Time: 60 min.

Servings: 6-8

Difficulty: 3 out of 5

An original way to make muffins in a slow cooker

Multicooker muffins are the most delicate baked goods that will not leave anyone indifferent who tries them. Soft, juicy, aromatic muffins are perfect for tea drinking, as well as for serving during an important event. These small muffins are a great alternative to store-bought baked goods, which are sold dry and often tasteless.

You can prepare such cupcakes not only in a modern oven, but also in an oven, a slow cooker and even a double boiler. With skillful use, even such a kitchen appliance as a multicooker can be turned into a wonderful oven that will quickly and tasty prepare any dish. Muffins are no exception.

Muffins can be prepared in a multicooker in two ways: steamed or using the “Baking” mode. In the first case, the cupcakes will turn out tender, soft and very juicy. But they will not have a crispy crust. And baked goods using the program will turn out no less tasty, only a little denser. If you are going to cook muffins in a slow cooker, we advise you to try both cooking methods, as they turn out very tasty and appetizing.

Often this dish is prepared not only for tea, but also as a complete breakfast for children, as well as women who watch their diet.

Many photos of muffins show us that the dish really turns out to be unusually beautiful and appetizing, so you can safely serve it to the table without fear that no one will like it.

What can you add to recipes?

Recipes for muffins in a slow cooker are quite varied these days: they can be prepared with a wide variety of ingredients that you can think of.

The most popular fillings today are:

• chocolate
• banana
• orange
• caramel
• dried fruits (including candied fruits, raisins, etc.)
• peaches

This list can be continued for a very long time, since the muffin filling can be any product that is valued most in your family.

Advantages of the dish over other baked goods

Like many recipes, muffins differ from other sweet baked goods in their advantages, which glorify this dish over other sweets.

• Prepared muffins with fruit are endowed with a considerable amount of vitamins.
• Baked goods are low in calories if you do not add chocolate, powdered sugar, and so on.
• This dish is prepared very quickly, so it can easily be made for breakfast or during an unexpected visit of guests.
• A variety of recipes, including different products, will allow you to choose an economical, tasty and easy cooking method.
• Since the baked goods are cooked in a slow cooker, you don't have to worry about the muffins burning or sticking in the pan.

Many photos of the finished dish show us that the muffins turn out to be extremely tasty and healthy. Therefore, try making such pastries yourself, and you will be pleasantly surprised by the results.

Cooking method

Wonderful and tender recipes for small muffins are prepared quite simply and quickly. The main thing is to follow the order of preparation - then everything will work out.

Ingredients:

Step 1

Melt the butter on the stove. In a bowl, mix eggs with sugar. Then grind the mixture with melted butter to a uniform consistency.

Step 2

Next, pour kefir into the mixture and mix everything again.

Step 3

After this, add cocoa, vanilla, baking powder and flour to the bowl.

Mix the dough. It is important to do this carefully so that the muffins rise while baking. As a result, the dough should be elastic.

Step 4

Now you need to put the dough into baking dishes and place them in the slow cooker. Then turn on the “Baking” mode for 40 minutes and wait until the dessert is prepared.

That's all - wonderful and delicious pastries are ready. All you have to do is melt the chocolate and pour it over the cupcakes. The dish turns out very beautiful and incredibly tasty, thanks to the chocolate. Photos of chocolate muffins can confirm this.

Watch another version of this dish in the video below:

Ingredients:

• 2 eggs
• 150 ml milk
• 1 cup flour
• 1.5 tbsp. cocoa powder
• 0.5 tsp slaked soda
• 3/4 cup sugar

Many housewives love and know how to bake a variety of cupcakes, and almost no one can be surprised by these baked goods. However, few people have tried steaming muffins in a slow cooker. Their taste is a little unusual. They are fluffy, light, slightly moist inside.

Thanks to the simple technique of laying out alternately black and light dough, as in this recipe, the cross-sectional appearance of the muffins is simply fantastic. The dough is kneaded very simply from available products. It is similar to a biscuit, made without adding butter or margarine, which significantly reduces the calorie content of baked goods, but this does not affect the taste in any way. Children can be involved in the process of filling the molds with two types of dough. If you are short on time, you can prepare only chocolate or only light ones according to this recipe.

These two-color cupcakes are prepared in the VES Electric SK A-12 multicooker in the “steam” mode. The taste and appearance of the portioned cupcakes is so chic, and the recipe is so simple that I confidently recommend it to all readers of the site. From these ingredients I got 12 small cupcakes.

Cooking method

1. 
   Prepare the necessary products.
2. 
   Break the eggs into a bowl, add sugar (you can take a little more or less, depending on your taste).
3. 
   Beat with a mixer into a fluffy thick foam. This process will take quite a long time, at least 5-6 minutes, so it will be difficult to achieve the desired consistency with a whisk.
4. 
   Pour in the milk little by little, gently stirring the dough.
5. 
   Add slaked soda or baking powder. Add flour (be sure to sift). Add flour in small portions, stirring gently and carefully using a spoon or spatula.
6. 
   Do not use the mixer at this stage under any circumstances. There should be as many air bubbles as possible left in the dough; the taste of future cupcakes directly depends on this. The consistency of the mixture is as shown.
7. 
   Transfer half of the dough to another bowl and add sifted cocoa powder. Stir in cocoa still carefully.
8. 
   The dark dough is ready. But you need to add the same amount of flour to the light as cocoa to the chocolate. This is necessary to ensure that both mixtures have the same consistency and subsequently bake evenly.
9. 
   Place the muffin tins on the rack of the steamer insert. Place a teaspoon of white dough, then place the same amount of chocolate dough in the center. For each type, be sure to use a separate spoon.
10. 
    Continue this way until the molds are two-thirds full. If you can’t spread out all the dough, put the rest in the refrigerator and bake a second batch. You don’t need to knead a lot of dough at once, otherwise it may lose its airiness during long-term storage, and the muffins will no longer be so tender.
11. 
    Pour 1 liter of boiling water into the multicooker bowl (you can pour cold water in advance and let it boil in the multicooker). Place the steamer rack with the muffins on the bowl, close the lid and cook in the “Steam” mode for 25 minutes.
12. 
    You can remove the muffins from the tins and serve immediately after cooking, but they are good the next day.
13. 
    This is what a two-color cupcake looks like in cross section.

Such delicious and beautiful two-color cupcakes in a slow cooker will appeal to everyone, young and old. They delight children, and pleasantly surprise adults and lift their spirits. Bon appetit!

Many of you have probably already heard about the wonderful properties of a multicooker in relation to preparing various baked goods in it. Allegedly, baking in a slow cooker turns out very airy, fluffy and tasty. All this is true; the multicooker has become a real assistant for housewives in this matter. But have you ever tried steaming muffins in a slow cooker? If not, then I advise you to definitely try making cupcakes using this unusual and simple recipe.

The advantage of this recipe is that it is quick and easy to prepare. And steamed muffins turn out very soft, airy, rise well, and look very appetizing. In addition, they can also be called dietary, since no oil is used for their preparation.

These marble cupcakes are the best solution for pampering your loved ones, or surprising unexpected guests with your culinary skills. They will no doubt appreciate your efforts and the originality of the dish, the main thing is to follow the step-by-step recipe exactly.

Ingredients:

• Chicken egg – 1 pc.
• Vanillin – 1g
• Flour – 2/3 cup
• Milk – 100-150 ml
• Sugar – 150 gr
• Cocoa – 1 teaspoon
• Baking powder – 1 teaspoon

Preparation:

First of all, take a fairly deep bowl, break an egg into it, then add the specified amount of sugar, and then vanilla. Now mix these components until smooth. It is best to use a whisk for these purposes.

The next step is to add flour and baking powder. For easier preparation, 1 teaspoon of baking powder can be added to a glass of flour and stir thoroughly. And then pour this flour into a bowl. Gently and thoroughly mix the contents of the bowl until smooth. The mass should not be too liquid

Now we need another deep plate. In order to pour exactly half the contents of our bowl there. And then add 1 teaspoon of cocoa to this very plate and stir accordingly. The contents of the plate become a beautiful chocolate color. If after mixing you still have lumps, it’s not a problem, they will give the cupcakes some zest in taste.

Let's start preparing the multicooker. Pour about 0.5 liters of hot, preferably boiled, water into the multicooker pan. Hot water saves our time and energy accordingly. The pan of this multicooker has a volume of 5 liters; for a smaller volume, you can use less water.

We take a special container for steaming and place molds (in this case silicone) for future cupcakes in it. This container usually fits 5-6 molds. Now we need to pour the contents of two cups into them one by one. Let's start with the light one, but if you wish, you can do the opposite, add about 2 tablespoons of the mixture to each mold. And to give a beautiful marble color on top of the light mass, pour a dark chocolate mass into each mold. There is no need to add to the very edge, as the cupcakes will have to rise.

We send our preparations to the multicooker. Select the “steaming” mode and set the time to 20 minutes. This will be enough for the cupcakes to cook and become fluffy and airy. After the set time has elapsed, the multicooker will beep, indicating that the cupcakes are ready.

Don’t forget that you need to open the multicooker lid very carefully! So as not to get burned by hot steam.

This is what steamed muffins should look like in a slow cooker. Let them cool, carefully remove from the molds and serve, bon appetit!

To prepare cupcakes according to this recipe, a Polaris multicooker was used. In multicookers of other brands, the production time may vary slightly.

The only thing that remains unchanged is the multicooker’s ability to perfectly maintain a given temperature, thanks to which a huge variety of dishes, including various baked goods, turn out excellent.

In addition, modern multicookers have a wide range of functions that can significantly save your time, energy, costs, and even control them from a distance.

Video

Many were probably surprised when they read the name of the recipe. Or they think they made a mistake. No, no, everything is correct, there is no mistake here. And you shouldn't be surprised. The cupcakes are the most ordinary. But the dough is not baked, as we traditionally do, but steamed. It looks and tastes not much different from the usual one, but, of course, we won’t get a golden brown crust on steamed muffins in a slow cooker. And here icing or various sprinkles come to the rescue. In summer conditions, I sprinkled them with cocoa.

Ingredients:

• Wheat flour - 150 gr.
• Sugar - 100 gr.
• Vanilla sugar - ½ teaspoon
• Chicken egg - 1 pc.
• Milk - 100 ml
• Baking powder - 1 teaspoon
• Raisins - 1.5 tbsp
• Lemon zest (optional) - ½ teaspoon
• Butter - grease the molds

Steaming cupcakes:

1. Prepared everything I need for the cupcakes. At first I didn’t plan to add lemon zest (I have dried store-bought lemon zest), so there’s no zest in the photo. I need a few more preparations before I start the dough. I will wash the raisins and then lay them out on a napkin to dry the raisins. I mix the flour with baking powder and then sift through a sieve. I’ll heat the milk a little so that it’s approximately like fresh milk. And I will melt the butter to grease the molds in which I will make the muffins. Now you can take on the dough.

2. I kneaded the muffin dough with a mixer with whisk attachments. I started by beating the eggs with sugar and vanilla sugar, beating the ingredients until stiff.


3. Pour milk into the egg mixture and mix again.

4. Continuing mixing and reducing the mixer speed, added flour with baking powder. The flour was poured in gradually.


5. Added lemon zest and raisins to the dough. Then I mixed the dough, but not with a mixer, but with a silicone spatula. The cake batter is ready.

6. Grease the silicone molds with melted vegetable oil. In principle, silicone molds don’t need to be greased, but it’s still better to remove the finished muffins from greased molds. I placed the prepared forms in a steamer (a container for steaming in a multicooker). Then I poured the dough into the molds. The molds must be filled ¾ full with dough. (But this time I took not very convenient forms and filled them to the top with dough.)


7. I moved the steamer with the molds onto the multicooker bowl, not forgetting to pour water into the bowl (I poured about a liter of hot water from the tap). I turned on the multicooker to the “Steam” mode and set the display to 35 minutes (in my Redmond M170, the time begins to count down when the water boils).


8. When the program has ended, the multicooker must be opened immediately, otherwise condensation will drip onto the muffins and the tops may become damp. I remove the molds with the finished cupcakes from the steamer. I leave the cupcakes in the molds for 20-25 minutes, and then carefully remove them.

9. The top of steamed cupcakes, just like the top of traditionally baked ones, is sprinkled with powdered sugar or covered with glaze. Today I dusted the tops with powder and cocoa powder (I like to dust my baked goods with cocoa powder).