Muffins have always been a treat for my tongue and frankly I don’t need any occasion to bake a bunch of fresh muffins. So far I shared with you some interesting recipes of muffins like the apple – cinnamon muffins and fig – almond muffins which were bit experimental too. Even the savoury ones like the spicy – chicken muffins, harb muffins with smoked cheese were slightly unorthodox in the muffin family. This time, I’ve decided to turn traditional and share the recipe of much adored chocolate muffins which are however loaded with spices and chocolate chips. A bite in the muffin and one gets swayed away by the sweetness of chocolate with a pinch of spices.
Ingredients to serve 18 muffins :
- Butter (softened) – 100 gm.
- Caster sugar – 150 gm.
- Brown sugar – 115 gm.
- Large egg – 2
- Soured cream – 150 ml.
- Milk – 5 tbspoon
- Plain flour – 250 gm.
- Baking soda – 1 teaspoon
- Cocoa powder – 2 tbspoon
- Allspice powder – 1 teaspoon (½ teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon clove)
- Plain chocolate chips – 200 gm.
Line a cup-muffin tin with muffin liners.
Place the butter, caster sugar and brown sugar in a bowl and beat well.
Beat in the eggs, soured cream and milk until thoroughly mixed.
Sift the flour, baking soda, cocoa and allspice into a separate bowl and stir into the wet mixture.
Add the chocolate chips and mix well.
Divide the batter evenly between the paper liners.
Bake in a preheated oven, 190ºC or 375ºF, for 25 – 30 minutes.
Remove from the oven and cool for 10 minutes. Place them on a wire rack to cool completely.
Store in an airtight container until required.
- If the soured cream is not available at your place you can prepare it at home. Take 150 ml. plain cream in a clean jar. Add 1 tbspoon of lemon juice into the cream and mix well. Then add 2 tbspoon of plain milk and again give it a good shake. Cover the jar with kitchen towel and tie it with a rubber band. Place the jar in warm place overnight. Next day a thick soured cream will be ready to use.