7 Oct 2014

Double Chocolate Muffins


Baked some chocolate muffins last weekend. I was really happy with the result. So, I think I should blog it down, though initially I was not planned to.

These muffins are definitely for chocolate lovers. Fine Belgium cocoa powder plus Belgium dark couverture chocolate were used here. Cut a tablespoon or two of sugar in the recipe, if less-sweet muffins are preferred.

Double Chocolate Muffins
(I)
1/4 cup almond meal
3/4 cup AP flour, or, cake flour
1 1/2 TBsp cocoa powder, sieved
1/3 cup caster sugar
4/5 tsp baking powder
1/5 tsp baking soda
1/5 tsp fine salt
1/3 cup dark chocolate chips (used dark couverture chocolate), reserve half for later scattering on top  
(II)
1 egg, beaten
3/4 tsp vanilla extract
1/3 cup corn oil
1/3 cup milk + 1 tsp vinegar, mix & set aside 5 minutes
Yield: 6

1. In a large mixing bowl, whisk all (I) ingredients. Make a well in the centre.

2. In a separate bowl, use a hand whisk, whisk all (II) ingredients: break egg with vanilla, whisk in oil, and then vinegar-milk. Need not to whisk till light and fluffy.

3. Pour egg mixture into the well of flour mixture. Transfer to a spatula, gently scrap and fold flour mixture to mix with the liquid. Do avoid over-mixing, little lumps are fine.

4. Evenly scope to six pre-greased muffin liners. Scatter the remaining chocolate chips on top.

5. Bake at 195°C in a pre-heated oven for about 22 minutes. Test with skewer that it comes out clean. Remove from the oven. Transfer the muffins to wire rack to let cool.

Serve light warm or at room temperature. Enjoy~ double chocolate muffins.


A non-difficult quick bake for your coming guests and/or for your family. I hope you like my recipe.

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