double mocha chocolate chip muffins

I am not a big fan of heavy and dense muffins.

So I am always on the look out for new muffin recipes. 

When I find one that I really like, well, I share the recipe with you!

And today, I am sharing this fabulous recipe I found.

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These muffins are tender. It is almost – almost! – like eating cake.

But in a muffin form. πŸ™‚

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At home, I generally bake alone.

I love baking alone – my own time and target and since only I know what I am doing, no one gets in my way.

The thing about baking alone, though, is that I have only one pair of hands.

So sometimes it can be a bit tricky because I need someone to hold on to a bowl or a whisk while I am performing another task concurrently.

This is where the Staybowlizer comes in handy!

Having a Staybowlizer is like gaining a third hand. Instead of using a damp kitchen towel, which doesn’t really stop the bowl from shifting anyway.

A staybowlizer stops the bowl from moving – there are two ways to use the Staybowlizer. One is by using its primary orientation (with the logo facing up). This cradles the bowl and supports it fully. 

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The second way is by flipping the Staybowlizer so the logo faces down. By exerting pressure downwards. the device’s lower flange will collapse and a suction-lock is formed between the bowl, device and surface.

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You can even work with hot liquids or food then as the bowl stays stationary!

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When I was first introduced to the Staybowlizer, I was skeptical but once I started using it, I really couldn’t understand how I’d cope without it for so long!

Let me show you how to make these yummy muffins.

In a medium bowl, combine the wet ingredients – egg, yogurt, milk, vanilla extract, coffee and oil – until combined. IMG_0291 IMG_0293

Set this aside.

IMG_0295In a large bowl, whisk together the dry ingredients – flour, sugar, chocolate chips, cocoa powder, baking powder, baking soda and salt.

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Pour the wet ingredients into the bowl containing the dry ones.

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Stir with a wooden spoon until just combined.

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Do not over-mix. Over-mixing results in tough muffins.

And you really don’t want that.

Scoop the batter into muffin liners.

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Bake at 200Β°C for 20 minutes. 

Do not over bake the muffins. The residual heat will continue to cook the muffins.

Transfer the muffins onto a wire rack and cool completely. (Of course if you can’t wait, you can grab a muffin and tuck in now!)

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The muffins can be stored in an air-tight container for up to 5 days.

Enjoy!

ON-GOING WORKSHOPS

Date: Saturday 13 May 2017

Workshop: Hands on Thai Milk Tea Chiffon & Gula Melaka Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 Date: Friday 19 May 2017

Workshop: Hands on Thai Milk Tea Chiffon & Gula Melaka Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 20 May 2017 (4 PLACES LEFT)

Workshop: Hands-on Savory Tarts and Hand Pies Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Thursday 25 May 2017

Workshop: Hands-on Savory Tarts and Hand Pies Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Wednesday 24 May 2017

Workshop: Hands-on Red Velvet Cake with White Chocolate Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Thursday 1 June 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 10 June 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: Butter & Bake

Tickets Link > CLICK HERE 

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  Date: Wednesday 31 May 2017

Workshop: Hands-on Strawberry Shortcake with Fresh Cream Frosting Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 24 June 2017

Workshop: Hands-on Strawberry Shortcake with Fresh Cream Frosting Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 Date: Friday 2 June 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 24 June 2017 (1 PLACE LEFT)

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.00am β€“ 12.0pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

 Date: Saturday 17 June 2017

Workshop: Hands-on Dark Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Staybowlizers are available online from Kitchenary Singapore. 

Readers of The Domestic Goddess Wannabe get 15% discount for all online purchases from the Kitchernary Online Shop. Use discount code: DGW118 when checking out!

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You can also purchase them from 

Harvey Norman Millenia Walk & Suntec City
All Robinsons Departmental stores
All Metro Departmental stores
Takashimaya
OG People’s Park Departmental stores

Authorised retailers:
CLICK HERE

 Recipe Card

Double Mocha Chocolate Chip Muffins
Yields 12
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Ingredients
  1. 250g Prima top flour
  2. 120g caster sugar
  3. 130g mini chocolate chips
  4. 50g cocoa - I use Valrhona
  5. 3/4 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1 egg
  9. 110ml vegetable oil - I use Canola oil
  10. 75ml milk
  11. 175g Greek yogurt
  12. 1 teaspoon vanilla extract
  13. 60ml coffee - mix 1 tablespoon instant coffee with 60ml hot water
Instructions
  1. In a medium bowl, combine the wet ingredients – egg, yogurt, milk, vanilla extract, coffee and oil – until combined. Set this aside.
  2. In a large bowl, whisk together the dry ingredients – flour, sugar, chocolate chips, cocoa powder, baking powder, baking soda and salt.
  3. Pour the wet ingredients into the bowl containing the dry ones.
  4. Stir with a wooden spoon until just combined. Do not over-mix.
  5. Scoop the batter into muffin liners.
  6. Bake at 200Β°C for 20 minutes.
  7. Do not over bake the muffins. The residual heat will continue to cook the muffins.
  8. Transfer the muffins onto a wire rack and cool completely.
Adapted from An Italian in My Kitchen
Adapted from An Italian in My Kitchen
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 

 

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