¼cupsemi-sweet chocolate chips 1 tablespoon extra to garnish
Instructions
Preheat the oven to 180 degrees Celsius for 10 minutes.
Sift wheat flour, cocoa powder, baking powder, baking soda and salt together in a bowl.
In a wide bowl, take oil, curd, powdered sugar and vanilla essence. Whisk well with a beater until light and fluffy. Give a good whisk till sugar gets completely dissolved. Then add ½ cup milk and mix.
Add all the dry ingredients and mix gently. Then gradually add the remaining ¼ cup milk and keep mixing till you get a smooth lump-free batter. Do not over-mix. The quantity of milk will vary depending on the quality of wheat flour used. Hence, add the remaining ¼ cup of milk gradually till you get a smooth batter that can be easily dropped from the spatula. Add 1-2 tablespoons of water if required. We have added about 1 tablespoon of water.
Then add ¼ cup chocolate chips and fold in the mixture gently.
Line a muffin tray with paper muffin liners.
Pour the batter into them. Make sure you do not fill them completely. Just pour the batter till they are filled 3/4th. Sprinkle some chocolate chips on top.
Bake at 180 degrees Celsius for about 20-25 minutes. Be alert and check after 20 minutes. Baking time will vary for every convection.
Remove from the oven. Serve warm or at room temperature.
Video
Notes
Baking time depends on your convection. We suggest you remain alert after 20 minutes. You may bake for a few more minutes if the muffins are not yet ready.
All the ingredients for the muffin batter should be at room temperature.
If you are using maida, then the quantity of milk required in the recipe will be less.
We have added vanilla essence but, you can add any other essence like chocolate or coffee.
Mix 1 teaspoon of coffee powder in 2 teaspoons of water and add to the batter for chocolate coffee muffins.
You may even add chopped chocolate pieces instead of chocolate chips.