Chocolate Muffins (Olympic Inspired)
Makes 12
All Purpose Flour (Maida) - 1 ¾ cup (220 gm)
White Sugar - ½ cup
Brown Sugar - ½ cup
Baking Soda - 1 ½ tsp
Salt - ½ tsp
Cocoa Powder - ½ cup
Boiling Hot Water - ½ cup (120 ml)
Vegetable Oil - ½ cup (120ml)
Sour Cream (or Greek Yogurt or Hung Yogurt) - 1 cup (240 gm)
Eggs - 2 Large
Vanilla Sugar - 1 sachet or Vanilla Essence - 1 tsp
Semi- Sweet Chocolate Chips - 1 ½ cup (270 gm)
Chocolate Chunks - ½ cup
White Chocolate Chunks - ½ cup
(For Chocolate Chunks use 6 rectangles in each colour and divide them into 2 which would equal 12 halves in each colour).
Replace brown sugar with white sugar if unavailable. Brown sugar adds moisture to the cake while white sugar provides a more structured consistency to the muffins.
Optional if making chocolate ganache use ¼ cup chocolate chips with ¼ cup whipping cream or heavy cream.
Scoop the prepared muffin batter in to muffin liners. Fill the liners with the muffin batter to 3/4th.
Preheat oven at 375°F or 190°C. Bake for atleast 25 mins to 28 mins. Each oven is different. My muffins were baked in exactly 27 mins.
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