Sunday 14 January 2018

Greek Yogurt Chocolate Chips Muffin

Setting new year resolution is good but to me it’s typically something that based on what I think I should be doing rather than what I really want to do.  Honestly, I no longer set new year resolution as they are simply just an initial burst of motivation for me to get a new year started.  It never lasted and just not sustainable haha!  :D

In fact, it is this humble and simple looking muffin that reminded me to get life back to basic.   Only basic can let me fall back on when life throws me a curve ball or when I’m facing unexpected challenge.    I also concluded it all comes down to, the quality of relationship.  It’s the quality of the relationship with my God, with my love ones and with people.  Importantly, living a life that lead by the spirit of God and not what comes out from our own heart or head.

It’s 23 Deg C outside.  I don’t remember Singapore has ever been so cold.  Anyway, it was also a rare occasion that I was alone at home on Saturday that enable me to pen my 1st blog for 2018.

These muffins were baked with Greek Yogurt.  It is surprisingly moist and fluffy.  When I took the first bit, I was blown away.  Is Greek Yogurt Muffin a healthier choice of replacement for Buttermilk or Sour Cream?  I’m not sure.  But they are simply perfect for me and my family.

Happy 2018!  And I'm thankful for 2017.  My wish is for all my love ones and friends to be happy and healthy!

255g          All purpose flour
2 tsp          Baking powder
½ tsp        Baking soda
¼ tsp        Salt
170g          Unsalted butter, softened to room temperature
110g           Sugar [reduced]
2                 Eggs, at room temperature
2 tsp          Vanilla extract
227g          Greek yogurt
170g          Mini semi-sweet chocolate chips
                   plus extra for sprinkling over the top


(1)Adjust the oven rack to the lower middle position and preheat the oven to 200 Deg C.

(2)Line a 12 cup muffin pan with 12 cupcake liners.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

(3)In the bowl, beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.

(4)Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.

(5)Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.

(6)On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the yogurt and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining yogurt and ending with the last third of flour mixture. Mix until just combined. DO NOT OVERMIX or you could end up with tough muffins.

(7)Using a rubber spatula, fold in the mini chocolate chips.

(8)Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost to the top. Sprinkle the tops with some extra chocolate chips.

 (9)Bake for 15 to 18 minutes, or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean.

(10)Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.

No comments:

Post a Comment