Christmas Morning Muffins is a soft mild cakes made with whole wheat flour, butter, eggs and sugar with crumble topping. It has a nice golden colour on the top with a mild icing. It has warm spice flavour from cinnamon and nutmeg. It is little different from usual muffins because of the crumble topping.

These are perfect celebration treats for Christmas and holiday season. You can gift these to friends and family during the festive times. These muffins stay soft and fresh for several days. Serve it warm with tea or coffee for simple morning treat.

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About Christmas Morning Muffins

Christmas Morning Muffins is made using whole wheat flour, butter, eggs and sugar. Cinnamon and nutmeg gives it that warm, festive flavour. The addition of yogurt and milk makes the batter soft and tender. I usually make them with mild sweetness so that they not too heavy.

The texture comes out really soft inside with a slight crumb on top. The crumble topping adds a little crunch. The vanilla glaze drizzle over gives sweetness and shine. Everything works together to make it taste like Christmas.

You can use tutti frutti or cranberries for the topping. Both give nice colour and little bursts of flavour. You can skip the glaze if you prefer less sweet. You can also add dried cranberries to the batter itself if you like. Everyone enjoy them warm with tea or coffee. They stay soft for days and tastes just as good later on.

I make this for my kids as they love the combination of soft muffin with crumbly top. I feel happy when they ask for more because I know it tastes homemade and real.

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Christmas Morning Muffins Ingredients

• Whole wheat flour - I used whole wheat flour for the main batter which gives wholesome taste. You can use all-purpose flour if you prefer.
• Baking powder - Added to help the muffins rise and come out light and fluffy.
• Cinnamon powder - I added cinnamon for warm spice flavour which is perfect for Christmas.
• Nutmeg powder - Used for nice warm aroma and flavour to the muffins.
• Salt - Added to balance the sweetness in the muffins.
• Sugar - It gives sweetness to the muffin for the batter and also in the crumble topping.
• Egg - Added this to bind all the ingredients and gives the muffin structure.
• Yogurt - I used yogurt to keep the muffins moist and tender inside.
• Milk - Added to adjust the batter consistency and make it pourable.
• Butter - I used butter for flavour and richness in the batter and crumble topping.
• Vanilla essence - I added this for nice aroma which pair well with spices.
• Tutti frutti - Added for colour and little tartness in the crumble topping.
• Powdered sugar - Used for making the glaze which is drizzled over cooled muffins.

How to make Christmas Morning Muffins Recipe Step by Step

1.To a mixing bowl - add wheat flour, baking powder along with cinnamon powder, nutmeg powder and salt.

2.Mix well using a whisk.In another mixing bowl add butter and sugar.

3.Whisk it then add an egg.

4.Whisk well until creamy. Add curd and milk.

5.Whisk well. Then add vanilla essence.

6.Add flour mixture and mix it, Set aside.

7.To prepare the crumble topping : Add all the ingredients listed under 'for crumble topping', mix it and set aside.Now scoop out the batter.

8.Line muffin liners to a muffin tray and transfer scooped out batter to it.Add some crumble topping to each muffin, sprinkle some tutti frutti to it. Bake in preheated oven at 200 deg C for 18-20 minutes or until the top turns golden. Let the muffins cool down completely.

9.To prepare glaze : Add powdered sugar, nutmeg powder, vanilla essence and milk.

10.Mix well to a creamy glaze consistency. Once the muffins are completely cool, drizzle the glaze over the muffins.

Enjoy!

Expert Tips

• Mix dry - I mix all the dry ingredients like flour, baking powder and spices together first. This helps distribute them evenly.
• Cream butter - I cream butter and sugar well before adding egg. This makes the batter light and fluffy.
• Don't over mix - I mix the wet and dry ingredients just until combined. Over mixing makes the muffins tough and dense.
• Right consistency - The batter should be thick but pourable. If too thick add little more milk.
• Crumble texture - I rub the butter well with flour and sugar for the crumble topping. This gives nice sandy texture.
• Fill properly - I fill the muffin liners halfway with batter then add crumble topping. This helps them rise evenly.
• Cool completely - I let the muffins cool completely before adding glaze. Hot muffins will melt the glaze.

Serving and Storage

Serve this warm or at room temperature. You can have it for special occasions, evening tea, after-school snack, or even small birthday party. I like to serve it plain or with some milk. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1. Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft.

2. Can I skip yogurt?

Yes you can but it add moistness to the muffins

3. Can I make this without tutti frutti?

Yes, plain wheat muffins also taste nice. Or add nuts instead.

4. Why my muffins didn't puff up?

Check your baking soda and powder, it should be fresh. Also don't over mix the batter.

5. How to store these muffins?

Keep them in airtight box after cooled fully. Use within 2 days for best softness.

If you have any more questions about this Christmas Morning Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Christmas Morning Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Christmas Morning Muffins Recipe appeared first on Sharmis Passions.

Kul Kul is a flaky and crunchy sweet made by impressing fork on a dough blend with flour, butter and sugar and frying it. Kul Kul is a Goan delicacy made commonly for Christmas and a must try at home for the joy of cooking & tasting. 

This Kul Kul is a Christmas delicacy that I make every year. It tastes with mild sweetness and little coconut flavour. It is not too heavy and stays crispy even after a few days. Everyone love these at home. You can make it by pressing a fork into soft dough then frying it until it golden and crispy.

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About Kul Kul

Kul Kul is made using wheat flour, butter, sugar and coconut milk. The coconut milk gives it authentic flavour. Butter adds richness and helps dough come together soft.

The texture comes out really crispy on the outside and light inside. When fresh from frying it is soft to touch but after cooling it becomes crunchy and flaky. The fork design looks beautiful and adds little crunch in texture.

You can dust these with powdered sugar after frying if you like extra sweetness. Some people use regular milk instead of coconut milk but coconut milk tastes better. You can also skip any essence and keep it simple.

I usually make kul kul during Christmas season. My family loves the crispy texture and mild flavour. Last year itself I had got this recipe from my friend but somehow it got missed so this year made up my mind to shoot it along with a video and yes I did it.

When searching and reading about kul kuls came to know that it is a popular sweet made by Goan catholics during Christmas season.Traditionally this kul kul recipe is made using maida(white flour) but I have replaced it with wheat flour and trust me you will have no complaints, it tastes soo crunchy and yummy.

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Kul Kul Video

Kul Kul Ingredients

• Wheat flour - I use wheat flour for the base. It gives slightly nutty flavour and keeps it crispy when fried.
• Powdered sugar - I add powdered sugar for mild sweetness. It dissolves into dough easily and distributes well.
• Butter - I use butter at room temperature. It helps dough come together and add richness to kul kul.
• Coconut milk - I use fresh coconut milk for authentic flavour. It is very important for Goan taste. You can use regular milk but coconut milk is better.
• Salt - I add salt to balance the sweetness. Even small amount helps flavour balance

How to make Kul Kul Recipe Step by Step

1.To a mixing bowl add flour,powdered sugar,salt and butter.Rub butter with flour and crumble it well. Then add coconut milk little by little.

2.Gather and add coconut milk.If even after adding ⅓ cup coconut milk if its little crumbly then add extra 1 or 2 tablespoon not more than that.For me ⅓ cup was fine.Knead to form a soft dough. Keep covered for 15 minutes.

3.Pinch a small portion and roll it. Repeat to finish dough and keep it in a plate.

4.Now take a fork, grease with butter. Take a ball place it on the fork, gently flatten it then roll as shown below.

5.You can see the fork design on it, how cute is that?! Likewise repeat to finish all the rolled balls.Heat oil in a pan - drop them one by one gently. After few seconds flip over. Fry in batches do not overcrowd.

6.Fry until golden brown. Remove and drain in tissue paper. When hot it will be soft to touch after cooling down it will become crispy.

After frying you can even toss it in powdered sugar if you prefer a more sweeter version. Cool down then store in an airtight container.

Expert Tips

• Room temperature butter - I always use butter that is soft and is at room temperature. It blends easily into flour without making the dough tough.
• Kneading - I knead dough until it is soft and smooth. If it is too crumbly add milk little by little. Don't add too much or it will become sticky.
• Fork design - I grease the fork with butter before each piece. This helps dough from not sticking to fork and design comes out clear.
• Flattening - I place dough ball on fork and flatten it gently with my hand. Then I roll it to get the fork mark all over.
• Oil temperature - I fry in hot oil but not smoking hot. If oil is too hot kul kul browns too fast outside and stays raw inside.
• Batch frying - I fry one or two at a time. Don't overcrowd the pan or they will not fry evenly.
• Cooling - I drain on tissue paper right after frying. This removes excess oil and help them become crispy as they cool.

Serving and Storage

Serve kul kul warm or at room temperature. They tastes best when fresh but also good next day. You can store these in airtight container at room temperature, stays good for 1 week. 

FAQS

1. Can I use maida?

Yes you can use maida flour instead of wheat flour as it has delicate texture but wheat flour work just as well.

2. Do I have to use coconut milk?

You can use regular milk but coconut milk give authentic flavour. Regular milk work fine if that what you have.

3. How long do these stay crispy?

They stay crispy for one week in airtight container. After that they start to lose crispness but still taste good.

4. Can I add essence?

You can add vanilla or coconut essence but plain kul kul taste nice too without any essence.

5. Why is my kul kul greasy?

Oil might be too cool when frying. Make sure oil is hot enough before dropping them in.

If you have any more questions about this Kul Kul Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Kul Kul Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Kul Kul Recipe | Kal Kal Recipe appeared first on Sharmis Passions.

Christmas dinner is one of those meals worth putting some real effort into, and the Traeger makes that a lot easier than it sounds. Whether you’re going all out with a prime rib or keeping it relaxed with a glazed spiral ham, there’s something satisfying about cooking the Christmas main low and slow. This round-up […]

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