Tuesday, November 17, 2009

Schokoladen Sirup Muffins (Chocolate Syrup Muffins)

Schokoladen Sirup Muffins in German meaning Chocolate syrup Muffins ,adapted from "1 Teig = 100 Muffins" book. This book has a plenty of muffin recipes both sweet and savory. Its the german version of the book "1 Mix, 100 Muffins". Anybody wanting for a cake and have no buddies to share a big cake with, then go ahead and make these tiny muffins. It'll satisfy your wanting for a cake as well as serve just a few. You can even cut the recipe by half and make just 6 muffins.
I loved the texture these muffins had. They also have a strong cocoa flavor. You can make a simple sugar glaze to top these muffins with if your don't much like the strong flavor of cocoa or even a dusting of icing sugar would do. They taste great as it is as well. Enjoy these muffins just with a plain glass of milk. Yummy!!

Makes 12 regular-sized muffins


225 gms all purpose flour (Appox. 1 1/2 cups + 1 1/2 tbsps)
50 gms Cocoa powder
3 tsp baking powder
1/8 tsp salt
150 gms light brown sugar
2 eggs (large)
200 gms sour cream
6 tbsps sunflower oil or 90 gms butter, melted and cooled
3 tbsps heller sirup ( can substitute golden syrup or honey)


Preheat your oven to 400°F (200°C). Place rack in the middle of the oven. Line a muffin pan with 12 paper liners or spray with a non stick vegetable spray.

In a large mixing bowl, sieve together the flour, baking powder, salt, and cocoa powder. Stir in the sugar and keep aside.

In a medium sized bowl, lightly whisk the eggs. Add the sour cream, sunflower oil ( or melted butter) and syrup mixing well. Set aside.

Make a well inside the dry ingredients and pour in the wet ingredients. Do not over mix this batter or the muffins will be tough when baked.

Divide the batter amongst the 12 muffin cups using two spoons or an ice cream scoop, About 3/4th of the muffin cup. (I transfered the batter into a zip lock cover. Made a 1/2 inch hole in the corner. This helped me a lot and ensured me a clean fill up.)

Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean or with a touch, the muffin bounces back. Remove from oven and place on a wire rack to cool for about 5 minutes.

Serve warm with little icing sugar or a simple glaze using powdered sugar, water and vanilla on top.

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