Wednesday, 13 May 2015

Quick & Easy Double Chocolate Yogurt Muffins 简易双巧克力优格玛芬 (中英食谱教程)


I have been using this quick and easy muffin recipe all these while especially when I am super busy and do not have much time to bake. This recipe is really a life saver to me as all in all it takes only 30 minutes to churn out a batch of delicious and moist muffins. In this recipe, I only used one single baking tool - the Tovolo dough whisk, to do the job. Yay, less washing to do...especially if you are like me who do not have the luxury of having a helper at home to do all the washing. 


For those who are new to the dough whisk, it is also known as the Danish Dough Whisk or Brotpisker in Danish. It is an essential tool for all bakers as it can do chores like mixing muffin batter, mixing heavy dough prior to kneading and other batters which you don't want to beat for fear of toughening your bakes. This specialized baking tool is also easier to wash compared to a hand whisk. 

You may click on the following links to check out my youtube videos how this tool was used: 
1. Cranberry Yogurt Muffins -
2. Wholemeal Cranberry Cream Cheese Non-Knead Buns


1.蔓越莓酸奶玛芬 -
2.蔓越梅奶油奶酪全麦免揉面包 -

Quick & Easy Double Chocolate Yogurt Muffins 
( recipe adapted from my Easy 30 mins Chocolate Yogurt Muffins中文食谱由Baking Taitai翻译) 

Ingredients: (makes about 20 small cups of 5.5cm diameter)

2 big eggs ( I used 89g ones) *  
100g sugar   (I used organic raw sugar)
80g sunflower oil  
100g whipping cream (I used whipping cream containing 38% dairy fat)  
160g greek yogurt  (I used honey greek yogurt, you can replaced with any plain yogurt)  
200g cake flour  (I used premium Blue Jacket cake flour)  
25g premium unsweetened cocoa powder 
2 teaspoon baking powder 
1/4 teaspoon baking soda 
100g chocolate chips (I used Ghirardelli 60% cacao premium baking chips)  


全蛋2大粒 (我用一粒89克的鸡蛋)*
100克 糖 (我用有机原糖)
80g 葵花籽油 
100克奶油 (我用含有38%乳脂的奶油
160克 希腊式酸奶 (我用希腊式蜂蜜酸奶,可以用普通酸奶代替)
200克 低筋面粉  用优质水手牌蛋糕粉
25克 优质无糖可可粉
2小勺 泡打粉 
1/4小勺 小苏打粉 
100克 巧克力豆

Eggs net weight 鸡蛋净重= 158g

Methods 做法(液体拌合法):

1. Whisk the flour, cocoa powder, baking powder and baking soda well together, set aside. 
1. 低筋面粉、可可粉,泡打粉及小苏打粉搅拌均匀,备用。

The tool seen here is the Tovolo Dough Whisk

2. Using the hand whisk, mix the eggs and sugar well together, followed by oil, mixed well. 

Add caption

3. Mix in the whipping cream before adding in yogurt and whisk till well combined.

4.  Sift in the flour mixture, use a silicon spatula, gently fold it into the mixture until no trace of flour is seen.   (With the Tovolo dough whisk, there is no need to switch to a spatula as it mixes everything well without getting any mixture stuck in between the whisk. )  


5. Add in the chocolate chips and mix well with the spatula. 

6. Spoon the batter into cupcake liner and fill up about 70% full.    

The tool seen here is the Tovolo Cupcake Scoop 

7. Preheat the oven 180 ℃ top/bottom and bake for about 20~25 minutes. (My Brandt oven took 20 mins.)

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest  updates.  

This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by me, Cheryl of Baking Taitai

Thanks for dropping by. See you again! 

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2015


Jennifer's Baking Kitchen said...

Hi, if I don't have raw sugar can I replace it with normal fine sugar? Thanks

Anita Ling said...

Hi, Cheryl ! Can I use sour cream instead yogurt here?? I bought a lot sour cream bcox on sale .. Hehe

Zoe said...

Hi Cheryl,

Pai say pai say... We seems to be always apologizing to each other :p

Sorry that I've been busy with work and sick lately with flu and cough and have not been doing much with my visiting... So sorry about that!

Your chocolate muffins look awesome! Very easy to bake and very chocolaty :D


Karen Luvswesavory said...

Hi Cheryl,
I know my big kids would love these double chocolate yogurt muffins ^-^! Bookmarked first :)

Cheryl - Bakingtaitai said...

Hi Jennifer, any sugar is fine, I used raw sugar as it's healthier.

Cheryl - Bakingtaitai said...

Hi Anita, yes you can do one to one substitution. :)

Kimmy said...

I believe these are good, aromatic and moist muffins. Can see the choc chips look big at the top.

Ann Low said...

I love quick and easy recipe and this muffin looks so easy to make. Thanks for sharing, Cheryl :)

Spyap said...

thanks for sharing so many good recipes in your blog!would love to try this but may i know if i can replace the whipping cream with milk instead?


Cheryl - Bakingtaitai said...

Hi Octopusmum, yes you can, texture will be less moist.

Spyap said...

thanks, Cheryl.... i seldom use whipping cream but have no problem finishing milk so will probably add milk..

HTeng Kho said...

Can I replace cake flour with self raising flour? Thank you

Cheryl - Bakingtaitai 烘焙太太 said...

Hi HTeng Kho, I haven't tried but you can always experiment but the texture will be different from what I have tried and shared here.

Priscilla Teo said...

great recipe! i just tried last night and all went well =)

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