Chocolate Chip Muffin
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Chocolate chips
Refined flour
Eggs
Castor sugar
Yogurt
Oil
About Chocolate Chip Muffin
Table of Contents
Who can resist
chocolate chips? Serve them in any form and they will be finished in no time
- Chocolate chips 1 tbsp + to top
- Refined flour 1 cup
- Eggs 3
- Castor sugar 1⅕ cups
Step 1. Preheat oven to 180º C. Line muffin moulds with paper cups.
Step 2. Take eggs and castor in a mixing bowl and blend with a hand blender till the sugar dissolves.
Read MoreIngredients
- Chocolate chips 1 tbsp + to top
- Refined flour 1 cup
- Eggs 3
- Castor sugar 1⅕ cups
- Yogurt 75 gms
- Oil ¾ cup
- Vanilla essence 1 tsp
- Cocoa powder ⅓ cup
- Baking soda ½ tsp
- Baking powder 1⅓ tsps
- Icing sugar to dust
How to Make Chocolate Chip Muffin (Stepwise Photos)
Method
- Preheat oven to 180º C. Line muffin moulds with paper cups.
- Take eggs and castor in a mixing bowl and blend with a hand blender till the sugar dissolves.
- Add yogurt, oil and vanilla essence and blend again.
- Add refined flour, cocoa powder, baking soda and baking powder and blend well.
- Add chocolate chips and mix well.
- Fill this mixture into paper cup lined muffin moulds. Top with chocolate chips.
- Keep the moulds in the preheated oven and bake 25 minutes.
- Bring the moulds out of the hot oven and set aside to cool for 7-8 minutes.
- Remove from moulds and dust with icing sugar, arrange them on a serving platter and serve.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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