I know you find the name weird!! But I really don’t know what to call them. They make me really happy when I bite in :). So “Happy Muffins” it is!!
The Happy Muffins are so tall and perfect. Just like the ones you buy at your favorite bakery. Full of dried fruits and chocolate chips, each bite is a treat. You could call them Fruit and Chocolate Muffins but I prefer Happy Muffins more.
The batter is really simple and you can use a combination of dried fruits like I did or you could go with your favorite ones like cherries or cranberries!! The recipe is easily customizable. But don’t play with the quantities here. As in, don’t reduce the amount of fruits and chocolate chips. Although, you can substitute them with nuts and berries of your choice or maybe just play around with milk and white chocolate chips. The sugar content of the recipe is less because it is well compensated with the dried fruits and chocolate chips. Hence, if you reduce the amount of fruits, you won’t find them so sweet.
The Happy Muffins are ready in less than an hour. The recipe is a perfect winner when you don’t have time for elaborate desserts.
All muffin recipes have certain basic principles :). And that involves a little bit of science and a little bit of experience!!
Fill the muffin batter almost till the brim of your tins.
Initially, bake at a higher temperature and then lower the temperature as muffins bake. Bake them for 5 minutes at 200 C degrees(400 F) and then for 25-30 minutes at 180 C degrees(350 F). This gives the muffins the tall dome top.
Do not open the oven until the muffins are nearly done. When you open the oven too soon to check on them, you cause a sudden dip in the oven temperature and deflate the muffins.
Lastly, mix the wet and dry ingredients together until just combined. Overmixing will make the muffins tough and heavy.
Big and supermoist, the Happy Muffins are a perfect companion for your coffee. And what better way to welcome the winters than a fresh, soft and flavorful home baked muffin!