Sunday, June 9, 2013

Nutty Chocolate Muffin

Once in a while I'll bake some sweet treats for my little boy, instead of buying store made chocolate muffins which are often overly sweet, I would prefer to bake at home, I can control the sugar level and the ingredients used.

This is a rather simple recipe, all you need is a hand whisk and 2 mixer bowls. Mixer is usually optional when making muffin. 

The muffins, soft and moist and rich in chocolate.... My little boy insisted to have one before he went to bed, and this soft-hearted mommy gave in. Well, he helped though out the whole making of these muffins, so consider this an instant reward? :)


Original recipe adopted from Food Lovers: Cooking for Children.

Preparation Time: 20 min 
Cooking Time: 30 min
Serving for: 12 - 14 cupcakes

200gm bittersweet chocolate, chopped and melted

50gm brown sugar (I used organic raw sugar and this is on reduced 50% basis)
250gm all purpose flour, sifted
100gm unsalted butter, melted
200ml fresh milk 
100ml sour cream (I used 100ml milk + 1 teaspoon of lemon juice as substitute, let it stand for about 5 minutes)
1 medium egg (use free range if you may)
A pinch of salt
2 teaspoon cornstarch 
1 tablespoon baking powder 
1/2 cup almond nibs 
14+ whole almond
20+ dried raspberries or raisins

Step-by-Step Guides:

1. Preheat oven to 350°f / 180°c, line up the muffin holders.

2. In a mixing bowl, mix the egg, sugar, milk, sour cream (or the substitute) and melted butter, add a generous amount of almond nibs and mix well.

3. In another bowl, mix the flour, baking powder, salt and cornstarch together. 

4. Pour the egg mixture into the flour, add the melted chocolate. Mix them up roughly in a circular motion using a spatula and you shall get a lumpy mixture now. 

5. Pour the mixtures into 12-14 individual cupcakes up to about 3/4 full. Sprinkles more nibs, whole almonds or dried raisins/raspberries on top.

6. Bake for 25-30 minutes. Use a cake tester to test the center of the muffin ensure it is thoroughly cooked.

Let cool in a rack for about 10 minutes, indulge right away or good to keep fresh for 3 days. 

  • If you like to taste the chunky chocolate, don't melt the chocolate bar, just cut them into cubes and add into the mixture.
  • Some kids may be allergic to nuts, so please ensure your little one had tried and confirmed alright with nuts before you offer this muffin. Otherwise, you may replace the almonds with raisins, chopped prunes and dried raspberries instead.


  1. Hey,thank you for this recipe.I just wanted to ask if it is whole milk or skimmed milk for sour cream.I never have whole milk and am never able to make buttermilk.So anyway,skimmed milk right?

  2. Hi Sarah, thanks for the interest. There are a couple of ways to substitute sour cream, I just make do with the ingredients I had. I used low fat milk, it is different from skim milk which is non-fat. I have never tried using skim milk for baking so cannot advise if it will achieve same effect. Another alternative you may consider is to replace with 1 cup of plain yogurt, which is also common for baking muffins. Hope this help!