Double Chocolate Chip Muffins - by Ng Mee Teng


Double Chocolate Chip Muffins

  • 240g. Dark Chocolate - melted through double boil
  • 450g. SRF
  • 1tsp. Baking pwd
  • 240g. Brown sugar
  • 150g. Melted butter
  • 4x. Eggs at room temp
  • 2tsp. Vanilla essence
  • 1 cup. Sour cream or plain yogurt
  • 1 cup. Chocolate chip - lightly dust with SRF


  1. Preheat oven to 180C & lined muffin pan with paper cases.
  2. In a mixing bowl, mix (A) & (C) briefly.
  3. Add sifted (B) & stir till well combined.
  4. Lastly, add (D) & stir agn till well combined. Do not over mix.
  5. Scoop batter into paper cases till 3/4 full & bake for 20 mins using upper heat at 3rd rack.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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