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Easy one-bowl-mix pandan kaya muffins, topped with rich kaya and dessicated coconut. An easy treat for breakfast or tea break!

Pandan is undeniably one of our favorite flavors in Asia.

These pandan kaya muffins are full of pandan and coconut aroma. There is no complicated step required for these muffins. All you need to do is to just mix all of the ingredients in a bowl, with a whisk!

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How Is The Texture of These Pandan Kaya Muffins Like?

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 use aluminum-free baking powder so there’s no weird aftertaste, and is probably “healthier” too.

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What Ingredients Do I Need?

Eggs – Use medium or large sized eggs, about 55g – 60g each at room temperature.
Milk – I am using pandan powder for the pandan milk (I previously bought from Redmart but it’s now out of stock). You can also blend pandan leaves together with milk and strain it to get pandan milk. If you cannot find both of these, you can also use 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 these muffins a fluffy texture. Do not skip the baking powder.
Top Flour – You can use either top flour or cake flour for this recipe.
Kaya – I topped the muffins with our favourite local custard jam – KAYA! It gives the muffins some texture and richness. Don’t skip this if you’re a kaya lover! Both Hainanese or pandan kaya would work. If you’re living overseas, check 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, sift in the dry ingredients into another. Then combine the wet ingredients to the dry – VOILA – the batter is done.

Do note that this batter is fairly liquid and thin, so be sure to mix till it is as smooth as possible, without too much lumps.

Pandan Kaya Muffins

★★★★★

5 from 2 reviews

Author: Cherie L.
Total Time: 45 minutes
Yield: 12 Regular Muffins 1x

Print Recipe

Description

Simple one-bowl mix pandan flavored muffins, topped with luscious kaya and dessicated coconut.

Ingredients

Units Scale

4 Eggs (55g-60g, Room Temp)
160 g Caster Sugar
100 g Oil (Vegetable or Coconut Oil)
80 g Pandan Milk
3/4 tsp Vanilla Extract
200 g Top or Cake Flour
2 & 1/2 tsp Baking Powder
2–3 tsp Kaya (As Preferred, Optional)
Dessicated Coconut (For Sprinkling)

Instructions

Preheat oven to 170C. Line cupcake or muffin pan with 12 liners.
Whisk eggs in mixing bowl briefly. Add sugar and whisk well.
Add in oil and mix well to a thicker mixture.
Whisk in pandan milk and vanilla. Mix well.
Sift in flour and baking powder in 2 batches. Whisk till no visible trace of white flour left, and the batter should be fairly smooth.
Pour batter into measuring jug. Distribute batter evenly in the cupcake pan, filling about 90% full.
Place kaya into piping or ziplock bag. Snip off one corner and pipe onto surface of muffin batter. Sprinkle with dessicated coconut.
Bake in preheated oven at 170C for 25-27 mins, or until a skewer inserted in the middle of muffin comes out clean or with fairly dry crumbs.
Let cool completely on wire rack before storing.

Equipment

Vesta Whisk 28CM

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Stainless Steel Mixing Bowl

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Notes

You can use 1.5 tsp pandan powder + 80g milk, or blend 20g pandan leaves with 85g milk and strain. In both cases, measure out 80g milk mixture. Pandan paste or emulco can also be used. Otherwise you can use just whole milk for vanilla flavor.

2. Homemade or store bought kaya can be used. You may also reduce sugar in this recipe slightly to 150g if you are topping with kaya.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Mixing

Keywords: Pandan Kaya Muffins

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Baking Basics: Pandan Kaya Muffins (Mixing Method)