
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
- 70g Belgian dark chocolate chips/chunks to be melted
- 240g milk
Method
- 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 70g 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.
sifted dry ingredients filled it up to 85 percent full