Muffin is always the last thing on the shelves that I would choose from a bakery. Without beautiful topping like their cupcake counterpart, or fanciful filling like bread, muffins were simply 'boring'.
Until one day, a colleague of mine decided to leave her job in order to further her studies. On her last day in the office, she brought to office boxes of homemade muffins. Believe it or not, that was probably the best memories I had about her. The muffins that she made totally changed my pre-conception about boring muffins. Biting down the dark colored, crackly top muffin, the moist within immediately striked me with the many chocolate chips melting in my mouth. The muffin was soft and velvety. With just enough sugar, the mellow bitterness from the chocolate was lingering at the back of my mouth, prompting me to bite down some more. One wasn't enough.
Over the years, I wasn't able to find a muffin that is close to that. Until now, upon many trials and errors, referencing to even books on science of cooking, I had finally made muffins that I really love, and thus put an end to my search for the perfect muffin.
When the muffins were just out of the oven, it formed a layer of crust that was slightly crisp, and the middle was soft and moist with fine crumbs. The chocolate? Yes, they melted in the mouth the moment you pop it in. That, is the muffin that I love, and I hope you will love it too!
To make these muffins in a no-mixer way, you can use this quick and easy reverse creaming method. It makes my life so much easier with this one-bowl mixing trick! I will show you how to do it step-by-step in the following video:
Best Ever Chocolate Muffin
Ingredients
A
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Make 6 muffins.
Ingredients
A
- 60g milk
- 1 tbsp lemon juice
- 1 tsp vegetable oil
- 70g flour
- 20g cocoa powder
- 1/4 tsp baking soda
- 1 tsp baking powder
Others
- 57g butter
- 60g sugar
- 1 egg
- 60g + 1 tbsp chocolate chips
- In a bowl combine A together.
- In another bowl, combine B and mix well.
- In yet another bowl, cream together butter and sugar until the color turn pale and fluffy.
- Add egg in a slow stream while continue to beat.
- Add half of B, then half of milk mixture and fold gently. Add the rest of B and the rest of the milk and fold until combined.
- Add chocolate chips and gently mix well.
- Pour batter into cups. Top each cup with some chocolate chips.
- Bake in preheated oven at 180C for 20 minutes.
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巧克力妈芬
做6个
材料
A
- 60克鲜奶
- 1汤匙柠檬汁
- 1茶匙植物油
B
- 70克面粉
- 20克可可粉
- 1/4茶匙小苏打粉
- 1茶匙发粉
其它
- 57克黄油
- 60克糖
- 鸡蛋1个
- 60克+1大匙巧克力豆
做法
- 在一个碗里将A混合。
- 在另一个碗里，结合B搅拌拌匀。
- 再取另一个碗，将黄油和糖一起打发直到颜色泛白和蓬松。
- 慢慢加入鸡蛋，同时继续打发。
- 加入一半的B，然后加入一半牛奶，并轻轻地切拌。加入其余的B和剩余的牛奶，切拌直混合。
- 加入巧克力豆，轻轻拌匀。
- 将面糊倒入杯子。每个杯子上面撒上一些巧克力豆。
- 在已预热烘箱中以180℃烤20分钟。
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