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.

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