Tuesday, March 22, 2016

Moist Chocolate Muffin (banana milk flavour)

Small muffin with low-dome, customised for the little tummies. ;)

This muffin recipe had been queuing in my to-bake-list for few months. Always waiting for a 'chance' to bake it. My baking rule #1 is... only bake when I am in good mood, #2 is ... any chocolaty bakes, must share the food with friends. 

My son joined the camping at the park last weekend. And that's the perfect reason for me to bake this rich chocolate flavour muffin so he could share it with his friends.

I'm not a big fan of chocolate dessert or cakes unless it's added with something else in there, for example: nuts/ dried fruits or ....well, I just don't like PLAIN-CHOCOLATE-ANYTHING! So this chocolate muffin, I used Meiji banana milk instead of plain fresh milk for extra flavour. And, yes it turned out great and I personally like it and had a serving right after it cooled on the rack! That's not the best time to consume these muffins. It taste even better overnight ;) Soft, fluffy and moist....

Ingredients: (Yield 11 small muffins)


80g Butter (softened)

80g Sugar (this recipe is less-sweet, do not reduce sugar unless you like bitter muffins)

1 Egg (lightly beaten)

130g Banana Milk or plain fresh milk

(B) - Sift all dry ingredients in a bowl, set aside.

25g Almond Flour

100g Cake Flour

20g Cocoa Powder

1 tsp Baking Soda

3-4 tbsp Chocolate Chips (personal preference)

I did not use my KitchenAid stand mixer to make this.
All can be done with a hand whisk.
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.



1. Cream butter and sugar. 

2. Gradually beat in egg. 

3. Stir in flour mixture in 3 batches. 

4. Stir in milk. Add chocolate chips. Do not over-mixed the batter otherwise the muffin may turn out hard and dense.

5. Pour the batter  evenly into 11 small muffin cups. Top with some chocolate chips (optional). Bake in a preheated oven 180'C for 25 minutes or until cooked. Every oven is different, do adjust the baking temperature and time accordingly. 

6. Remove from the oven, transfer to a cooling rack. Once completely cooled, keep in an airtight container. 

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Some feedback from those who have tried this recipe:

By Jessica Liew 

By Jessica Liew

By Cecilia Tay

By Karen Tai 

Recipe credit: Jackie Sim. Thank you for sharing. :)