Baking # 5: Double Chocolate Chip Muffins

hello! it’s another baking time. 🙂 surprisingly, i’m in the mood to cook and bake these past few days. inspired? maybe. or could it be just a usual case of boredom. i really like the slow pace of life here because there’s so much i can do after work. our evening starts at 5pm so you could imagine how much time we have before going to bed. since i’m feeling awesome in the kitchen, “hoy Sir, enjoy it while it lasts! hahaha”. 

i found this recipe of chocolate chip muffin in the internet which is very easy to do. i want to maximize whatever ingredients i have at home so this is the best choice for now. you know that feeling while getting the goodies out of the oven (like new parents waiting for the baby) -priceless. 🙂

here’s the ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract

uttermilk, white chocloate chips, canola oil
buttermilk, white chocloate chips, canola oil
flour, brown sugar, cocoa, baking powder, baking soda, vanilla, egg
flour, brown sugar, cocoa, baking powder, baking soda, vanilla, egg

…and how to do it.
1. preheat the oven to 200 degrees C.
2. put the dry ingredients together such as flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl.

dry ingredients
dry ingredients

3. pour all the liquid ingredients into a measuring jug.

wet ingredients
wet ingredients

4. mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins.

mix them all together
mix them all together
lumpy batter makes better muffins
lumpy batter makes better muffins

5. spoon into the prepared muffin cases.

scoop them in the muffin pan
scoop them in the muffin pan

6. sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

legen...wait for it.
legen…wait for it.

tsaran! looks and smells promising. wait til we taste it?


hmm, it doesn’t seem like the husband likes it? i don’t think so. nakadalawang kuha na kaya yan.

one happy customer. hahaha!
suki na yan. haha!

it tastes good though apart from its mushroom like appearance, it tastes just the same as my first cupcake. i have a feeling that i must have done something wrong so i searched for the difference between the two. apparently, cupcakes are sweeter, moist and is a mini version of cakes while muffins should be bread like, dense and drier. i realized that i have over-mixed the batter making it almost cupcake like in step # 4. i should have hand-mixed the batter leaving it with lumps? i don’t know, i’m confuse as well. i’m just starting so maybe more practice and i will get to learn all of these.

for the mean time, join us as we enjoy eating more calories and gain extra kilos. hehehe.

nauubos naman namin to. haha! :))
nauubos naman namin to. haha! :))