chocolate breakfast muffins (•‿•)

nothing to say today except that i cannot find baking powder in beijing… nightmare… this is a complete nightmare.. first no cream cheese, now no baking powder…. spit blood… ｡:ﾟ*+;(●´･д･`●);+*ﾟ:｡

you’d have realised there’s lots of chocolate flavoured bakes in my house… that’s because my hubby loves chocolate… (who doesn’t?) this is one very simple bake… by the time the man is ready to jet out of the house, these are ready to go with him… and they taste (in deep German accent) awesome-ly goooooooddddddd…..

Recipe adapted from King Arthur Flour

Ingredients (makes 12 muffins)

2/3 cup (2 ounces) Dutch-process cocoa
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 large eggs
3/4 cup (6 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted; or 1/3 cup (2 3/8 ounces) vegetable oil
coarse white or pearl sugar, for topping (optional)

Directions

– Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside
– In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined
– Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a “mushroom” shape. Sprinkle with pearl sugar, if desired
– Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups

– i would suggest not omitting the espresso powder ~ it does give a good fragrance to the muffin
– i omitted vinegar as i used buttermilk and cut sugar to 3.2 oz of sugar. the muffin came to a nice sweetness (don’t forget there are alot of chocolate chips in the muffin to give it more sugar punch)
– i first baked my muffins for 6 mins at 220 degrees C, and another 17 mins at 180 degrees C

happy baking peeps  (☆^ー^☆)

Pollution index: 39 (excellent)