Muffin Coklat Gardenia
Makan Tengah Hari • Malaysia
How to Make Gardenia Chocolate Muffin 35g (Traditional & Healthy Version)
Gardenia Chocolate Muffin 35g is a beloved snack in Malaysia, known for its rich chocolate flavor, soft texture, and convenient size. Inspired by the multicultural influences of Malaysian cuisine, this homemade version uses wholesome ingredients, including local favorites like pandan essence, to elevate the traditional muffin with a touch of regional flair. Chocolate muffins are a popular treat for lunchboxes, afternoon breaks, or festive gatherings, offering a comforting sweetness that appeals to all ages. This healthy adaptation is designed to satisfy your chocolate cravings while maintaining a balanced nutritional profile. By using whole wheat flour and reducing added sugars, it fits well into a health-conscious Malaysian diet. Whether enjoyed during a casual lunch or as a quick energy boost, these muffins deliver both taste and nourishment. The use of locally sourced ingredients and the inclusion of vegetarian-friendly options make this recipe perfect for those seeking a delicious and mindful twist on a Malaysian favorite.
Bahan-bahan(untuk 1 muffin (approx. 35g))
- 1/2 cup Whole wheat flour (tepung gandum)
- 2 tablespoons Unsweetened cocoa powder (serbuk koko)
- 1/2 teaspoon Baking powder (serbuk penaik)
- 1/4 teaspoon Baking soda (soda bikarbonat)
- 1/4 cup Low-fat milk (susu rendah lemak)
- 2 tablespoons Plain yogurt (yogurt asli)
- 2 tablespoons Brown sugar (gula perang, use less for lower sugar)
- 1 Egg (telur)
- 1 tablespoon Vegetable oil (minyak sayuran (can use canola))
- 1/4 teaspoon Pandan essence (optional, for local aroma) - pilihan
- 1 tablespoon Dark chocolate chips (cip coklat, optional for topping) - pilihan
Arahan
- 1
Preheat your oven to 180°C and line a muffin tray with paper cups.
3 minutes
Ensure oven is fully preheated for even baking.
- 2
In a large bowl, whisk together whole wheat flour, cocoa powder, baking powder, and baking soda.
3 minutes
Sift dry ingredients for fluffier muffins.
- 3
In another bowl, beat the egg with brown sugar until light, then add milk, yogurt, vegetable oil, and pandan essence.
4 minutes
Do not overmix to keep the muffin tender.
- 4
Combine wet and dry ingredients gently until just incorporated. Do not overmix.
2 minutes
Stop mixing as soon as you no longer see dry flour.
Kenapa hidangan ini sihat
By using whole grain flour and reducing added sugar, this recipe supports balanced energy release and better digestive health. The inclusion of yogurt and milk boosts protein and calcium without excessive calories, making it a smarter choice for those tracking macros. This muffin is portion-controlled, making it a guilt-free treat for lunch or a snack in a healthy Malaysian diet.
These Gardenia Chocolate Muffins are made with whole wheat flour, offering more fiber and B vitamins compared to refined flour. Low-fat milk and yogurt provide calcium and protein, while cocoa powder is a good source of antioxidants like flavonoids. The moderate use of brown sugar and use of local pandan essence keep the muffins flavorful yet lighter in sugar. Including eggs adds essential amino acids, and minimal oil helps keep fat content in check.
Petua
- 💡Tip 1: Use fresh pandan leaves blended with water for natural essence if available.
- 💡Tip 2: For extra softness, let the batter rest for 5 minutes before baking.
- 💡Tip 3: Sprinkle a few extra chocolate chips on top before baking for a bakery-style look.
Penyimpanan & hidangan
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a microwave for 10 seconds to restore softness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
