Spiced Almond Muffins
- Total Time: 35 mins
- Yield: 6-8 1x
Description
A bevy of aromatic spices flavor these fluffy muffins that can be filled with any dried fruit or nut of your choice.
Ingredients
- 5 tbsp (75 ml) condensed milk
- 4 tbsp (60 g) butter, softened/room temp
- 1 1/4 cup (150 g) maida (plain flour)
- 10 tbsp milk (1/2 cup plus 2 tbsp)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp roasted and chopped almonds
- 1 tbsp raisins
- 1/4 tsp dry ginger powder
- 1/4 tsp clove powder
- 1/4 tsp grated nutmeg
- 1/4 tsp cinnamon powder
Instructions
- Do your mis en place – measure and keep ready all the ingredients. Line or grease cupcake moulds.
- Preheat oven at 200 degree C for 10 mins.
- In a mixing bowl beat condensed milk and softened butter with a spoon.
- Add all the spice powders and mix again.
- Add the remaining ingredients and mix again.
- Pour the batter into prepared cupcake moulds.
- Bake in preheated oven at 200 degree C for 20 mins or till done.
Notes
- The top turns light golden and toothpick inserted into the center comes out clean when the cupcakes are baked and ready.
- You may top the cooled cupcakes with chocolate icing and then sprinkle roasted,chopped almonds.
- You may even sprinkle the chopped almonds over batter after pouring into moulds and then bake.
- Can even sprinkle demerara sugar over batter in moulds and then bake.
- Can add hazelnuts in place of almonds and raisins.
- You may seive the dry ingredients – flour, BP and BS together and then add to the mixing bowl.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 muffin
- Calories: 160
If You Liked This Recipe, You’ll Love These
- Apple Streusel Muffins
- Almond Poppyseed Muffins
- Soft Almond Butter Coffee Cake Muffins
- Blackberry Rosemary Corn Muffins
Frequently Asked Questions
What is maida and can I substitute regular all-purpose flour?
Maida is a refined white wheat flour commonly used in Indian baking — the recipe calls for 1 1/4 cup (150 g). It is essentially equivalent to plain flour or all-purpose flour, so either can be used as a direct substitute.
What mix-ins can I vary in these muffins?
The notes list several variations: substitute hazelnuts for the 2 tbsp of almonds and 1 tbsp of raisins; sprinkle roasted chopped almonds or demerara sugar over the batter just before baking; or top cooled muffins with chocolate icing and then scatter almonds on top.
How do I know when the muffins are done at 200°C?
The notes say the tops turn light golden and a toothpick inserted into the center comes out clean after 20 minutes at 200°C — those are the two doneness indicators for these muffins. 
