• 300 g flour
  • 1 packet baking powder, ~15 g
  • 175 g brown sugar
  • 2 T koekkruiden
  • 75 g butter
  • 5 T stroop
  • 1 egg
  • 200 ml milk

Preheat oven to 175 C. Line a muffin form with flour or muffin liners. In a large bowl mix the flower, baking powder, sugar, spices, and a pinch of salt. Melt the butter and stroop in the microwave for ~20 seconds. Mix the butter mixture with the egg and milk. Pour the liquid into the flour and mix with a fork; lumps are OK. Pour into the muffin forms. Cook in the middle of the oven ca. 20-25 min. until brown and a toothpick comes out clean. Let cool 5 minutes before removing.

Credits: Aller Hande

2015-04-03: A rainy holiday required muffins. We used molasses instead of stroop, and a mix of cinnamon, ginger, and cloves for the spices.


Raspberry Caramel Muffins

  • 1 C sugar
  • 1/2 t salt
  • 115 g unsalted butter
  • 2 eggs
  • 2 t baking powder
  • 2 C flour
  • 1/2 C milk
  • 300 g frozen raspberries
  • caramel sauce (optional)

Preheat oven to 180C. Cream together butter, sugar, and salt. Add eggs one at a time, beating well after each. Add baking powder, stirring in well. Mix in 1 C flour, milk, 1 C four, mixing thoroughly after each. Mash part of the raspberries if desired, and mix in.

Divide batter into 12 lined muffin cups. Drizzle a bit of caramel over each, if desired.

Bake for 30 min.

Credits: Adapted from here.

2013-11-03: I have a muffin tin I’ve never used, way more caramel sauce than we’ll get through this fall, and a three day weekend. Perfect for experimenting with muffin recipes. The original recipe called for 1 t vanilla, but since I was adding the caramel, and the caramel is already pretty strongly vanilla, I opted to omit it. As I was dividing up the batter, I was sure I could’ve easily filled 18, but went ahead and fit it all into 12, and they came out just fine.


2013-12-22: Joel commented the above ones were too moist for his taste. I also know he likes cranberries, so I picked up some dried cranberries to make another batch. I did so today — minus the caramel — and, naturally, they turned out much drier (a bit too in my opinion, but not his). They’d be better with real cranberries, so as more tart.


  • 150 g self-rising flour
  • 2 T sugar
  • 25 g butter
  • 75 ml buttermilk
  • 1 egg, beaten
  • 1 T poppy seeds
  • strawberry jam
  • mascarpone

Preheat oven to 225C. Mix the flour and sugar with a pinch of salt. Rub the butter into the flour with fingertips until crumbly. Add the buttermilk and half the egg (the remaining half is not used). Add the poppy seeds and knead until smooth, adding more flour if dough is too sticky. Flatten dough on floured surface until 2cm thick. Cut out 6 circles. Line a baking tray with baking paper, and place scones on top, brushing with a bit of buttermilk. Bake in the center of the oven 15-20 minutes until lightly browned. Serve warm or cold with jam and mascarpone.

Credits: Aller Hande, my translation.

30-05-2013: Picked this recipe today because it was a holiday (which means (a) all the stores are closed and (b) by midday I’m bored out of my mind dealing with a toddler), and I had all the ingredients for it. Quick and tasty — though I would probably go with 1-1 1/2 T sugar instead of 2 T next time. In my oven at ~220C, they baked in 8 min. (I flattened it out somewhat more than 2cm, I think.)

Blueberry Muffins

  • 2 C Bisquick
  • 2/3 C milk
  • 1/3 C sugar
  • 2 T vegetable oil
  • 1 egg
  • 3/4 C fresh or frozen (thawed and drained) blueberries

Heat oven to 400F. Place baking liner in 12 regular-sized muffin cups, or grease bottoms only. Stir all ingredients except blueberries until just moistened. Gently stir in blueberries. Divide batter evenly among all cups. Bake 13-18 minutes until golden brown.

Credits: Betty Crocker