Triple Chocolate Muffins

Since I was in love at the first time after baking Double Chocolate Cupcakes from Donna Hay's recipe, I'm quite excited to try more of her recipes. This time I chose to try this chocolate muffins and I was curious to know would it be good as the cupcakes in my earlier post.

The recipe is very simple like general muffin recipes nothing complicated at all.... For my preference, I would love to bake muffins without using butter but using oil instead. I feel that oil can give the moistness to the muffin's texture very well and definitely it's more healthier than using butter, also can reduce the calories! With my modification, it turned out to be as below:

Triple Chocolate Muffins
Yield 5 cups big size or 9 cups in small size
*The original recipe created by Donna Hay*

All purpose flour 90 g.
Baking power 1/2 tsp.
Baking soda 1/4 tsp. (original recipe doesn't have)
Salt 1/8 tsp. (original recipe doesn't have)
Cocoa powder 2 tbsp.
Sugar 90 g.
Egg 1
Milk 50 g.
Oil 60 g.
Vanilla 1/2 tsp.
Dark chocolate (chopped into chunks) 150 g.
Semi-sweet chocolate chips to sprinkle on top

1. Preheat oven at 190C and line muffin tray with paper liners
2. Shift flour, baking powder, baking soda, salt and cocoa powder, stir in sugar and set aside
3. Mix egg, oil, milk with whisk and pour to the dry ingredients and mix well (Do not over mix). Fold in chocolate chunks.
4. Fill the batter into muffin cases and sprinkle some chocolate chips on top.
5. Bake for 18-20 mins

The muffins came out with a nice dome on top and good taste which not so sweet. It's such a perfect muffins indeed! Anyway, I highly recommend to keep this muffins in the air-tight container and enjoy your breakfast with this muffins in the next day :)