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Food

Uggli Muffins: Taste Better Than They Look At Toa Payoh West

Last Updated: March 9, 2020

Written by Dawn Yeo

During my lunch tromp to one of the many Toa Payoh hawker centres, I came across the Toa Payoh West Market and Food Centre. I walked around the food centre, on the hunt for some traditional hawker food to whet my appetite. As I canvassed the whole place, the smell of fresh bakes caught my attention, and I followed it to the source—Uggli Muffins

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At first, I missed the stall completely, misled by the illuminated stall front that said ‘Bliss Haven Restaurant’, accompanied by illustrations of zi char dishes. On second glance, I saw the smaller banner below—UggliMuffins.com—and pictures of cakes displayed along the sides, as well as the fragrant smell wafting from the unit. I quickly resolved to buy some of these muffins for myself and my colleagues to try after my meal, but not before I polished off a bowl of kway chap. 

Staring at all the innovative flavours available on their menu, I was at a loss for what to choose, and I asked the stall assistant to give me two of each available flavour. Each muffin costs S$1.20, while a box of 12 muffins costs S$12

Looking at the box, I noticed that they also included a mini timeline on the carton of how their stall progressed from a zi char hawker since 1969, before switching cuisines to a bakery in 2006. This explained why they still retained their original storefront, in order to pay homage to their culinary experience in the 60s before changing to bakes. They have since started making their signature Uggli Baby muffins and even perfected their own Christmas fruit cakes and tiramisu.

Upon seeing the muffins up-close, I immediately understood why their stall was called Uggli Muffins. Compared to the usually smooth and perfectly symmetrical muffin tops served in most bakeries, the batter for these muffins is poured into a tray, sprinkled with ingredients and then cut haphazardly into irregular shapes, resulting in a Frankenstein-shaped muffin that certainly does not look aesthetically delicious. 

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The Baby Raisin + Orange Peel muffin was baked to a dark golden brown on the outside, and I noticed that some of the pieces were slightly charred. It had a burnt, bitter flavour as a result of those charred bits, that wasn’t too overpowering and was satisfying to crunch into. 

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The orange flavour is subtle in the cake and it pairs well with the golden raisins that are baked into the muffin. I could also identify the sesame seeds that were sprinkled onto the muffin as an aftertaste. 

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Next, I tried the Baby Chocolate, topped with chocolate sprinkles and featuring the signature disfigured muffin top. The batter for this muffin was butter-based instead of a fudgy chocolate batter like I expected, which made it less intense but still sweet. There was a layer of chocolate filling inside the muffin, which tasted very similar to chocolate syrup. 

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My favourite was Banana Walnut—banana chunks were affixed to the muffin top, while a single walnut was embedded into the meat of the muffin. The sides of the muffin top were baked to a dark brown, giving it that same charred taste. 

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The banana pieces were soft and sweet (and not soggy), contrasted with the satisfying crunch of the walnut. The muffin was dense and buttery, although it hardened slightly after cooling down. 

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The Baby Oreo muffin also had the same butter batter, while Oreos were baked into the muffin top. The Oreos maintained their texture and hardness despite undergoing high heat, which I happily bit into. 

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Apart from the Oreo pieces, there wasn’t much else to the muffin, but I enjoyed it in its simplicity. 

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Lastly, I tried Cranberry, a muffin containing cranberries and topped with melon seeds. They were generous with the cranberries, lending the muffin a sweet berry flavour. The toasted melon seeds added a crunch and a subtle nutty, yet sweet, taste. 


Personally, I feel that Uggli Muffins focuses on selling the “ugly” more than the muffins, which leads to muffins that are simple and unruffled, with their signature burnt edges. As a result, this makes it seem more homemade, especially with how the ingredients are placed. If you enjoy an unsophisticated muffin with charred ends, you might enjoy this. 

However, when the muffins cooled down, the batter turned slightly hard and was too dense for my liking. Take note: eat it while it’s hot! I would buy them again if I was in the area, but I wouldn’t go out of my way to get these specific muffins. 

Expected Damage: S$1.20 – S$12 per pax

Price: $

Our Rating: 3 / 5

Uggli Muffins

127 Lorong 1 Toa Payoh, Toa Payoh West Market and Food Centre, #02-34, Singapore 310127

Price
Our Rating 3/5

Uggli Muffins

127 Lorong 1 Toa Payoh, Toa Payoh West Market and Food Centre, #02-34, Singapore 310127

Telephone: +65 9877 9020
Operating Hours: 9.30am - 3.30pm (Tues to Sun), Closed on Mon
Telephone: +65 9877 9020

Operating Hours: 9.30am - 3.30pm (Tues to Sun), Closed on Mon
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