It was a nondescript rest day for me. I woke up in the middle of the day, feeling happy as it has been a while since I woke up with the sun high above the sky. Yes I am crazy like that, happy over little things like this. So I roll a bit more in my bed and let my mind wander. What should I do? It is a weekday, and everyone I know is busy running in their rat race and I for one is still looking for my own race. What should I break fast with? Suddenly I have a thought. What about the almond yogurt cake I’ve been wanting to make? I should also use up my huge tub of yogurt that is only halfway through so far. By the way, I am a yogurt enthusiast, I always have a tub sitting around. Plain yogurt goes wonders with fruits and nuts, kiwi is my current obsession.
Anyway the thought of baking got me jumping out of bed. So I quickly look for the said recipe and my mind start working. Alright I don’t want a cake, it’ll be too big for me to finish and too troublesome. I shall make it into little cups. Then I tweak around base on whim, fancy and whatever is in my pantry. By the end of it, my end result got me scratching my head.
First of all, I could not decide whether it is a cupcake or a muffin. If I adapted a cake recipe and make it into little cups, does that make it a cupcake? Some say that muffin is made from quick breads and cupcakes from cakes. So it is possible mine is a cupcake. But wait a minute. Others say it depends on the method that you use. If you beat/cream it then it is a cupcake, if you fold/mix then it is a muffin. But what bout me who first beat the wet ingredients and then fold in the dry ingredients? Hah, that got them, didn’t it? Some even say that a cupcake without the frosting and the little things that make it nice is a muffin. Mostly though people agree that cupcake is sweeter and has higher fat content while muffin is lighter, less sweet and less fat. Thus with that, I have to christened my creation a muffin! Although it started from a cake, it ended up as a muffin, how amazing.
My next headache was the name, as I have added few more ingredients into the recipe, which kind of highlight the taste of the muffin, thus it should be in the name. So pardon the long name, it is necessary, at least I decided on the muffin no?
Apple and Gula Melaka Yogurt Muffin
Inspired from Chocolate and Zucchini’s Yogurt Cake
I wanted to be healthy and use the white whole wheat flour that I discovered in Chang Tung, Taman Megah, Malaysia. Then I realize I don’t have sugar! So I decided to use Gula Melaka (Malacca Palm Sugar) instead, which I melted with some water and sub it with sugar, feeling a bit apprehensive about the extra liquid, thus I compensated with more ground almond and by whim reduced the oil as well. And oh, why not throw in some fruits for good measure? Kiwi? Orange? Banana? Apples? Ah yes, that’s it. Apples it is, and a green one seems to fit. Also, I actually ground the almonds myself, just put whole almond into your grinder and give it a little spin, it is that easy to make.
Just a warning though, this is kind of still a work in progress recipe, though mine does turn out well, in fact it tasted like our Malaysian Malaikoh (steamed Malay cakes) due to the Gula Melaka and it also amazingly have little holes to boot! But it was a little dry at the sides, so I might need to re-look into the baking time and heat. Anyway, be bold and try my recipe below and feel free to tweak! That’s part of the fun in baking.
White whole wheat flour 3/4 cup
Baking Powder 1/2 tbsp
Yogurt 1/2 cup
Gula Melaka 1/2 cup (melted with some water)
Oil 1 tbsp
Ground almonds 4 tbsp
Vanilla 1/4 tsp
Green apple 1 (cubed)
Preheat the oven to 180°C (360°F). Line muffin pan with muffin cups
In a large mixing bowl, combine the yogurt, the oil and the sugar. Beat till smooth, during which add in the egg.
In a medium bowl combine the flour, the baking powder, the salt, and the almonds.
Add the flour mixture to the batter in three or four additions, and stir until just combined. Do not overmix.
Spoon mixture into muffin cups till 1/2 full and top with cubed apples.
Put into the oven to bake, for 40 minutes or until the cake tester comes out clean (I just poked with a butter knife). If yours brown too fast, cover the top with foil, mine did not though.
Let cool and munch away with your best choice of drink. (Black coffee for me the addict, of course 😉
Makes 5 muffins (yes it is an odd number in the usual 6 holes muffin pan)
7 replies on “Apple and Gula Melaka Yogurt Muffin @ Cupcake vs Muffin”
I personally prefer muffins to cupcakes though I have to admit I had no clue about the difference in their baking/preparation processes till you discussed it here. My version of the difference has always been “Uhm, muffins less sweet lor. Cupcakes got icing ma, lots of sugar!”
haha. How creative is this!?!?! I’m often confused btw muffin and cupcake but think it comes down to the texture. If find cupcakes more like cake texture- slightly more airy, lighter.. Muffins are more dense? Also i often think muffins are healthier! but that could be wishful thinking from my part….
regardless, loving this idea for sure- with using gula melaka! and i am pretty sure it goes well with apple as well!
oops posted at the old site. solli hahaha
No matter who…No matter where…No matter how…Hope this is the beginning of a wonderful new year. Happy New Year!
hye…glad to found your site…waaahhh…that is really impressive…
i’ll try to make one later..hiii..
muffin vs cupcake
muffin is categorized as quick bread…roughly needs 3-5 minutes preparation,
while cupcake is actually cake.. the batter is just the same….the different is only the mould used..^_^
i learnt this in my bakery class…
my lecturer is very proud to see any fusion recipe like this…he is a truly malaysian eventhough he has been in USA for 20 years…hahaha
haha thanks for the compliment. How did yours turn out? 🙂 and thanks also for the information on what makes a muffin or a cupcake!
so far so good…keep up creating and formulating…i’ll gladly follow up your update…hihi
thanks 🙂 do come back for updates