What’s that on your plate? Is it a cupcake? Is it a muffin?

No, according to DB and his work mates it’s a muff-cake.  Debate has raged in our house lately over whether what I’ve been baking constitutes a muffin or a cupcake.

Last week I made lemon and yogurt muffins which were simply DELICIOUS.  The recipe stated it would make 12 muffins.  I stretched that out to 18 (for lunch boxes throughout the week).  And thus started the debate.

You see, this recipe was very light – the combination of the lemon juice, yoghurt and the bi-carb soda made the mixture so fluffy it looked more like mousse than muffin batter.  DB’s argument is that a muffin should be denser.

And it was missing what seems quite the critical component of a muffin – the muffin top (probably because I’d stretched the ingredients to make 18 instead of 12).

DB also told me he wouldn’t pay $4 for one of my muffins – they are just not big enough, not like the ones on sale at work.

Believe it or not this consumed a fair amount of the adult chatter in our house for a few days.  I sent some in to work with DB to garner opinion.  The term muff-cake was devised by DB, 2 Computer Scientists with PhDs, a Computer Programmer and a Software Engineer.  I can’t argue with that.

To summarise, my muffins lacked:

  • density
  • a muffin top
  • size

Enter the texas muffin pan which we purchased on Saturday afternoon and welcome the raspberry and white chocolate chip monstrous muffin.

Raspberry & White Chocolate Muffin

Where before I could get 18 muffins out of this batter, in order to get the size, density and muffin top, I made 6.  Which you have to chop in half because one is too large to eat on its own.  Go figure.

This is a recipe of my own, adapted from one that’s been used for so long I can’t remember where it came from.  But it’s worth trying – big or small, they are delicious.


  • 2 cups (300g) self-raising flour
  • 2/3 cup (150g) caster sugar
  • 3/4 cup (140g) white chocolate bits.  I usually use more and cut down on the sugar
  • 3/4 cup frozen raspberries (can be substituted for toasted macadamias)
  • 60g butter, melted
  • 3/4 cup (180ml) milk
  • 1 egg, lightly beaten


  • Grease muffin pan (6 hole or 12 hole) and/or line with cups/baking paper
  • Pre-heat oven to 160 – 180 degrees celsius
  • Sift dry ingredients into a large bowl, stir in remaining ingredients
  • Fold through frozen raspberries
  • Spoon mixture into pan
  • Bake in oven for 15 – 20 minutes for the normal size and 25 – 30 minutes for the enormous size

By the way, the 2 Computer Scientists with PhDs, Computer Programmer, Software Engineer and DB have deemed this monstrous muffin a mini-cake.  Fair enough.


One thought on “What’s that on your plate? Is it a cupcake? Is it a muffin?

  1. A few points: Other names considered instead of muff-cakes were mini-muffins and cuppins. Ingredients were also a factor – some thought a cupcake required a “topping” such as icing and perhaps sprinkles – which this did not have. So we were not in agreement as to whether it was a cupcake or muffin. The best we could do was call it a hybrid.

    I’d suggest next time don’t skimp, keep it to 12, thus creating the ‘muffin’ top – then maybe we can form a working party and re-assess.

    Your aptly named rasberry and white chocolate chip monstrous muffin is an entire meal in itself. Very nice crispy top btw. I think a nice chocolate choc chip would be a good addition also.

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