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Recipe for Double Chocolate Muffins
Source: Adapted and modified from Nigella Lawson
Make: 14 small muffins (6ch opening diameter x 4cm base diameter x 3.5cm depth)
Group 1 (dry ingredients)
250 grams plain flour (all purpose flour)
25 grams cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
110 grams castor sugar
¼ teaspoon salt
100-150g chocolate chips (reserve 20g for sprinkling)
Group 2 (wet ingredients)
1 large egg* (about 65g with shell) – lightly beaten
250ml milk mixture* (3 tablespoons Greek-style yogurt (note 1), filled the remaining amount with milk)
90ml vegetable oil (I used extra virgin coconut oil)
(*- at room temperature)
- Pre-heat oven to 210°c.
- Sift plain flour, cocoa powder, baking powder and baking soda in a large mixing bowl. Add in sugar, salt and chocolate chips and whisk to combine. Make a well in the center of the mixture. Set aside.
- In a separate small bowl or jug, whisk milk, yogurt, egg and oil until well combined.
- Pour the wet ingredients over the dry ingredients. Mix using a hand whisk and half way change to a rubber spatula. Fold until the flour just disappears (do not over mix, or else the muffins will be hard and dense). The batter will be slightly lumpy.
- Pour the batter into a piping bag (note 2) and pipe into the muffin cups until each cup is 90% full. Another way is to spoon the batter into the muffin paper cups. Sprinkle the remaining chocolate chips on top.
- Bake at 210°c for 2 minutes, 190°c for 11 minutes and 180°c for a further 2 minutes (note 3, 4 and 5), or until the muffins are dark, risen and springy. After baking, leave the muffins inside with the oven for a further 3 minutes. Let the residue heat in the oven cook the muffins.
- Transfer the muffins to a wire rack to cool.
- Yogurt makes the muffins stay moist. Greek-style yogurt is creamier and thicker than normal plain yogurt. You can use either one, or substitute the amount with milk.
- You can create your own piping bag by using a clean square or rectangular plastic bag. Transfer the mixture into the bag, tighten the opening with a rubber band and cut a small corner for squeezing. You may need to cut a bigger hole so you can squeeze the chocolate chips out easily.
- Start off the oven hot – This sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. You may refer to my early post on how to get a nice dome effect.
- Baking time for small muffins is 15 minutes, and large muffin is 20 minutes.
- The baking time and oven temperatures may vary depending on the oven, the size of muffins or the type of muffin cups. So please do your own experiment.
- You can keep these muffins for 2-3 days in the fridge, or freeze inside a zip-lock bag for future consumtion. Whenever you feel like eating them, thaw them completely first and then place them inside a preheated oven/ toaster oven for 5 minutes (power off) before serving.