 minute before taking them out.  
• Leave it to cool for 2-3 minutes and then remove from silicone mould and place on cake wire stand to cool completely.

Tips:

• You can even add chocolate chips to the batter before pouring it into the mould.
• You can add tutti-frutti to the batter.
• You can add your choice of fruit like mashed banana or apple chunks or strawberry pieces.
• You can even use flavoured custard powder to make these muffins.

Double Chocolate Chip Muffins

Ingredients:

• 1 Cup Whole Wheat Flour
• 1/2 Cup Oats Powder
• 3 Tbsp. Unsweetened Cocoa Powder
• ½ Tbsp Baking Powder
• ¼ Tbsp Baking Soda
• Pinch of Salt
• 2 Cups Brown Sugar, powdered
• 50 ml Coconut Oil, room temperature
• 1 Egg
• 1 Tbsp Vanilla Essence
• ½ Cup Curd, whisked
• 6 Tbsp Dark Chocolate Chips

Method:

• Sift flour, oats powder, baking powder, baking soda, salt, cocoa powder and powdered brown sugar,  2-3 times.
• Beat the egg, vanilla essence, curd and coconut oil.
• Gently fold in the sifted flour and combine using a fork.
• When the ingredients are nicely combined then gently fold in half of the chocolate chips.
•  Divide the batter and pour into muffin liners. Tap gently to spread the batter evenly.
• Place these muffin batter filled liners onto a microwave turntable and sprinkle remaining chocolate chips.
• Microwave these on high for 3 minutes and check with a wooden skewer.
• If the wooden skewer comes out clean, then remove these muffins onto a cooling rack and leave to cool for 10-15 minutes before serving. If not then microwave for another 30-60 seconds on high.

Eggless Whole Wheat Banana Nutella Muffins

Ingredients:

• 1 Cup Whole Wheat Flour
• ¾ Cup Sugar

• 2 Tbsp Unsweetened Cocoa Powder
• ½ Tbsp Baking Powder
• ¼ Tbsp Baking Soda
• ½ Cup Melted Butter
• 2 medium-sized Ripe Bananas, mashed
• ½ Tbsp Chocolate Chips
• 1 Tbsp Nutella
• ¼ Tbsp Vanilla Essence

Method:

• Take mashed bananas in a bowl and whisk in the whole wheat flour, sugar, baking powder, baking soda, vanilla essence, cocoa powder, butter, Nutella and chocolate chips.
• Grease the ramekins (microwave proof) or you can use muffin liners with butter and pour in the batter.
• Combine all these using a whisker or fork and place the ramekins in the microwave.
• Microwave them for 90 seconds or more depending on your microwave capacity.
• Insert a toothpick to check, whether the muffins are cooked from inside or not.
• If not then microwave them for 30 more seconds. Check in between.
• Leave them to cool in the microwave for 2-3 minutes before taking them out.
• Run a sharp knife along the edges and remove the muffins from the ramekins or serve directly. Serve warm.