A dozen mini muffins made with Greek yogurt, vanilla bean paste and champagne.
Happy New Year!
Ah, 2017, you were… interesting. Let’s leave it at that.
For me personally, 2017 was extremely stressful, but it actually wasn’t a bad year. After three years of studying, I finished my law degree (yay!) and will be starting a new job in February. Also, I now have an adorable nephew who seems to enjoy eating pumpkin as much as I do.
Unfortunately, I haven’t had much time to work on this little blog this year, hence the sporadic posts. But, somehow, it’s still here and turned four-years-old (what!?) earlier this month.
So, without further ado, let’s celebrate the new year with champagne muffins!
This recipe makes a dozen mini muffins flavored with vanilla bean paste and champagne. Can you taste the champagne? Well, I certainly can (but keep in mind that I rarely drink alcohol, so the flavor might seem stronger to me).
At the risk of offending the French, you don’t need to use real champagne – sparkling wine is fine. And if you’d prefer a non-alcoholic version, try replacing the champagne with fruit juice or milk.
You could even replace the champagne with kombucha if you’re looking for something more, uh, ‘hipster’. Or, of course, if you just like the taste of kombucha.
While muffins don’t really need decorations, these look a little plain without toppings. I made a simple sugar glaze by whisking together sifted confectioner’s sugar (icing sugar) and a tiny bit of champagne (lemon or orange juice would be a good substitute). Then, as you can see, I topped each one with a raspberry.
Alternatively, you could top each muffin with a dollop of cream cheese frosting and a berry. Or drizzle over some melted white chocolate (it’s hard to go wrong with chocolate).
Well, I hope you have a wonderful 2018! Happy New Year!
- ¾ cup (100g) all purpose flour
- 2 teaspoons cornstarch (cornflour)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¼ cup (50g) brown sugar, packed
- ¼ cup (60g) Greek-style yogurt
- 1 tablespoon (15mL) canola oil
- 1 teaspoon vanilla bean paste
- ¼ cup (60mL) champagne
- Preheat the oven to 350°F (180°C). Grease a 12-hole mini muffin pan with cooking oil spray.
- In a bowl, sift together the flour, cornstarch, baking powder and baking soda. Add the salt, and stir to combine.
- In another medium-sized or large bowl, whisk the egg with a fork. Whisk in the brown sugar, yogurt, canola oil and vanilla bean paste. Add the champagne, and whisk until well combined.
- Add the dry ingredients (the flour mixture) into the wet ingredients (the champagne mixture). Mix until just combined.
- Transfer the batter to the prepared muffin pan, filling each hole to the top.
- Bake for 10 – 14 minutes, or until the tops are dry and a skewer comes out clean (or with a few crumbs). Let the muffins cool in the pan for 5 minutes before transferring to a cooking rack.
- Allow the muffins to cool completely before decorating. Store the muffins in an airtight container.