The need to make these muffins basically stemmed from my son who seems to always ask for those RM1 chocolate muffins sold at Aeon. It’s either donuts of muffins. Now I don’t know how to make donuts….yet, but what does that say about me if I can’t even knock up a decent batch of chocolate muffins? The problem is….I don’t have a recipe I go to for chocolate chip muffins or rather I haven’t found one. So when I saw this recipe on Ancoo’s Journal, it looks like a keeper. I modified the method of making it though because based on what the original recipe says, it doesn’t specify how you should mix the batter in which order of ingredient so I kind of winged it a bit.
The batter looked more wet than the original which got me a bit worried because her picture looked more like a proper cakey mixture. No turning back now…I just melted the butter and chocolate together first because I don’t trust my microwave to do a decent job of melting my chocolate. It somehow always gets dry on the sides no matter the setting. I always melt chocolate double boil style so I thought why not just combine the two. I also combined beating the eggs and sour cream together while the milk I mixed with the vanilla. So you can see it’s like 3 sets of combo. This also to avoid overmixing the batter because I thought if I add the ingredients one by one, I have to keep mixing the batter, I was afraid I would overbeat the mixture.
Now, I have made chocolate chip muffins in the past but it was a plain vanilla muffin with chocolate chips on top and J-man just refused to touch it. The ones in Aeon are really dark. So that means the base muffins is a chocolate muffin with chocolate chips. I don’t know what they put in it to make it look so dark and it being sold at RM1. Made me feel a bit skeptical.
So I wanted to mimic that appearance that appealed to him but a least I know what’s going inside the muffin. To make it even chocolatey dark, the solution is simple, I just added an additional 2 tablespoons of cocoa powder into the dry mix.
Spooning the mixture to the cups was rather messy because my batter was rather loose. These are days when I wish I had those fancy gadgets that just pumps batter to the muffin cups. But with a little effort, everything got into the cups, 12 in total. I would suggest using a sturdy muffin liner/cup for these muffins. Don’t use the thin papery ones because they will puff up quite high when baking. It turned out alright and the texture was good. Two of my muffins had spillage though because I think my cups were not big or high enough, so use a medium sized cups.
J-man came to peek at me when I was shooting these muffins. His eyes lit up and he had this silly grin on his face. I gave him one muffin and said to smile for the camera. He was so shy and kept looking down at his muffin. Finally he couldn’t wait any longer and took a hearty bite.
The sister on the other hand, expressed her approval better by giving me her best pose with muffin remnants.
DOUBLE CHOCOLATE MUFFINS
recipe from Ancoo Journal with slight additions
225 gms self-raising flour
1/2 tsp baking powder
100 gms light brown sugar
2 tablespoons cocoa powder
75 gms butter (melted with chocolate)
125 gms sour cream
100 ml fresh milk
1 teaspoon vanilla extract
100 gms semi-sweet chocolate
60 gms chocolate chips
1. Pre-heat oven to 180C. Sieve the dry ingredients together; self-raising flour, baking powder and cocoa powder.
2. Weigh out the sugar. Add to the dry ingredients. Use a whisk to thoroughly mix everything together.
3. Melt semi-sweet chocolate with butter in a bowl over a boiling pot of water. Leave to cool.
4. Beat the eggs and sour cream together.
5. Add vanilla to the milk.
6. Pour sour cream-egg mixture to dry ingredients along with milk-vanilla.
7. Give it mix with spatula, add the melted butter and chocolate.
8. Give everything a good mix with the spatula to make sure there is no raw flour.
9. Add chocolate chips and give it a final stir.
10. Prepare muffin tray lined with cups. Spoon batter to cups. Drop some chocolate chips on top.
11. Bake in the oven for about 30 mins or till the skewer comes clean.
12. Leave to cool before eating.