Daily Archives: December 13, 2020

Triple Dark Chocolate Yoghurt Muffin

I’ve always been a fan of muffins, especially chocolate muffins. I would buy them from the many cafes in Singapore, but most of the time I find them too sweet to my liking. Thus I decided to make a batch of my own at home and I was pretty pleased with it! The result was a very chocolatey and moist muffin that was not too sweet, achieving the perfect balance of flavours and textures to create one delectable treat! Simply decadent! Yum!

I also had one person in mind when I was making this, my 5 year old grand nephew living in LA who loves dark chocolates! I am certain that he would love these muffins as much as I do.

Ingredients (yield 8 muffins)

  • 230g all purpose flour
  • 50g unsweetened cocoa (Valrhona)
  • 2 tsp double acting baking powder
  • 1 tsp baking soda
  • 55g white sugar
  • 50g brown sugar
  • 125g salted butter (cube)
  • 200g belgian dark chocolate chips/chunks plus 40g extra for topping
  • 125g eggs (beaten)
  • 5g instant coffee granules
  • 1 tsp vanilla
  • 120g plain yoghurt
  • 100g Belgian dark chocolate chips/chunks to be melted
  • 240g milk


  • Preheat the oven at 220 degree celsius. Prepare the muffin tray lined with muffin cups
  • Sift all dry ingredients together. (Flour, sugar, baking powder, baking soda, cocoa). Whisk and set aside
  • Warm the milk, vanilla and yoghurt in a milk pan. Add in the coffee. Mix until all the coffee granules are dissolved. Remove from the heat.
  • Add the butter and 100g of chocolate chips. Stir well until all the chocolate chips and butter are melted. Let it cool down before adding the next steps
  • Add in the eggs, whisk well until all combined. Add the wet mixture into the dry ingredients. Use the spatula to mix until combined. Be careful not to over mix!
  • Fold in the chocolate chips.
  • Scoop the batter into the muffin cups. Fill it up to 85 percent full
  • Top with more chocolate chips
  • Bake the muffins for 5 minutes, then lower the heat to 190 degree celsius. Bake for another 15-18 minutes. Note that my muffins are slightly bigger, weighing about 150g each , hence I baked it at 18mins. Please adjust the timing if your muffins are smaller.
  • Allow it to cool down completely on a wire rack

Note: Fill up some water on empty muffin holes to protect your tray.

Red Dragon fruit Yoghurt Verrine Cups

This is another easy dessert that you can prepare at home. Each gradient layer and texture gives so much pleasure in a each bite, providing a variety of flavours and mouth feel. These magical, multicoloured cups of heavenly goodness are sure to be the highlight of your meal, maybe even your day!


  • 4 tsp granola mix
  • 270g yoghurt (Greenfields)
  • 2 3/4 tsp pink dragon fruit (pureed)
  • 4 tsp crush pistachios
  • berries/cherries


  • Mix 90g yoghurt + 1/4 tsp red dragon fruit puree. Put it in piping bag. Set aside ( Piping bag A)
  • Mix 90g yoghurt + 3/4 tsp red dragon fruit puree. Put it in piping bag. Set aside (Piping bag B)
  • Mix 90g yoghurt + 1 3/4tsp dragon fruit puree. Put it in piping bag. Set aside (Piping bag C)


  • Put 1 tsp granola into the verrine cup
  • Pipe some yoghurt mixture from piping bag A, followed by some mixture from piping bag B. then piping bag C. Each layer is approximately 22-23g
  • Top with your favourite berries and cherries together with a tsp of crushed pistachios
  • Refrigerate until ready to serve.