yummy! chocolate muffin with chocolate chips and nuts
Wednesday, September 19, 2007
Last Sunday, I attempted on baking muffins since I was craving for them. I searched the internet as at first I wanted to bake fruit-based muffins but none to my liking. So, I ended up with chocolate muffins. And oh my, this is one delicious muffins I have whipped up. My family loves it.
The muffins are huge and oh so moist (I am practically drooling right now, kurang pahala puasa...). It becomes more delicious after you leave it overnight in room temperature. This is because the chips have melted and the oil is oozing out producing an even more tender and moist texture. Yummy! The walnuts give it a slight bitter taste which balances out the overall sweetness. This makes the sweetness just right. So, I must share it with you so that you can try it out yourself. I'd definitely be baking this for the upcoming raya, but most probably as a cake instead of muffins. This recipe makes 18 muffins.
INGREDIENTS
The muffins are huge and oh so moist (I am practically drooling right now, kurang pahala puasa...). It becomes more delicious after you leave it overnight in room temperature. This is because the chips have melted and the oil is oozing out producing an even more tender and moist texture. Yummy! The walnuts give it a slight bitter taste which balances out the overall sweetness. This makes the sweetness just right. So, I must share it with you so that you can try it out yourself. I'd definitely be baking this for the upcoming raya, but most probably as a cake instead of muffins. This recipe makes 18 muffins.
INGREDIENTS
2 cups all-purpose flour (I used tepung gandum cap sauh)
3/4 cup unsweetened cocoa powder (van houten definitely)
1 1/2 cups white sugar
1/2 teaspoon baking soda
2 teaspoons baking powder (cap royale)
1/4 teaspoon salt
1 1/2 cups milk (I used Goodday fresh milk. Don’t use low-fat milk, it would slightly spoil the taste)
1 egg
3 tablespoons canola oil (cap Naturel seems to be a good bargain for money)
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (hershey’s definitely)
1/2 cup chopped walnuts
1/3 cup chopped almonds
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2. In medium bowl, sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips, walnuts and almonds, stir well.
3. Fill muffin cups 3/4 full.
4. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. (25 minutes is the best)
3/4 cup unsweetened cocoa powder (van houten definitely)
1 1/2 cups white sugar
1/2 teaspoon baking soda
2 teaspoons baking powder (cap royale)
1/4 teaspoon salt
1 1/2 cups milk (I used Goodday fresh milk. Don’t use low-fat milk, it would slightly spoil the taste)
1 egg
3 tablespoons canola oil (cap Naturel seems to be a good bargain for money)
1 teaspoon vanilla extract
1 cup semisweet chocolate chips (hershey’s definitely)
1/2 cup chopped walnuts
1/3 cup chopped almonds
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2. In medium bowl, sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips, walnuts and almonds, stir well.
3. Fill muffin cups 3/4 full.
4. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. (25 minutes is the best)
TIPS
1. The muffins in the recipe would have a rounded top. However, if you want the muffin to crack (like the ones in delis), then sprinkle sugar on top of the muffin batter prior to baking. I recommend sprinkling the sugar in forming the letter ‘X’. It should crack evenly.
2. For the sweet-tooth, if you plan to devour the muffins as soon after baking, I recommend sprinkling some icing sugar on top, as the sweetness hasn't set in yet. However, I strongly recommend setting it for 5 hours (minimum) or leave it overnight in a room temperature. It'll be much tastier.
3. I didn't have enough walnuts, so I balanced it out by adding more almonds. Tastes good nonetheless.
4. I didn't buy chopped nut. Instead I bought whole walnuts and sliced almonds and chopped it up myself. This is because chopped nuts tend to be too fine/dah rupa serdak.
5. Be careful when you eat though, it'll smudge your teeth. Hehehe, but worth it!
Enjoy the muffins :)
p/s: Sorry but I don’t have any pictures. I keep postponing and by the time I wanted to snap some, my brother finished the muffins. But it is in dark brown, lined with melted chips and huge. The inside is ‘berongga’, meaning the batter turned out well.
