Friday, 13 December 2013

Chocolate Chip Muffins - 巧克力豆松饼

Adding a handful of chocolate chips to the usual vanilla scented muffin batter always turn them into great tea snack. These moist and fluffy delicious muffins can be eaten either warm or at room temperature together with a glass of cold milk or tea. And beside the chocolate chips filling sometime we also love to sprinkle extra chocolate chips or nuts on top of the batter before sending them into the oven.


CHOCOLATE CHIP MUFFINS


If you take a look at some of the muffin recipes, all you need is to combine two bowls of ingredients such as “dry and “wet” together to form the batter. But in order to achieve a light and fluffy texture for the muffin, you have to take note not to over mix the batter or else it will be tough.


And for those who love high-domed muffins, the trick to achieve is to fill your muffin liner/tin with thick batter (not thin) to the rim and baked at high temperature (preferably 220°C /428°F) for the first 5 minutes to lift up those beautiful domes.


Recipe adapted from Sally's Baking Addiction and The Little Teochew

(Make: 6 Regular Muffins | Preparation: 10 minutes | Baking Time: 20 minutes)

Ingredients:
    Dry Ingredients - (A)
  • 165g All-purpose Plain Flour
  • 2 Teaspoon Baking Powder
  • 1/2 Teaspoon Sea Salt

  • Wet Ingredients - (B)
  • 1 Large Egg (60g)
  • 80g Caster Sugar
  • 120ml Fresh Milk
  • 60ml Vegetable Oil
  • 1/2 Teaspoon Vanilla Extract

  • 80g Mini Chocolate chips
  • Some Walnuts (whole), optional
  • 20g Mini Chocolate Chips (extra), optional

Method:-
1. Preheat oven to 200°C (392°F) and line muffin tins with muffin liners or alternatively grease muffin tin.

2. Stir Ingredients (A) together in a bowl till well-mixed and set aside.

3. Whisk Ingredients (B) together using a hand whisk starting with egg and sugar till combined then followed by the rest (I replace vanilla extract with 1/2 vanilla bean pod).

4. Pour mixture (B) into (A), using a spatula gently fold mixture to combine until no trace of flour is found (the batter will be thick and lumpy so do not over mixed it).

5. Lastly fold in chocolate chips and spoon batter into prepared muffin tin all the way to the brim (do not 't worry the batter will not overflow). Top with optional chocolate chips or walnut on top before baking.

6. Bake at 200°C for the first 5 minutes and then reduce temperature to 180°C for another 25 - 30 minutes until surface is browned and a skewer inserted in the center and comes out clean.

7. Remove muffin tin from the oven and allows the muffins to cool in the tin for at least 10 minutes before removing it on a wire rack.

巧克力豆松饼
数量6个松饼     烘培时间30 分钟

材料(A)
165克面粉
2茶匙发粉
1/2茶匙海盐

材料(B)
1个鸡蛋(60克)
80克砂糖
120毫升鲜牛奶
60毫升植物油
1/2茶匙香草精

80 - 100克迷你巧克力豆

做法:
1.预热烤箱至200度。把小纸杯放在松饼盘里备用。
2.材料 (A)筛匀在碗中,备用。
3.材料 (B)从鸡蛋和砂糖开时顺序搅拌均匀。
4.把混合液体(B)倒入(A)然后轻轻用橡皮刮刀把它们拌匀。(切记不要过度混合以免松饼变硬
5.之后加入巧克力豆再拌2-3次,然后将面糊分别倒入小纸杯 (你可以在上面撒些巧克力豆或核桃) 再放进预热200度烤箱烤5分钟让松饼因热度膨胀。
6.接着把温度挑低到180度再烤25-30分钟直到松饼表面呈现金黄色即可。


With this easy recipe, you can let your creativity flows by swapping chocolate chips with some fresh berries that are in season or using dried fruits and nuts too depending on what you prefer. Till then have a great weekend and do share with us your experience if you do try out this recipe.

4 comments:

  1. 很棒的巧克力豆豆 muffin,好好吃吧!

    ReplyDelete
    Replies
    1. Hi Joceline!!! 对哦!巧克力豆豆玛芬是大人小孩的最爱~

      Delete
  2. Love this recipe. Do you have one with banana also in it with chocolate chip?


    Betty

    ReplyDelete
    Replies
    1. Hi Betty,

      Thanks for your kind word. Perhaps you can take a look at this recipe http://ellenaguan.blogspot.sg/2010/10/chocolate-banana-muffins.html and omit the cocoa powder if you prefer plain banana muffin with chocolate chip :) HTH

      Regards
      Ellena

      Delete

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