Double Chocolate Muffins

I have stacks and stacks of recipe cuttings from all forms of media.  A habit that I am trying to change because most of it lie in a box for years and I never really gotten to try it out, for there are so many blogs, you tubers and forums that I can draw inspiration or learnt from.

So while doing a mini spring cleaning, I found this recipe and set aside for quite a while.   Anything that says double chocolate is definitely the kind of sweets stuff that my family will enjoy.

I decided to give this a try as I wanted to bake for a sweet lady who is giving us hamsters to replace two whom died so suddenly.

My kids love these little muffins and am glad that J and her kids did too.

Verdict: Moist and fluffy.  With intense chocolate and not too sweet.  If you have sweeter taste bud then add in 50g of castor sugar.

Sorry that I couldn't credit the adaption but this was from "Good Housekeeping".

What you need:

125g unsalted butter
100g chocolate, I used lindt
225g plain flour
1 tsp baking soda
40g cocoa powder
150g brown sugar (addition of 20 - 50g castor sugar if you like it sweeter)
200g white chocolate chip 
1 egg
222g milk
150g yoghurt
1 tsp vanilla
pinch of salt

Method:

Preheat oven to 190 deg.  Prepare muffin tin.

Melt the butter and chocolate till it is melted.  Set aside.

Sift flour, baking soda, cocoa powder, brown sugar together.

Add in chocolate and a pinch of salt.  Stir till combined.

Beat egg, milk, yoghurt and vanilla in another bowl.

Add in chocolate mixture to it and stir till combined.

Pour the liquid mixture into the dry ingredient and fold together.  DO NOT OVER MIX.

Scoop batter into muffin tin and bake for 20 - 25 mins.

Cool on tray.


Hope none of you were trapped in the flood this morning.

Cheers