Wednesday, 9 October 2013

My Best-Ever Chocolate Muffins

Ever since I baked my big blueberry muffins last year,  I have been using the same recipe again and again. What have been changing are the fillings and toppings,  not the ratio of the basic ingredients. To make sure the muffins rise beautifully, I always use self-raising flour.  Until I saw Joyceline's chocolate chip muffins a few days ago, I think it's time to give plain flour a "chance". 
 

Her recipe is simple. With plain flour and only 2 teaspoons of baking powder,  the muffins look nice and delicious.  I substituted fresh milk with sour cream,  added more chocolate chips in the muffin batter. Oh,  these muffins are full of chocloate goodness, rich and moist.  My best-ever chocolate muffins, a little treat in the middle of the work week.
 
 
 
CHOCOLATE MUFFINS
(makes 12 medium-sized  muffins)

 
INGREDIENTS
 
- 1½ cups plain flour
- ½ cup coco powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup caster sugar
- ½ cup vegetable oil
- 1 egg
- 1 pack sour cream (200ml)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips


DIRECTIONS
  1. Preheat oven to 200°C
  2. In a large bowl, place the flour, baking powder and sugar. Set aside.
  3. Place the oil, egg, sour cream and vanilla in a separate bowl. Stir until well mixed.
  4. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the chocolate chips and mix well.
  5. Spoon mixture into a muffin tin lined with muffin paper cups (fill to 90% full).
  6. Bake for 15-20 minutes. Insert a skewer into the centre to test. If it comes out clean, it means that the muffins are cooked through.
  7. Remove from tin and cool on a wire rack.
Recipe adapted here.
 

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