Peranakan Poppyseed Muffins

Ingredients

In this adaptation, the traditional American poppyseed muffins are transformed into a Peranakan delight by incorporating the flavors of pandan and coconut. These ingredients are commonly used in Peranakan cuisine and add a unique twist to the classic recipe. The addition of pandan gives the muffins a vibrant green color and a fragrant aroma, while the coconut adds a subtle sweetness and richness to the overall flavor profile. We alse have the original recipe for Poppyseed Muffins, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 tablespoon poppyseeds 1 tablespoon poppyseeds
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon pandan extract 1 teaspoon pandan extract
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 240 kcal / 1004 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 18g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, pandan extract, and vanilla extract.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. 5.
   Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. 6.
   Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. 7.
   Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Pandan extract — If you can't find pandan extract, you can substitute it with pandan essence or pandan paste. Adjust the quantity according to the strength of the extract you are using.
• Coconut milk — Use full-fat coconut milk for a richer flavor and texture. Shake the can well before measuring.

Tips & Tricks

• For an extra burst of flavor, you can add a tablespoon of grated coconut to the batter.
• If you prefer a sweeter muffin, you can sprinkle some coconut sugar on top before baking.
• These muffins taste best when served warm, so reheat them in the oven for a few minutes before serving.
• To make mini muffins, reduce the baking time to 12-15 minutes.
• Store the muffins in an airtight container at room temperature for up to 3 days.

Serving advice

Serve these Peranakan Poppyseed Muffins as a delightful breakfast or brunch treat. They are also perfect for afternoon tea or as a sweet snack.

Presentation advice

To enhance the presentation, you can sprinkle some toasted coconut flakes on top of the muffins before baking. Serve them on a platter lined with pandan leaves for an authentic Peranakan touch.