Ultimate Double Chocolate Muffins

Ultimate Double Chocolate Muffins

Original recipe taken from: http://brighteyedbaker.com/2014/07/16/ultimate-double-chocolate-muffins/

Serving: 24 small paper cup muffins 

INGREDIENTS

8 1/2 ounces (2 cups, spoon and level) all purpose flour ( I used normal wheat flour)

3 1/2 ounces (1 cup) natural cocoa powder, sifted

2 1/2 teaspoons baking powder (I only had approximately 1 1/2 teaspoon baking powder) 

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs + 1 egg yolk 

8 3/4 ounces (1 1/4 cups) granulated sugar 

3 7/8 ounces (1/2 cup) canola or vegetable oil 

12 3/4 ounces (1 1/2 cups) sour cream (I used 1 1/2 cup of water + milk powder + 1 1/2 teaspoons of apple cider vinegar)

1 tablespoon vanilla extract 

10 1/2 ounces dark chocolates (I used combination of 4 ounces of cheap dark chocolates + 6 ounces of Beryl 52% dark chocolates) 

Optional topping: almonds and walnuts

STEPS: 

1. Sift flour, cocoa powder, baking powder, baking soda and salt. Mix well. Set aside.
2. Whisk eggs and sugar until thickened and ribbons can be seen (it's not gonna be obvious ribbon like kueh-neng-ko but when you whisk, you will see the ribbon). 
3. Mix in oil, sour cream (vinegar milk) and vanilla extract one after another. 
4. Fold in dark chocolates (chopped or chocolate coins). 
5. Pour into muffin cups till 90% full. 
6. Sprinkle any desired topping on top. 
7. Bake at preheated oven for 190 degree Celsius for 20 minutes or until toothpick inserted and comes out clean. Don't be confused with melted chocolate. 
8. Remove from oven. Let cool. Serve. 

This looks like a complicated long recipe but I think it is worth the effort for the end result is magnificent. It is really chocolate-y, rich and moist, like how the original recipe author has described in her blog. 

Without sour cream, DIY vinegar milk works well too. 

Muffin batter.

Before baking... 

After baking.. 

The muffins have risen a little 

My oven clock sorta spoiled.. 

So my muffins are baked longer than needed

However, thanks to the abundant chocolates, the muffins aren't dry at all

The second batch with walnuts topping look moister because they aren't baked that long

It's not easy to get a good muffin recipe as keeper 

Normally, muffins turn out to be dry and flour-ry

This is definitely going to get praises if you were to make for your loved ones