Red Bean Muffins
Tender, fluffy muffins dotted with sweet red beans for a delightful twist on a classic bake. Perfect for breakfast or afternoon tea.
Story
These muffins combine the subtle sweetness of red beans with a buttery, soft crumb. The beans add texture and a hint of natural sweetness without overpowering the classic muffin flavor.
Ingredients
unsalted butter, softened
115g (½ cup)
granulated sugar
150g (¾ cup)
large eggs
2
milk
180ml (¾ cup)
lemon juice
1 teaspoon
vanilla extract
1 teaspoon
all-purpose flour
250g (2 cups)
baking powder
2 teaspoons
salt
½ teaspoon
sweetened red beans (canned or cooked)
150g (1 cup)
Instructions
1
Prep the dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Sift the mixture to ensure there are no lumps. Set aside.
2
Cream butter and sugar
In a separate large bowl, beat the softened butter with an electric mixer until it becomes light and fluffy, about 2-3 minutes. Gradually add the sugar and continue beating until the mixture is pale and airy.
3
Add eggs and wet ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the milk, lemon juice, and vanilla extract until combined.
4
Combine wet and dry mixtures
Gently fold the dry ingredients into the wet mixture in three additions, stirring just until combined. Be careful not to overmix—some small lumps are fine.
5
Fold in red beans
Gently fold the sweetened red beans into the batter until evenly distributed.
6
Bake
Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the cups, filling each about ¾ full. Bake for 22-25 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
