Tuesday, April 9, 2013

Chunky Chocolate Chocolate Muffins




Sometimes all it takes is something simple to satisfy that nagging chocolate craving. In this occasion, a chocolate muffin studded with generous amount of chunky chocolate bits hit the spot for me. Just 2 tablespoons of oil (can you believe that?) for 24 homemade size muffins and a healthy dose of yogurt to make it special. My favourite part is the crispy crust of the muffin top, and please, it’s not a reference to wearing jeans a size too small.



Chunky Chocolate Chocolate Muffins
(Very loosely adapted for a chocolate smeared old magazine clipping)

Makes 24 (smallish) muffins

375 grams self-raising flour
30 grams cocoa powder
Pinch of salt
220 grams caster sugar
2 eggs
2 tablespoons sunflower oil
140 grams greek yogurt (or natural yogurt)
185ml milk
200 grams dark chocolate, roughly chopped

Preheat the oven to 180 degrees celsius (or 160 degrees celsius fan-forced). Line muffin pans with baking cases.

Mix the flour, cocoa powder, salt and sugar together in a bowl.

In a seperate bowl, mix the eggs, oil, yogurt and milk together. Fold the wet ingredients into the flour mixture until just combined, taking care not to over-mix. (Tip: The trick is to mix as little as you can get away with, without leaving pockets of flour in the batter. The batter should still be slightly lumpy.)

Spoon about 1 tablespoon of batter into the baking cases. Place a few pieces of chopped chocolate over the batter. Gently poke random chopped chocolate into the batter. Fill with batter almost to the top. Place a few pieces of chopped chocolate over the top.

Bake for 25-30 minutes until a skewer inserted in the centre comes out clean. Allow the muffins to cool in the pan for 5-10 minutes, then turn out. Serve the muffins warm.

9 comments:

  1. Once again, your baking tutorials/end product have put my culinary attempts to shame. Ps: I used the cake boss sponge cake recipe for my (failed) rainbow cake!

    ReplyDelete
  2. omg this looks so yums (cos u stuffed so much choc in them!!!) heh. u reckon it will taste good with just regular yogurt instead of greek? in fact, ive never tried greek yogurt before!

    ReplyDelete
    Replies
    1. Hi Michelle. I think there must be half a block of chocolate in one muffin... well, we need to get the fat from somewhere. Haha. ;D Anyway, natural yogurt without added flavours (i.e. strawberries etc) will be fine. I recommend full fat thick yogurt for these muffins because low fat yogurt can be quite "watery".

      Delete
  3. oh my gosh, your muffins look fabulous! yum. drool-worthy photos and recipe.

    ReplyDelete
  4. It's just after midnight and I was scanning food blogs when i came across your drool-worthy Chunky Chocolate Chocolate Muffins. Guess who's going to be dreaming of chocolate-studded baked goods tonight?

    ReplyDelete
  5. What is castor sugar ? Do you know how to covert measurements to American, like cups of sugar, or tsp. of oil ?

    ReplyDelete
    Replies
    1. I believe castor sugar is also known as superfine sugar. I prefer the weight (grams, oz, etc.) to volume (cups) measurements and that's what I always work with to get a consistent result. Also the Australia cup is different to America cup. In the end, it gets rather confusing and too difficult for me. However, if you really have to go with volume measurements, I believe there are several online conversation websites that will be able to convert grams to cups for you. DianasDesserts.com is a good place to start.

      Delete