Chocolate Muffin II [A quick afternoon tea]

Choc Muffin

It has been awhile since I last baked muffin so I decided to bake some for afternoon tea as we had early lunch today. A quick basic muffin recipe using folding method, I do not welcome noise pollution during little one's nap time.

Soon after baked, J (3y4m) approached me "mama, I smell cake" and he asked for one. He had a warm muffin while I was shooting some photographs. This muffin has cake-like texture, moist and soft.

Choc Muffin

Ingredients (makes 6):
120g self-raising flour, sifted
10g cocoa powder (I used 100% cocoa), sifted
100g icing sugar, sifted
60g butter, melted
1 no. large egg, lightly beaten
80ml full-cream milk
½ tsp white vinegar or lemon juice
1 tsp (heap) chocolate spread
¼ tsp instant coffee

Methods:

  1. Preheat oven at 190°C.
  2. To prepare sour milk, add vinegar into milk and mix well. Set aside.
  3. In a large mixing bowl, bring together flour, cocoa powder and icing sugar. Whisk to mix well.
  4. Make a well int the center, add in instant coffee, chocolate spread, egg and milk. Fold and mix roughly with a spatula till just combined. 
  5. Add in melted butter, fold in till just combined.
  6. Spoon batter into each muffin cups, 80% full,  turn the oven temperature down to 170°C and bake for 20 to 25 minutes.
  
Cook's notes:
  1. If using unsalted butter, add pinch salt in in step (3).
  2. Preheat oven at higher temperature help to produce dome muffins. Why? It cooks the surface and prevent batter from overflowing. Correct me if I am wrong.
  3. If using all-purpose flour, add 1 tsp of baking powder and sift together. 
  4. Fine granulated sugar can also be used, try to dissolve it in the egg and/or milk mixture. Many recipes say we can mix it with flour (all dry ingredients) but I prefer to dissolve it first.
  5. Reason of using icing sugar is that, icing sugar contains anti caking agent and other properties that help in improving the texture of muffin. More cake-like texture.

Comments :

6 comments to “Chocolate Muffin II [A quick afternoon tea]”
Joceline Lor said...
on 

一道美味的下午茶!很棒也!嘻嘻。。

column01 said...
on 

Hi Lydia, noticed yr Apam Balik (Crispy) on yr blog but cant post. May I have the recipe pls?
my email is : nngmh@yahoo.com.sg
Thanks

hsling said...
on 

如果没有chocolate spread的话,可以省略掉它吗?

Lydia said...
on 

column01,
Apam balik recipe is available on lily's blog, link available on apam balik post.

hsling,
you can omit the choc spread, add little bit more cocoa.

Anonymous said...
on 

Hi Lydia,

Can I omit cocoa powder and choc spread and use dark choc bar instead? How much should i put? Thank you.

Lydia said...
on 

Anonymous,
I am sure you can use choc bar for baking muffin, but not sure how much you should add. Perhaps you want to take a look at my other muffin recipe called for choc bar.

http://mykitch3n.blogspot.com/2007/03/chocolate-muffins.html

LinkWithin Related Stories Widget for Blogs
 

Please Ask First

© 2005 - 2014 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner