Sfouf Muffins
Description
Sfouf is traditionally made as a sheet cake, but these muffins offer the same wonderful flavor, beautifully complemented by turmeric, in a convenient individual serving. They are easy to make and delicious served warm or at room temperature. If you enjoy sfouf, you’ll love these muffins, too.Perfect for gatherings and get-togethers with friends, sfouf muffins offer portability, portion control, and less mess. There’s no need for slicing or serving plates—just grab a muffin and enjoy!
Ingredients
Classic Sfouf Muffins
- 1 ½ cups farina or semolina — I have tested the recipe with both and the result is great with either one.
- 1 ½ cups all-purpose flour
- ¾ cup sunflower oil
- 1 ¾ cups sugar
- 1 teaspoon turmeric powder
- 2 teaspoons baking powder
- 2 ½ tablespoons full-cream milk powder
- 1 ¼ cups water
Nutella & Banana Sfouf Muffins
- Add the following to the classic sfouf muffin batter:
- ½ cup Nutella
- 1 banana sliced
- Apple & Raisin Sfouf Muffins
Add the following to the classic sfouf muffin batter:
- ⅓ cup raisins
- 2 apples diced
Crumble Topping
- Use this topping for the apple sfouf muffins:
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- 5 tablespoons unsalted butter slightly melted
Instructions
To make the classic sfouf muffins:
- Preheat the oven to 180°C/350°F, with a rack positioned in the center.
- In a large bowl, combine the all-purpose flour, farina, sugar, turmeric powder, milk powder, and baking powder. Mix well until all the dry ingredients are evenly incorporated. Add the sunflower oil and water, then stir with a wooden spoon or spatula until the wet and dry ingredients are fully combined and you obtain a smooth, uniform yellow batter.
- Insert the tulip liners into a muffin pan. Using a spoon, divide the batter evenly among the prepared liners, filling each about two-thirds full.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. I’m using large tulip liners; if you’re using smaller cupcake liners, they will require less baking time. Remove from the oven and enjoy with a cup of coffee or tea.
- To make the Nutella banana sfouf muffins, prepare the sfouf batter just as you did above.Insert the tulip liners into a muffin pan and spoon 2 tablespoons of batter into each liner. Place 2 thin slices of banana, followed by 1 teaspoon of Nutella, on top of the batter. Spoon in the remaining batter, filling each tulip liner about two-thirds full.Bake in a preheated oven at 180°C/350°F for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- To make the apple raisin sfouf muffins, prepare the sfouf batter just as you would for classic sfouf. Peel two apples and dice them into small cubes. Add the apples to the batter, then stir in the raisins and mix well with a wooden spoon.Insert the tulip liners into a muffin pan. Using a spoon, divide the batter evenly among the prepared liners, filling each one about two-thirds full.
- To make the crumble topping: In a small bowl, combine the flour and sugar. Slowly add the butter while stirring the mixture with a fork or your hands. Do not overmix.
- Spread the batter evenly among the muffin liners and bake in a preheated oven at 180°C/350°F for about 25 minutes, or until a toothpick inserted into the center comes out clean. (I’m using large tulip liners; if you’re using smaller cupcake liners, they will require less baking time.)
Video
Notes
Note 1: Make sure all the ingredients are at room temperature. Even for an eggless batter, it is preferable to use room-temperature ingredients, as they are easier to work with.
Note 2: Don’t overmix the batter. You just need to combine the ingredients until well incorporated. Semolina flour has a high gluten content, so overmixing can result in tough muffins.
Note 3: Sfouf is naturally eggless. You can use plain non-dairy milk, such as almond milk, to keep the muffins vegan.
Note 4: If you want to make mini muffins instead of large ones, reduce the baking time.
Tried this recipe?Let us know how it was!