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.
These muffins are tender. It is almost – almost! – like eating cake.
But in a muffin form. 🙂
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!
https://www.youtube.com/watch?v=TqTV2h8H8o4&authuser=1
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.
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.
You can even work with hot liquids or food then as the bowl stays stationary!
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. 
Set this aside.
In a large bowl, whisk together the dry ingredients – flour, sugar, chocolate chips, cocoa powder, baking powder, baking soda and salt.
Pour the wet ingredients into the bowl containing the dry ones.
Stir with a wooden spoon until just combined.
Do not over-mix. Over-mixing results in tough muffins.
And you really don’t want that.
Scoop the batter into muffin liners.
Bake at 200°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!)
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
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 – 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!
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
- 250g Prima top flour
- 120g caster sugar
- 130g mini chocolate chips
- 50g cocoa - I use Valrhona
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 110ml vegetable oil - I use Canola oil
- 75ml milk
- 175g Greek yogurt
- 1 teaspoon vanilla extract
- 60ml coffee - mix 1 tablespoon instant coffee with 60ml hot water
- In a medium bowl, combine the wet ingredients – egg, yogurt, milk, vanilla extract, coffee and oil – until combined. Set this aside.
- In a large bowl, whisk together the dry ingredients – flour, sugar, chocolate chips, cocoa powder, baking powder, baking soda and salt.
- Pour the wet ingredients into the bowl containing the dry ones.
- Stir with a wooden spoon until just combined. Do not over-mix.
- Scoop the batter into muffin liners.
- Bake at 200°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.
Hi,
I saw that the recipe asks for Top Flour but I can’t find it anywhere. Is it similar to cake flour? Can I use that instead or is there a better substitute?
Thanks!
You can use plain flour
Hi Diana,
May I substitute greek yogurt with sour cream? Thanks.
yes you can!
Hi Diana, the muffins are yummy! Cannot wait!!! Thanks for sharing
Awesome! I am so glad you enjoyed the recipe!
Hi,
Must the yogurt be in room temp when mix together? Or i can take out from fridge n mix it up straight away while its still chilled?
Made your lovely muffins today. So easy to make and delicious too. Thank you
Hi Diana, your muffins look delicious. May I check if I can substitute yogurt with milk instead? Thanks!
I guess so but I have not tried. the texture will change too.
Hi Diana, why is this recipe using top flour? You reply the answer to a question that can replace by all purpose flour will there be any different in texture? BTW, where can I get those muffin cup you are using in this recipe ? Thks