Double Chocolate Chip Muffin
Makan Tengah Hari • Malaysia
How to Make Double Chocolate Chip Muffin (Traditional & Healthy Version)
Double Chocolate Chip Muffin is a beloved treat in Malaysia, especially enjoyed in vibrant kopitiams and bakeries across the country. While its roots are international, Malaysians have truly made it their own by infusing local flavors and ingredients, such as the subtle aroma of pandan and the richness of santan (coconut milk). The muffin's soft, moist crumb packed with decadent chocolate chips is a favorite among both young and old. This healthier, vegetarian version is crafted with wholesome ingredients and less sugar, making it a great option for lunch or even a hearty breakfast. In Malaysia’s multicultural setting, fusion baking is a natural part of daily life. The addition of locally-sourced dark chocolate, the fragrance of pandan, and a touch of santan highlight the country’s rich culinary heritage. Perfect for festive seasons or simple family gatherings, this muffin is loved for its comforting taste and beautiful blend of global and Malaysian flavors. By preparing this Double Chocolate Chip Muffin at home, you can enjoy an authentic bakery experience while making mindful choices for your health.
Bahan-bahan(untuk 1 large muffin (approx. 80g))
- 3/4 cup Whole wheat flour (tepung gandum)
- 2 tbsp Cocoa powder (serbuk koko)
- 1 tsp Baking powder (serbuk penaik)
- 1/4 tsp Baking soda (soda penaik)
- 1/8 tsp Salt (garam)
- 2 tbsp Brown sugar (gula perang)
- 1 large Egg (telur)
- 1/4 cup Santan (coconut milk) (fresh or carton)
- 2 tbsp Plain yogurt (yogurt asli)
- 1/2 tsp Pandan extract (optional, for aroma) - pilihan
- 1/4 cup Dark chocolate chips (cip coklat gelap)
- 2 tbsp Sunflower oil (minyak bunga matahari)
Arahan
- 1
Preheat oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.
5 minutes
Preheating ensures even baking and a great muffin rise.
- 2
In a large bowl, mix whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
3 minutes
Sift dry ingredients for a lighter muffin texture.
- 3
In another bowl, whisk the egg, brown sugar, santan, yogurt, sunflower oil, and pandan extract until smooth.
3 minutes
Ensure your wet ingredients are at room temperature for better mixing.
- 4
Pour wet ingredients into the dry ingredients, folding gently until just combined. Do not overmix.
2 minutes
Overmixing leads to dense muffins.
Kenapa hidangan ini sihat
By choosing whole wheat flour and santan, this recipe boosts fiber and healthy fats while reducing refined ingredients. Lower sugar content, plant-based oil, and the use of yogurt make it suitable for a healthier lifestyle. Portion control ensures you enjoy a satisfying treat without overindulging. These choices align with Malaysia’s growing awareness of nutritious eating and are ideal for those tracking their macros.
This Double Chocolate Chip Muffin is made with whole wheat flour for added fiber and complex carbohydrates, contributing to sustained energy release. The use of santan provides healthy fats, while yogurt and egg offer protein and probiotics for gut health. Dark chocolate is rich in antioxidants and minerals like iron and magnesium. Reducing sugar and using sunflower oil helps keep the fat content heart-friendly. Each muffin is a balanced portion, perfect for calorie-conscious eaters.
Petua
- 💡Tip 1: Use high-quality dark chocolate for a rich, authentic taste.
- 💡Tip 2: Adding a touch of pandan extract gives a uniquely Malaysian aroma.
- 💡Tip 3: Do not overbake—slightly underbaked muffins stay moist and tender.
Penyimpanan & hidangan
Store muffins in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Warm in a microwave for 10 seconds before serving to refresh texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 410.0 kcal |
