Simple, homemade muffins loaded with chocolate chips, which are quick to whip up for afternoon…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
Easy one-bowl-mix pandan kaya muffins, topped with rich kaya and dessicated coconut. Made with slightly reduced sugar, an easy treat for breakfast or tea break!
These pandan kaya muffins are full of pandan and coconut aroma! Best of all – you need to just mix all of the ingredients in a bowl, with a whisk!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
How Do These Pandan Kaya Muffins Taste Like?
These pandan kaya muffins are made using oil – you can use any type of neutral tasting oil or coconut oil – so you’ll find these muffins tasting better the day after.
If you like soft and light muffins with some bite to it, you would probably like these muffins!
This pandan kaya muffin recipe uses a little more eggs than usual. The baking powder gives the muffins quite a bit of lift there, for a fluffy texture. As this recipe uses slightly more baking powder, you can try to get aluminum-free baking powder so there’s no weird taste, and is probably “healthier”.
>> MORE MUFFIN RECIPES
What Ingredients Do I Need?
- Eggs – As mentioned above, the recipe uses more eggs than normal muffin recipes. You can use medium sized eggs, about 55g – 60g each (with shell).
- Milk – I am using pandan powder, for the pandan milk mixture (I bought from Redmart but it’s now out of stock). You can also blend pandan leaves together with milk and strain it. If you cannot find both of these, you can also just whole milk for vanilla flavored muffins.
- Oil – I am using rice bran oil. You can use any neutral tasting oil, or coconut oil for a fuller coconut aroma.
- Baking Powder – Baking powder is important to give the muffins a fluffy texture. If you can, do try to get aluminum-free baking powder.
- Top Flour – You can use either top flour or cake flour.
- Kaya – I topped the muffins with our favourite local custard jam – KAYA! It gives the muffins some texture and richness. Don’t skip it if you’re a kaya lover! Both Hainanese or pandan kaya would work. If you’re living overseas, try to see if your nearest Asian grocery store carries it 🙂
Are These Pandan Kaya Muffins Easy To Make?
Yes! This recipe uses a very simple mixing method: you just need to mix the wet ingredients in one bowl, and sift in the dry ingredients in another. Then add the wet ingredients to the dry ingredients – VOILA! – the batter is done!
Just note that the batter is fairly liquid, so be sure to mix till it is fairly smooth, without too much lumps.