Thursday, October 10, 2013

Making Double Chocolate Muffins and Tips for Baking Muffins

I was itchy to bake chocolate muffins yesterday. I was so eager to bake and started browsing some muffins recipes but I was actually quite feverish from my throat infection. Hence, baking plan was cancelled.

This morning, when I was having my breakfast and checking Facebook, I saw someone posted a chocolate muffins recipe in Mandarin. I thought it was so easy to do. Although I can't really read the whole content of this muffin recipe in Mandarin, I somehow managed to translate the muffins' ingredients required from this recipe (thanks to my educated guesses and basic Mandarin reading skill). Moreover, the step-by-step tutorial photo that the author published was quite self-explanatory so it was all good.

Long story short, in this very Thursday's rainy afternoon when my little darling is napping, I had some me-time in the kitchen testing this muffin recipe which turned out great.

Here is the chocolate muffins recipe that I used today.

My double chocolate muffins using twin chocolate chips.

Double Chocolate Muffins

Ingredients:
  • 230gr Flour
  • 30gr Cocoa Powder
  • 1/4 tbs Baking soda
  • 1 tsp Baking powder
  • 150gr Icing sugar
  • A handful of chocolate chips, optional
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 195ml Liquid Milk
  • 70ml Cooking oil
  • 20gr Unsalted Butter, melted

Tutorial:
  1. Sift flour, cocoa powder, baking soda, baking powder and icing sugar in a bowl.  
  2. Pour the chocolate chips in the flour mixture. Gently mix well by using a dry spoon or spatula. Set aside.
  3. In another bowl, lightly eat eggs and vanilla extract by using a whisk.
  4. Add the liquid milk into the beaten eggs. Mix well.
  5. Combine the cooking oil and melted butter into the wet mixture by using a whisk.
  6. Pour the wet mixture to the dry mixture and combine well by using a rubber spatula. Do not over mix it.
  7. Pour the muffin batter into muffin cases to just 7/8 full.
  8. Bake the muffin in preheated oven (160 degree Celsius) for about 25-30 minutes or until the inserted cake tester comes out dry/clean.

Happy muffins today!

This was actually my first time when I am sort of pleased with my muffins' final result. The chocolate chips that I added into the muffins melt after baking so imagine how chocolaty these muffins turn out. In addition, today's chocolate muffin texture was so moist. These babies are so good when eaten warm.

After so many epic failures (and tears) in baking ugly or tough muffins in these couple of years, here are some tips from me in making gorgeous muffins:
  1. Make sure your oven is really hot before you bake the muffins. Super hot oven temperature will ensure perfectly puffed up muffins' dome.
  2. Do not over beat the muffin batter when combining the wet and dry ingredients. Excessive mixing will give you tough muffins. The muffin batter are meant to be lumpy.
  3. Almost immediately put your muffin into the hot oven when ready. Don't let them sit in the open air for too long as the baking powder will start working by the time it mixes with the wet ingredients.
  4. Fill your muffin batter into the muffin cups just about 7/8 full. Too little of muffin batter won't give you nice muffin tops. Too much muffin batter will 'destroy' your muffin - your muffins' tops will fall all over the place during baking time if you put too much batter on the muffin cases. The latter is just heartbreaking, I tell you.

Hope the above helps.

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