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.
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 spread¼ tsp instant coffee
- Preheat oven at 190°C.
- To prepare sour milk, add vinegar into milk and mix well. Set aside.
- In a large mixing bowl, bring together flour, cocoa powder and icing sugar. Whisk to mix well.
- 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.
- Add in melted butter, fold in till just combined.
- Spoon batter into each muffin cups, 80% full, turn the oven temperature down to 170°C and bake for 20 to 25 minutes.
- If using unsalted butter, add pinch salt in in step (3).
- 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.
- If using all-purpose flour, add 1 tsp of baking powder and sift together.
- 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.
- 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.