Chocolate Muffins

On somedays I just want a simple muffin with a good cup of tea...

Good chocolate muffin recipes are not easy to come by. I've tried quite a few. They are either too dry, or not chocolatey enough or too fattening. Here's one that is just about right. Rich and moist but healthier if you use low fat plain yoghurt.

The combination of a good quality chocolate powder and chocolate chips which oozes when you bite into it is what makes this muffin stand out. This is definitely one of my favourite chocolate muffin recipes.

Moist Chocolate Muffins (12 large or 18 small muffins)
From All Recipe

Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 3/4 cup chocolate chips
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup plain yogurt
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/4 cup chocolate chips

Method

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.
• Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. 
• Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Chocolate Chocolate-Chip Muffins

Who can resist double chocolate muffins? Certainly not me and I jumped right into making these after seeing this Nigella recipe on Food Network. The muffins turned out a little dry and rather bland - which was disappointing. It was only then I read the reviews and there was similar feedback about the texture and taste. 

I made another of batch of these muffins and this time, followed the recommendations and added an extra spoon of yoghurt and coco powder as well as a little salt. I also lowered the baking temperature and baked for a shorter time. These small changes made all the difference. 

The second batch was moist and chocolate-y and my kids agree  - they were gone in no time at all!

Chocolate Chocolate-Chip Muffins (12 muffins)

Recipe by Nigella on Food Network 

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons best quality cocoa powder
• 3/4 cup superfine sugar
• 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
• 1 cup milk
• 1 tbsp yoghurt (my own addition)
• 1/3 cup plus 2 teaspoons vegetable oil
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/2 tsp salt (my own addition)

Method

• Preheat the oven to 400 degrees F (200 degrees C) - I baked at 180 degrees C
• Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. 
• Pour all the liquid ingredients into a measuring jug. 
• Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. 
• Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes (I baked for 18 minutes) or until the muffins are dark, risen and springy.

This is for Cook Like A Star hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. 

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids,my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out. 

Cinnamon Sugar Donut Muffins

I grew up eating sugar-coated donuts (either small round ones or in the shape of a ring) from the neighbourhood bakery shops. As a little girl, these were such a treat - soft and fluffy deep fried dough dunked in lots of sugar! Later on, we had many chain stores such as Dunkin Donuts selling assorted donuts in many different flavours and fillings. But I think the traditional ones I grew up with are still the best.

I was intrigued by this Cinnamon Sugar Donut Muffins recipe as it reminds me of those donuts I grew up loving except that it's baked and not deep fried - which hopefully means its healthier and I can eat a few more :)

The texture of these donuts are not exactly like the traditional ones which is more bread-like. These ones are more cake like and they actually remind me of scones. Nonetheless, they are very delicious - soft, crumbly and carries a hint of nutmeg and cinnamon which makes each bite extremely aromatic. 

These donuts muffins are then coated with melted butter, and cinnamon sugar. The muffins on its own can be rather plain, but is fully transformed after coating into a delicious and addictive bake. My daughter kept asking for them and they were gone in no time. I halved the amount of sugar in the donut muffins so they are not sweet. But after they are coated with sugar, they are just nice. 

Cinnamon-Sugar Donut Muffins (12-15 regular muffins)

Recipe adapted from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day and posted by Tasty Kitchen found here.

Muffin Ingredients

• 3 cups All-purpose Flour
• ¼ teaspoons Baking Soda
• 2-½ teaspoons Baking Powder
• ¾ teaspoons Salt
• ¼ teaspoons Ground Nutmeg
• ¼ teaspoons Ground Cardamom Or Ground Cinnamon
• ¾ cups Plus 2 Tablespoons Milk
• 2 Tablespoons Buttermilk (substituted with 2 tbsp yoghurt)
• ½ cups (113 g) Butter, Room Temperature
• ¾ cups Sugar
• 2  Eggs

Coating Ingredients

• ½ cups (113g) Butter, Melted
• 1 cup Sugar
• 1 Tablespoon Ground Cinnamon

Method

For the muffins:

1. Preheat oven to 350ºF (175ºC). Lightly spray 12 large muffin cups (I made 14 muffins)

2. Mix together the flour, baking soda, baking powder, salt, nutmeg, and cardamom (or cinnamon). In a medium bowl, combine milk and buttermilk.

3. In a large bowl, using a handheld mixer on medium speed, cream the butter. Turn the speed to low and gradually add the sugar. Mix until mixture lightens in color. Add the eggs, one at a time, beating until just combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix.

4. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately 2/3 full. Bake for 20-25 minutes, until the tops are firm to the touch and lightly golden,.

For the coating:

1. While the muffins bake, set up 2 bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.

2. Let the muffins cool completely on a wire rack. Dunk them in the melted butter, then coat them with the cinnamon sugar.

I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Her Frozen Wings and Zoe of Bake for Happy Kids

Corn Muffins (Kenny Rogers)

I grew up eating at Kenny Roger's and their corn muffin remains one of my favourite items whenever I eat at the restaurant. I don't eat there as often now because its simply easier to eat at home when I have three young kids. When looking around for corn recipes to take part in this month's Little Thumbs Up, I suddenly remembered those famous corn muffins and found a recipe that claimed to be the original. That's a big claim - I had to make these and see if its true. 

These muffins are so good and really close to the original taste I recall. A little sweet, a little salty, and has the distinctive taste of milk and honey. It is firm yet fluffy and has moist crumbs.

I had to eat the muffins the Kenny Rogers way - with Lemon Roasted Chicken, roasted potatoes and summer salad - absolutely delicious and satisfying! 

Kenny Roger's Corn Muffins (Makes 12)

Recipe from here.

Ingredients

• 1/2 cup (113 g) butter 
• 2/3 cup sugar (reduced to about 1/3 cup)
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen yellow corn

Method

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, sugar, honey, eggs and salt in a large bowl.
• Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing.
• Add corn to mixture and combine until corn is worked in.
• Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchen, at this post. 

This is for Made with Love Mondays by Javelin Warrior.

This is for Tea Time Treats hosted by What Kate Baked and Lavender and Lovage. 

Pineapple Orange Coconut Muffins

My baking friends, Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY are hosting the Little Thumbs Up event and the theme for the month is Pineapple. It's a great theme for February as this is Chinese New Year month and pineapples are an auspicious fruit to have during this time. 

I am getting a little tired of making CNY cookies so instead of pineapple tarts, I decided to try out other pineapple recipes and came across a easy to make pineapple muffin. The original recipe uses lemon zest but I thought lemons and pineapples seem a little weird together and it may be too tart . 

I wanted a refreshing but lighter flavour as well as tropical touch to these muffins so I substituted the lemon for orange and added in some dessicated coconut bits.  The result was a light and fluffy muffins full of tropical flavours - the bites of  pineapple was refreshing while the coconut added a little crunch. 

I only used half the amount of sugar recommended below and the muffin was not very sweet - just the way I prefer it. I also made a glaze using a little orange juice and icing sugar to make it look more attractive and give it a little more texture. It was delicious warm with a little butter spread over it - made me feel like I was holidaying on a little tropical island far far away. My kids and friends gave the thumbs up for it!

Wishing all my friends a Happy and Prosperous year ahead! 

Pineapple Orange Coconut Muffins (9 muffins)

Recipe adapted from My Gourmet Connection

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 large egg
• 6 tablespoons milk
• 1/2 teaspoon lemon extract (I used orange extract)
• 4 tablespoons butter, melted and cooled
• Zest of 1/2 lemon (1 orange)
• 1 cup fresh pineapple, cut into 1/4 inch pieces
• 1/2 cup of dessicated coconut (optional)

Method

• Preheat the oven to 375°F (190°C) . Prepare muffin tins by lightly greasing each cup
• Sift together the flour, baking powder, salt and sugar. In a separate bowl, beat the egg, milk and lemon extract until frothy. Add the butter and lemon zest, combine well and stir in the pineapple. Add the mixture to the dry ingredients, combine thoroughly, but don't over mix.
• Spoon the batter into the prepared muffin tins (approximately 1/3 cup each) and bake for 14 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.