Thursday, July 5, 2012

Making Kaya Muffins

I consider baking muffins as a very tricky business. After so many trials, I still feel that I have not had the hang of it. By right, whipping the muffin batter should be relatively easier than making any other cake batter but somehow, I still had not done that quite right. To me, ideal muffin final results would be those that rise tall (not flat) when baked, have slightly cracking dome shape tops, posses soft (not dry) texture in the inside and taste great when eaten.

This afternoon, I tried baking muffins again - mainly because I wanted to use up the coconut jam or kaya spread leftover that my husband bought a couple months ago and it was going to expire tomorrow. I browsed some nice looking kaya muffins' photos and recipes in the internet for few minutes earlier today and finally, went ahead with trying the one here because the photos of her kaya muffins' final results look perfect enough to me.

I slightly modified her original recipe here and there as I didn't want to produce very sweet muffins and find that muffins that are baked with the absence of butter don't taste so nice. Hence, I included some melted butter in the muffins' wet ingredients mixture.

Here's the (half) recipe that I used today to make my kaya muffins. 

My version of Kaya Muffins.

Kaya Muffins


  • 140gr Cake flour (or plain flour with a tad of baking powder), sifted
  • 80gr Castor sugar
  • 1 Large egg
  • 75ml Liquid milk
  • 40ml Melted unsalted butter
  • 40ml Corn or vegetable oil
  • 1 tsp Vanilla extract
  • Kaya spread, for filling


  1. Mix together sifted flour with sugar. Set aside.
  2. Combine egg, milk, melted butter, oil and vanilla extract in a large bowl by using wooden spoon or balloon whisk.
  3. Pour the wet mixture to the dry mixture. Stir gently until just combined, do not over-mix. It is okay to have the muffin batter with some lumps.
  4. Spoon 1/3 of the muffin batter into the prepared muffin pans/cups already lined with muffin cases. Put 1-2 tsp kaya spread in the middle of each muffin cup, then put more muffin batter to fill about 80% of the muffin cups.
  5. Bake the muffins in a preheated oven for about 25-40 minutes, depending on the size of the muffin pans/cups used.
  6. Once done, leave the muffins in the pans/cups for 5 minutes then serve warm or transfer to a wire rack and leave to cool.
** To serve the muffins warm, put the cold muffins in the microwave for about 20 seconds.

The inside of the Kaya Muffins I made today.

The above recipe makes about 3-4 large muffins. I think I put too much muffin batter in each muffin cup whilst I could have made 4 muffins from the above recipe today. Anyway, in the end, they tasted really great (buttery, fragrant, not too sweet and soft like a cake, even my Mother-in-Law agreed with me on this) especially when eaten warm - otherwise I would not dare to post the photos and recipe for public reading here. Yet, I think I didn't do so well in creating the nice muffin presentation that rises tall and has dome shape tops, like I wanted.


  1. I'm so in love with kaya! provided it's not so sweet. your muffin looks delicious!


  2. I love how your muffin looks on the inside. Also love the muffin liners!

  3. I didn't know that kaya can be used to make muffins. I too have some pandan kaya in the fridge and its about time I do the same, baked these lovely muffins just like you did.

    1. Haha, apparently we can. It's just like replacing strawberry jam with kaya spread for the muffins I guess :D

  4. I had never heard of kaya before and had to find out what it is. Your muffins look great to me :)


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