X3 Chocolate Muffins for the Indecisive

My mom friends and I regularly meet for coffee at each other’s houses at least once a week. I find it the perfect opportunity to bake something to share. Although sometimes it’s way too early for proper cake it’s never too early for muffins.

Clearly muffins are breakfast food.

Even if you add chocolate to them, they are still acceptable as a breakfast food. The big dilemma is how much chocolate does one add? 

We go through life having to make a million little decisions or choices. Such as what socks to wear and what to have for breakfast, then there are the big decisions like what to do with your life?

I have come to a point where I am not really sure what to do? I have some decisions and choices to make and I'm finding myself being very indecisive about all of it. 

Sometimes I find it easier to think about what I don't want compared to what I do want. And what I don’t want is to have to make any decisions right now. 

When it came to adding the chocolate to these muffins I thought just throw it all in and not worry about it. I wish making the big life decisions were as simple as throwing everything in and knowing that no matter what it was still going to taste good!

These muffins were the perfect amount of chocolate and paired perfectly with my cup of coffee. So, sometimes making a decision to not make a decision turns out okay in the end. 


X3 Chocolate Muffins:

300g plain flour
1 tbsp baking powder
3 tbsp cocoa powder
150g caster sugar
75-80g dark chocolate chips or chunks
75-80g while chocolate chips or chunks
2 medium eggs
125ml soured cream
100ml milk
85g lightly salted butter, melted

Preheat 200C/gas 6 and line a muffin pan with paper cases.

Sift the flour, baking powder, cocoa powder, sugar together before coating the chocolate in the mixture. Save a small handful of the chocolate to sprinkle on the top.

Gently beat the eggs, cream, and milk together until smooth then add the melted butter a little at a time so it doesn't curdle.

Fold the wet mixture into the dry until just combined. I use an ice cream scoop to divide the batter into the muffin pan, but whatever way find it easiest divide the batter as evenly as possible.

Top the muffins with the chocolate chips or chunks and bake for 20 minutes until firm to the touch. Check about 5 minutes before and after depending on your oven.

Leave to cool in the pan until you can touch them and move them to a rack to cool. However muffins are always best when slightly warm so I wouldn't blame you for not waiting until they cooled. But hot melted chocolate can burn so please be careful!


notes: I look forward to my Friday morning coffee with my mom friends, it sometimes is the only proper adult conversation I get all week, so please don’t judge! The recipe for these muffins was adapted from Baking Magic by Kate Shirazi 

1 comment:

  1. I am quite partial to a muffin for breakfast - it feels like cake, therefore naughty!

    Indecision is good - it means you won't rush into anything

    ReplyDelete

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