I love kaya (coconut and egg jam) and I have been experimenting with kaya muffins. I know there are quiet a number of recipes out there and I don't know which one to follow.
This is my most successful kaya muffin so far. All I needed was a good basic muffin batter and then I can fill the muffin with kaya. My attempt prior to this one was a pandan kaya muffin but the batter was not quiet right. It was a bit dry and chewy perhaps because I did not add enough yogurt and oil. Or I could have over mixed the batter.
I have since doubled the amount of yogurt and oil and added another egg. The result was very satisfactory as the muffin was moist and fluffy. I was very pleased and I would like to share the recipe here.
I have not tried making kaya and one day I will. But for now, I use Gardenia's Auntie Rosie's kaya. I have tried other brands but this is my favorite.
Knowing how well kaya goes with butter, as in kaya butter toast, I added a bit of butter to the kaya filling. What I did was use those Ballantyne small pats of butter and cut it into 4 pieces, one piece into each muffin. Just half fill the muffin pan, add a teaspoonful of kaya, top with butter and cover with batter.
|I know they look frightfully green.|
Then it's off to the oven to bake at 160C for 22 minutes. I always check my muffins or cupcakes at the 20 minute mark to avoid overbaking. I used to have panic attacks back in those early days as I had trouble judging when a muffin is perfectly done. The skewer test sometimes fail. But now I know for sure 22 minutes is my magic number.
I didn't use liners this time because I find that sometimes muffins do look nice "naked". You can see the nicely browned batter and there's no hassle peeling off the liner and looking for a bin. This was from a much earlier batch which looks rather frightful but tasted quite OK :
After filling all my 12 muffins, there was still some kaya left and seeing that I had nothing better to do on a Saturday morning, I decided to use the excess kaya to pipe over the baked muffins.
I was very happy having achieved my ideal kaya muffin. Next time I want to do an improved pandan version.
Recipe source : Phong Hong
- 230 grams self-raising flour
- 1/2 cup sugar
- 2 large eggs, lightly beaten
- 1/2 cup extra virgin coconut oil (for the nice coconut aroma)
- 2 tubs plain yogurt (270ml)
For filling :
- 12 teaspoons kaya (cold so that it is firm and easier to handle)
- 12 small pieces butter (cold from the fridge)
Extra kaya to pipe on muffins (optional)
1. Preheat oven to 160C.
2. Lightly grease muffin pan and set aside. (Or you can use muffin liners)
3. In a mixing bowl add flour and sugar. Mix well.
4. In another mixing bowl, add yogurt, coconut oil and eggs. Whisk to mix well.
5. Pour the wet ingredients into the flour and sugar mixture.
6. Using a spatula, gently mix the batter until just combined.
7. half fill all the muffin holes.
8. Add a teaspoon of kaya into the middle of the batter and top with butter.
9. Fill up the muffin holes with the remaining batter to cover kaya and butter.
10. Bake for 22-25 minutes or until a skewer inserted into the centre of the muffin comes out clean.
11. Let the muffins cool for about 10 minutes before removing from the pan.
12. You can pipe some kaya on top of the muffins if you like.
Note : Can add pandan extract and green coloring to the batter for pandan version.
Hi Phong Hong, your kaya muffin look so luscious. Love the moist texture and the filling butter mixed with kaya sure got extra kick. :))ReplyDelete
Make mine with extra kaya, please. :))
Have a nice day.
Amelia, sure I will put more kaya and butter for you!Delete
Looks so soft and shiny...ReplyDelete
Thanks, Sapana! It was pretty good and I was happy with the outcome :)Delete
Ohh kaya muffin. Special flavor. Very nice. It's supper time I have one cup of milo in hand now, care to share a muffin with me?ReplyDelete
Li Shuan, of course I will share a muffin or two with you! Make me a nice glass of iced coffee :)Delete
Muffins look soft and moist. Biting into the kaya filling will be a nice surprise for kaya lovers. Occasionally i add kaya into my favorite coffee muffins too :)ReplyDelete
Oh ya, I did see your coffee kaya muffins when I was searching for kaya muffin recipes. I got all confused with the many good recipes out there and decided to venture out on my own own concoction :)Delete
I like your kaya muffin, really much much kaya. ha...ha... i just eat a kaya bun.ReplyDelete
xing hui, I also love kaya buns! Always buy whenever I see it at the bakery.Delete
Ayoi-yoi phong Hong your muffin looks so sedap I only wish I can put my hand right into the computer and grab the muffinsReplyDelete
EE, next time I bake for you :)Delete
nak sebiji kaya mapinnn tu...looks so sweetsss..:)) i like!ReplyDelete
Cik Wan, jemputlah....sebijik tak cukup. Kena ngap at least 2 baru puas hati hee..hee...Delete
Hi Phong Hong, very yummy muffins with kaya. I always wanted to prepare my own kaya but didn't get to do it. Store bought boleh-lah, hehehe!ReplyDelete
Kimmy, I wanted to make kaya for a long time but somehow did not do it because I understand that have to stand at the stove and stir it the whole time. Too lazy lah, but maybe one day I will do it.Delete
Thanks. Gonna bookmark this. Maybe can mk this for j's kiddie year end party. Just wondering if I dont hv coconut oil, can I use others oil?ReplyDelete
Yah, can use other flavourless vegetable oil. Can add pandan flavour if you like.Delete
Wow, this is local style muffin!!!! Looks wonderful!!!! One for me please :)ReplyDelete
Esther, I give you two!Delete
A very unusual muffin! Love how you turned kaya into a western type of bake.ReplyDelete
Mich, I thought it would be nice to have a kaya muffin. There are lots of recipes out there and it got me all confused which to try. So I decided to do my own style hah! hah!Delete
The pat of butter is GENIUS. This is like dream come true- kaya toast in a muffin!!ReplyDelete
Thanks, Shu Han! I loved the muffin a lot.Delete
mmmm..can imagine this must be so kaya-licious! adding that piece of butter in must be so luscious!ReplyDelete
Lena, the butter made it yummier!Delete
I would think the kaya inside would suffice for me. Very nice already.ReplyDelete
Agreed, I had too much time on my hands and didn't want to waste the extra kaya. Good excuse actually because I love kaya hee..hee..Delete
very creative lar, kaya muffin, never eaten before, but I can imagine this is yummy!ReplyDelete
Sonia, I love kaya that's why have to think of a way to eat with muffins hee..hee...Delete
Phong Hong, I laughed to myself about your 'naked' muffin~ so cute! Every time I come to your blog, I leave craving your most amazing creations, and this time your kaya muffins. Love the recipe and unfortunately we cannot find this awesome jam in our grocery supermarket...will have to check out the Asian market. Love the moistness and delicate flavor of your muffins. Great recipe creation!ReplyDelete
Also checked your previous post, the green curry sauce looks so good. You have the most authentic and mouthwatering recipes that always inspires us all! xo
Elisabeth, I am so humbled by your kind words! You always say the sweetest things my friend, thank you!Delete
I tried your recipe but it turned out a bit hard and the butter in the middle seems to drizzle out. Is that how it's supposed to be? I am a newbie in baking. Please helpReplyDelete
Hi there! OK, the muffin was hard most likely due to over mixing. I know it is difficult to fold the wet and dry batter when you are just starting out. How I do it is to mix gently and when I don't see anymore flour (just a bit is OK) I stop. The butter may drizzle out a bit. Make sure you don't put too much and try to center it and cover with the batter. Try again, it took me many, many attempts to get my muffins or cakes right. And mind you, some ended up in the rubbish bin :)Delete