Easy Muffin Cake Recipe

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The key to making muffin cakes is not to mix various materials until they are completely uniform, as long as they are mixed and absorbed into a batter, so thicker particles can be seen in the batter, which is a traditional American method.

Easy Muffin Cake Recipe
Level: Intermediate
Yield: 4 servings


Whole Egg liquid 217g
Powdered sugar 162g
Salt 3g
Butter 149g
Milk 41g
Low powder 270g
baking powder 8g


  • Melt the butter in warm water and set aside.

  • Add powdered sugar and salt to the whole egg.

  • Disperse at low speed until no sugar powder particles can be seen.

  • Add the melted butter and beat until the egg oil melts.

  • Add milk and beat until combined.

  • Sift, add low flour and baking powder, and stir with a scraper until there is no particle cake paste.

  • Put the cake paste into a paper cup about 70% full.

  • Fire up and down, 160 ℃, bake on the bottom shelf for 30min.

  • About 15 minutes, the cake paste expands to flush with the mouth of the paper cup.

  • After about 20 minutes, the cake swells higher than the mouth of the paper cup and cracks appear.

  • About 25 minutes, a large number of cracks appeared in the cake, and the immature cake paste swelled up.

  • About 30 minutes, the cake shows the form of volcanic eruption, and the color is golden.

  • Come out and see the effect!

Nutrition Facts

Per Serving ( 113 g ) :
calories424 calories
carbohydrate60 g
cholesterol34 mg
fat18 g
fiber1.2 g
protein5.1 g
saturatedFat3.2 g
sodium380 mg
sugar36 g
transFat0.2 g


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