Yellow Muffins with Shaved Dark Chocolate ^^

What if you have to choose between a slice of cake and a cookie? Maybe a cookie. But what if you have to choose between a cookie and a muffin? Definitely a muffin. Who can deny a nice, fluffy and delicious muffin? I bet no one can. Children always love having a muffin/cupcake with chocolate frosting or even shaved chocolate. Muffins and chocolate, it seems to be a perfect match. And here’s the result: Yellow Muffins with Shaved Dark Chocolate ^^

Stunning Yellow Muffins right out of the oven xD

In comparison with cakes, scones or tarts, muffins are easier to make thanks to the simple mixture of wet and dry ingredients which contributes the batter. Once you follow the recipe step by step, you will have those beautiful muffins with a lovely smell and a fluffy and soft texture. I love looking at the muffins in the oven, seeing how they ‘grow’ after 5-10 mins, they look really nice though (but of course, freaking hot ^^). You can also prepare 2-3 kinds of frosting or even your favorite jam, so that all your family can serve themselves with their different and creative frosting, that would be super fun xD

If you’re curious, here’s the recipe:

      Ingredients (for 12 muffins)

1 1/2 cups (195 grams) all purpose flour

1 cup (200 grams) granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)

1 large egg, room temperature

2 large egg yolks, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) sour cream or whole plain yogurt, room temperature

     1.Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

     2. In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, and salt. Add the butter, egg, egg yolks, vanilla extract, and sour cream. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl. If necessary, stir the batter with a rubber spatula until the flour is fully incorporated.

     3. Evenly fill the muffin cups with the batter and bake for about 20 – 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

     4. Serve with shaved dark chocolate.

See you all in the next post xoxo

– Trang Quynh –


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