So I remembered it was my gf’s birthday month. I had wanted to bake cupcakes for her but now that our date was brought forward, I am scurrying to find something that’s bake-able for the short time frame given. To top it off, I hadn’t remembered she doesn’t take coffee either. I haven’t been a great gf to her and I apologize for that. (Sorry babe!)
Initially I was quite set on baking coffee cupcakes. My MIL (mother-in-law in case you don’t already know by now) was looking forward to that. I had mentally divided the portions for two gfs and two mums since I don’t take coffee. That’s quite ironic right? But since it’s a last minute job as I’m meeting the girlies tomorrow, I am going for the next easiest recipe…
CHOCOLATE CHIP MUFFINS. What could possibly go wrong with that right? 🙂
adapted from The Original Cupcake Rehab
For the muffins:
- 2 cups + 2 tablespoons cake flour
- 1/4 cup light-brown sugar
- 1/3 cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt (I used Kosher salt)
- 2/3 cup milk
- ½ cup butter — melted and cooled
- 2 eggs – beaten
- 1 teaspoon vanilla, or a little bit more for that matter
- 6 ounces mini chocolate chips (according to wiki, 6 ounces is equal to 170.0971 grams. You just round it up, or down it will do just fine)
Preheat oven to 200C and grease up the required muffin cups or put liners in them, as mentioned in my previous post, I am using non-stick muffin cups already. Much more convenient for baking. I did not state how many cups as it really depends on the size of the cups. Mine was small and I baked about 16 little ones.
In a large bowl, stir together the cake flour, both type of sugars, baking powder and salt. In another bowl, stir together milk, eggs, butter (the butter must be melted! I forgot to melt it and purely left it overnight. End up delaying the whole process of baking), and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips. You can add in nuts if you’d prefer.
Spoon batter into muffin cups, filling them as much as possible or 2/3 full; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.
I spent about 1.5 hours prepping and baking. More time was spent on baking since I didn’t need to beat it with an electric mixer. Whatever it is, I am keeping my fingers crossed that it taste fabulous. Here is the final product, I hope it whets your appetite!
So just 5 hours ago I passed my gf the muffins, I know it tasted a little dry as I ran short on butter…but it’s made with love (and perspiration), I hope she loves it anyway. Happy Birthday K!
Till the next! 🙂