Will weather influence your choice of food? The answer is yes to me.
This is my kind of comfort food during a raining or cooling day. The last time I baked with cocoa was during a raining day too. I baked a Chocolate Wet Cake that time.
I made this batch of muffin last Friday when the weather was cooling throughout the day. I told myself I was lucky enough to be off from work and stayed home with Lucius. We don't usually have such a nice weather in Singapore.
Thanks to SSB for sharing such a wonderful recipe. The muffin tasted very good, it is soft and moist (even after more than 24 hours). Expect melted chocolate chips all over the mouth in every bite. I like to warm it before serving so that I can have slight crisp top.
The cocoa powder used in this recipe is only 2 tbsp that is equivalent to 10g, 4% of the plain flour amount. If you have made other chocolate muffin or cake before, you may have noticed the cocoa powder ratio in this recipe is very low. I think that is the beauty of this recipe; the not so chocolaty batter is balanced by the generous amount of chocolate chips.
However, if you like your muffin to be super chocolaty, you can always increase the amount of cocoa powder.
However, if you like your muffin to be super chocolaty, you can always increase the amount of cocoa powder.
This is definitely one of the best muffin recipes I have ever tried. The other reason I like about this recipe is that the batter exactly fit into my 12-hole muffin tray.
By the way, the 2 muffins with colourful chocolate rice on top are for my BIG baby. >.<
Ingredients: (makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa powder
175g caster sugar (I used 170g)
150g chocolate chips (save 1/4 of the chips for sprinkling)
250ml milk
90ml vegetable oil
1 large egg
1 tsp pure vanilla extract
Method:
1) Preheat the oven to 200 deg C.
2) Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 of the chocolate chips into a large bowl and mix well.
3) Pour all the liquid ingredients into a measuring jug and mix well.
4) Add the wet ingredients to the dry ingredients and mix together with slow and gentle strokes. Stop stirring once the last traces of flour disappear. Do not over mix. A lumpy batter will ensure the muffins stay moist and fluffy.
5) Spoon the batter into paper muffin cases.
6) Sprinkle the remaining 1/4 chocolate chips on top and bake for 20 minutes or until the muffins are dark, risen and springy.
Note:
I lowered the oven temperature to 180C after 10 mins of baking when I noticed the top started to crack.
Angel, the muffin look good esp with the generous of chocolate chips.
ReplyDelete照片拍得真美,让人觉得很悠闲~~
ReplyDelete阴天有暖暖的巧克力muffin陪伴，又有可爱的儿子陪伴，真的是再幸福不过啦。。
ReplyDeleteLooks so yummy. Today the weather is quite cooling, I want one of this with a cup of hot coffee.
ReplyDeleteI baked this once, true enough, this is a very delicious chocolate muffin.
ReplyDeleteThe cupcakes look fabulous!!
ReplyDeleteI love this ;) I also like to put lots of choco chips whenever I bake cupcake or muffin.
ReplyDeleteMe is influence by mood... hehe...
ReplyDeleteWow, your muffins look really delicious! Remind me to bake it again. Yes, the batter is not so chocolaty, but I got excuse to put in more choc chips. Plus it's so easy to make for breakfast and teatime. :)
ReplyDeleteJess/Anncoo/Suma,
ReplyDeleteThanks for your compliment.
neyeeloh,
ReplyDeleteSo did I remind u to bake this again? :-)
DG,
ReplyDeleteIf you like choc chips muffin you should try this recipe, easy and nice.
Sharon,
ReplyDeleteSame here. Besides weather, my choice of food is also influenced by mood.
SSB,
ReplyDeleteOnce, thanks again for sharing such a wonderful recipe.
The thing I like about this recipe is the not so chocolaty batter. If too chocolaty I can't eat so much. :P
鲸鱼蓝蓝蓝,
ReplyDelete谢谢你的赞美。很少有人夸我的照片拍得美，所以看到你的留言感到特别开心。
Yuyu,
ReplyDeletehmmm。。。还真的蛮享受的。刚好那天Lucius还算合作，吃饱就睡着了我才有机会做这个。
I like this cupcake, will copy down and bake when free, thanks for the recipe :)
ReplyDeleteHI
ReplyDeletei tried this last nite and had it for breakfast today. the muffins are really good! all my boys love it! though i don't have enough chocolate chips,( i only put 130 g), the taste was not affected at all. thks for sharing such an easy and yummy recipe! another thing, your baby is so cute and handsome!
regards
octopusmum
Min,
ReplyDeleteYou are welcome.
octopusmum,
ReplyDeleteYou are most welcome and thanks for your compliment to Lucius.
I am glad that ur boys like it.
U are right, this is really very easy to made. I made this again and I added some rum-soaked raisins, tasted very yummy too.
May I ask if I want to make 6 muffins, is it appropriate to half the ingredients like this:
ReplyDelete125g plain flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp best quality cocoa powder
85g caster sugar
75g chocolate chips (save 1/4 of the chips for sprinkling)
125ml milk
45ml vegetable oil
1 large egg (remains)
1/2 tsp pure vanilla extract
Ade,
ReplyDeleteYou got to halve every ingredients including the egg. Use 30g whole egg.
Prior to receiving your reply, I went ahead with the baking. Basically the muffins is fine with soft and moist texture except it sticks to the side and bottom of the case lining when I opened up yesterday. But today, its seemed easier to peel off the case lining.
ReplyDeleteAde,
ReplyDeleteGlad that you make it. I also got this problem of the muffin sticks to the cake liner while it is still hot.