Stir And Bake Chocolate Muffins 手拌式巧克力马芬

My two lovely cowboys made me some chocolate muffins for this year Mother's Day! They have chosen a simple and easy Stir and Bake recipe which I will share with you guys here.

As this is a stir and bake recipe, you do not need to pull out the mixer. You only need two bowls, one for dry ingredients and one for wet ingredients. Combine the two ingredients and the batter is done.

These muffins are best eaten the following day when the chocolate flavour has mellowed.

Ingredients:

Dry:

• 335 g Plain flour or all purpose flour
• 1/2 Cup or 45 g Unsweetened cocoa powder
• 2 and 1/2 tsp Baking powder
• 225 g Castor sugar
• 150 g Chocolate chips (dark or semi sweet)

Wet:

• 1/2 cup / 120 ml Vegetable oil
• 2/3 cup / 160 ml Milk
• 1 tsp Vanilla extract
• 2 Eggs

You will also need 9 - 12 muffin cups (depend on the size of your muffin cup)

Method:

• Preheat oven to 170C/340F.

• In a large bowl, sift the flour, baking powder and cocoa powder.

 

• Add in sugar and chocolate chips. Whisk to combine and make a well in center. Set aside.

• In another large bowl, whisk together vegetable oil, milk, vanilla extract and eggs.

                                 

• Pour the wet ingredients into the bowl of dry ingredients.

• With a rubber spatula, fold the dry and wet ingredients until just combined. Do not over mix the batter or you will end up with tough muffins.

• With a ice cream scoop or two spoons, evenly fill the muffin cups with the batter.

• Place in the oven to bake for 20 minutes or until a toothpick inserted in the center of muffin comes out clean.

• Transfer to a wire rack to cool for about 5 minutes before removing from the baking tray or muffin pan, if using. 

HAPPY BAKING AND COOKING!