Baking #76: Moist Double Chocolate Muffins

Can’t believe that I have yet written a single post for the month of June. So, here comes one now. I actually have quite a few things to blog about and I have yet completed updating my previous holiday trip in March and I am now planning another trip to Singapore in August. Planning to visit some friends in Singapore while I am there.

Invited Alan to join me to Singapore as I needed a travel companion for Universal Studio Singapore as both Andrea and Patrick had been there a couple of times before and both were not so tempted to revisit the place again. Entrance fee is not cheap at all. If I am feeling generous, perhaps I could sponsor them both? LOL!

Anyways, I had been doing a little bit of baking recently when I have got the time. I had been interested in baking chocolate muffins recently as I had been craving for chocolates recently. I am not one big chocolate fan but I had been going back for more. So, I baked some and then ate one or two to satisfy my craving and gave the rest to my friends and colleagues.

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Used this block of dark chocolate which I bought some time ago for Ultimate Fudgy Brownies by DessertzHouse but ended up not using it for the intended purpose. So, I used it for my Moist Double Chocolate Muffins instead.

It was not cheap, B$6 for 100g but it was well worth the price paid. Sometimes, you just have to use good quality chocolates for baking to achieve the intended results.

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Moist Double Chocolate Muffins (adapted from Rumbling Tummy)

First batch …

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Second batch ….

Without further ado, here comes the ingredients and directions of how to make these delicious Moist Double Chocolate Muffins …

Ingredients:

  • 125g unsalted butter
  • 100g chocolate bar *used Cote D’or*
  • 225g all purpose flour
  • 1 tsp baking soda
  • 40g cocoa powder
  • 150g brown sugar *fine textured brown sugar*
  • a pinch of salt *1/4 tsp*
  • 200g white chocolate chips *80g Hershey’s semi sweet chocolate chips*
  • 1 egg
  • 222g milk *full cream milk*
  • 150g plain yogurt *Greek style yogurt*
  • 1 tsp vanilla essence

PS: Highlighted in red were my adjustments from the original recipe. 

Directions:

  1. Melt butter and chocolate bar over a pot of hot water until they were completely melted. Set aside and leave to cool down.
  2. Mix dry ingredients – all purpose flour, baking soda, cocoa powder, brown sugar and salt together. Sift all dry ingredients together and add in chocolate chips.
  3. In another bowl, add wet ingredients – egg, milk, yogurt and vanilla essence together. Mix them with a balloon whisk until well combined.
  4. Make a well in the centre of the dry ingredients mixture and pour in the wet ingredients.
  5. Fold in both dry and wet ingredients together and stop immediately when no flour lump could be seen.
  6. Scoop batter evenly with an ice-cream scoop between cupcake liners and bake them in a preheated oven of 190 degrees Celsius for 20 to 25 minutes or until an inserted cake tester comes out clean in the centre of a muffin.
  7. Leave muffins to cool in the muffin tray for about 10 minutes before removing them to cool completely on a cooling rack.

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So, this was the texture of my Moist Double Chocolate Muffins. These muffins have a compact texture but the melted chocolate chips made them moist at the same time.

Sweetness level could be reduced if you do not like overly sweet dessert. I would suggest reducing the sugar quantity by another 50g.

This recipe yields 16 large size muffins and is definitely a keeper for me as they make good hand gifts for friends and families.

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