Milk Chocolate Yoghurt Muffins

It has been awhile since I last baked any muffins. I was flipping through a muffin cookbook, "750 Best Muffin Recipes", and could not decide which muffin to bake! Too many recipes, and I keep changing my mind! I finally settled on Milk Chocolate Sour Cream Muffins. I did not have any sour cream at hand, but I do have a tub of yoghurt. The rest of the ingredients are just the basic baking stuffs that I already have in my "baking pantry", including the milk chocolate bar.

I use a whole bar (200gm) of milk chocolate, cut them into chunks. As usual when making muffins, the dry ingredients are mixed in a large bowl, the wet ingredients mixed in another bowl, and combine the wet ingredients into the dry ingredients, stir to combine, taking care not to overmix the batter. The chocolate chunks are then stirred in gently. Spoon into the prepared muffin pan and bake as directed. This recipe yields only 10 muffins instead of 12 as indicated.

Let it cool for a few minutes, and eat it while it is still warm.

These muffins are simply delicious! Look at the melting chocolate! Yummy! The crumbs are really moist, soft and tender! And it stays as soft on the next too. They are not too sweet and each bite is just perfect with the melting chocolate chunks! Give this a try, I'm sure your family would love it too!

Milk Chocolate Sour Cream Muffins
(adapted from "750 Best Muffin Recipes", Camilla V. Saulsbury)
Makes 12 muffins
Preheat oven to 400F (200C)
12-cup muffin pan, greased

1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (omitted)
1/2 cup packed light brown sugar (lightly packed)
1 egg
1/2 cup unsalted butter, melted (I use salted butter)
1 cup sour cream (I replaced with yoghurt)
1-1/2 tsp vanilla extract
1-1/4 cups milk chocolate chunks
2 tbsp turbinado sugar (did not use this)

1. In a large bowl, whisk together flour, baking powder, baking soda and salt.
2. In a medium bowl, whisk together brown sugar, egg, butter, sour cream and vanilla until blended.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chunks.
4. Divide batter equally among prepared muffin cups. Sprinkle with turbinado sugar.
5. Bake in preheated oven for 19 to 21 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

**Using a standard-sized muffin pan, this recipe yields only 10 muffins, instead of 12. 

I'm linking this post with Cookbook Wednesday @ Months of Edible Celebrations

and 

Cook-Your-Books #21 @ Kitchen Flavours

Pumpkin Chip Muffins

First of all, thank you for all the Christmas wishes! We had a fantastic Christmas celebration over at my sister's house. Lots of delicious food, good company and lots of presents! Now that the Christmas holiday is over (for me at least), it is time to plan for the coming Chinese New Year, in less than a month!

Today, I'm sharing a lovely muffin recipe which I baked about two weeks ago. I have about 3 cups of homemade pumpkin puree in my freezer which I made last month and wanted to finish them up. My nieces and nephew came for a visit two weeks ago, perfect timing to use some of my pumpkin puree for these lovely Pumpkin Chip Muffins.

Homemade pumpkin puree

These muffins are delicious. They are really moist, soft and tasty.

As usual I reduced the sugar, to half, you would not miss out on the other half of the sugar. The sweetness is just right and with the chocolate chips scattered all over, it is definitely chocolaty sweet. I reserved some of the choc chips and sprinkle over the top of the batter before baking. 

These muffins was a hit. It was really good when eaten either warm or at room temperature. And they stay soft and moist even the next day. A definite keeper recipe!

I'm sharing this with
Cookbook Sundays hosted by Couscous & Consciousness
Bake with Bizzy hosted by Bizzy Bakes

Pumpkin Chip Muffins
(adapted from "750 Best Muffin Recipes" by Camilla V. Saulsbury)
Makes 12 muffins
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1 tsp ground cinnamon (I use 1/4 tsp)
1/2 tsp baking soda
1/2 tsp salt (I use slightly less)
1 cup granulated sugar (I use 1/2 cup)
2 eggs
1 cup pumpkin puree (not pie filling)
3/4 cup vegetable oil
1/2 tsp vanilla extract
1 cup miniature semisweet chocolate chips


Preheat oven to 400F (200C)
12-cup muffin pan, lined with paper liners

1. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt.
2. In a medium bowl, whisk together sugar, eggs, pumpkin, oil and vanilla until well blended.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips.
4. Divide batter equally among prepared muffin cups.
5. Bake in a preheated oven for 15 to 18 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.