chocolate muffinsnothing 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)


chocolate muffins– 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

chocolate muffins– 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

chocolate muffinshappy baking peeps  (☆^ー^☆)


Pollution index: 39 (excellent)


(8) Comments

  • 柠檬叶 (November 30, 2013)


  • Esther Lau aka Copycake Kitchen (November 30, 2013)

    Very rich and moist chocolate muffins!!!! 流口水了!Delicious 🙂

  • 鲸鱼蓝蓝蓝 (November 30, 2013)


  • 月亮 (November 30, 2013)


  • 燕@yen (November 30, 2013)

    好巧,我這兩天也在做chocolate muffin…但,我買的chocolate chips是不耐烤的,全融化了。。。555!

  • joceline (December 1, 2013)

    浓浓的巧克力香气,飘洋过海来到我家了。嘻嘻嘻 ~

  • Mel (December 1, 2013)

    Good morning……Im still in bed while Im browsing your awesomely Goooooood muffins!! You should know when someone still in bed looking at chocolate muffins, there sure to be some noise coming out from somewhere…..ha, where? My stomach lah! Hehehe….Its hard to believe being in a big city, you cant find baking powder.

  • Nasi Lemak Lover (December 1, 2013)

    who can resist this type of rich chocolate muffin!

Leave a Reply

Victoria Bakes – Baking into the Ether