I was thinking of baking these chocolate muffins when I saw a recipe from the book, 100 Desserts to Die For by Trish Deseine but the original recipe is a slightly more complicated with cream cheese icing and caramelised peanuts.
Actually, I just want to bake moist, rich and delicious dark chocolate muffins with nothing more. They must be quick and easy to bake. Preferably with less fat and less sugar but the texture and taste must be not be compromised. In another words, I was after “less is more” and so I created these muffins…
These Quick and Easy Dark Chocolate Muffins are baked with less fat and less sugar.
Yet, they are really moist, nice and yummy!!!
My dark chocolate muffins recipe is completely different from the recipe that I saw in the book, 100 Desserts to Die For by Trish Deseine as this is what I did to the original recipe…
First, I ditched the cream cheese icing and caramelised peanuts. Simply because less is more.
I don't know why the original recipe uses plain flour with no baking powder or any other raising agents to bake their chocolate muffins and so I choose to use self raising flour instead.
I replaced the caster sugar with dark muscovado sugar or dark brown sugar for extra flavor and moisture and kept the added amount as minimal as possible. So you know, the sweetness is my chocolate muffins is perfect being not too sweet.
I replaced the addition of 2 eggs with 4 egg yolks and 1 egg white for extra moisture and tenderness.
I have also added vanilla and salt for extra taste and fragrance.
After applying more than these 5 major modifications, I can safely say that these thoroughly transformed muffins are baked based on a highly revamped recipe.
Watch my video to watch how I mix mix mix all ingredients together and bake. It is so quick and easy!!!
Within minutes, ta-dah!!!
We were enjoying these rich and moist chocolate muffins…
So moist and chocolaty!!!YUMMY!!!
I did some calculation... Each of these large cafe-style muffins has 14g added sugar and 8g added oil. Yet, they are so moist and sweetness of these rich-dark chocolate treats is a spot-on. Plus, it is an easy fail-proof fuss-free recipe that is perfect for all busy people!!! I would say... It's a big YAY for me!!! What say you?
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Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here’s the recipe.Make 9 standard 1/3 cup size or 7 large café-sized muffins60g neutral-tasting vegetable oil200ml milk4 large egg yolks, 17g each1 large egg white, 35g each1 tsp vanilla paste100g (1/2 cup) dark muscovado sugar or dark brown sugar200g (1 1/3 cup) self-raising flour35g unsweetened cocoa powder, preferably Dutch processed - I used Valrhona.1/2 tsp salt100g (1/2 cup) dark or milk chocolate chips, plus extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoaPreheat oven to 180°C (350°F). Line the cups of a standard 1/3 cup muffin pan with standard or large café-sized baking paper cups.Add oil, milk, egg yolks, egg white, vanilla and sugar in a large mixing bowl. Mix until well-combined. Sift flour, cocoa powder and salt into the oil mixture. Add chocolate chips and mix gently until all of the ingredients are just combined. IMPORTANT- Do not over-mix! It's ok if the batter is slightly lumpy. Over-mixing will toughen the muffins eventually.Scoop batter into the prepared muffin pan all to the way to the rim. Top with extra chocolate chips if desired. Bake for 20 mins for standard or 25 mins for large muffins or until an inserted skewer comes out with light streaks of chocolate, not wet and thick batter. Do not over-bake these muffins. Allow the muffins to cool slightly in the pan for about 10 mins, then transfer onto a wire rack to cool slightly. Serve and enjoy!These muffins are the best to eat when they are lightly warmed. Store muffins in an airtight container for up to 2 days at room temperature or in a fridge or in a freezer (in zip-lock bags) for up to 2 weeks. To serve, microwave each muffins with high power for about 10-20 secs for muffins at room temperature / in a fridge or about 30-40 secs for frozen muffins or until muffins are warm, soft and moist again.Happy BakingPlease support me and like me at Facebook...
