I baked these muffins for the Sunday School gift exchange stall. Gift exchange is for rewarding the children to buy with tokens earned for coming to Sunday School. Each child is given two tokens for every attendance. Volunteers set up a stall selling stationeries, books, small toys, stickers,puzzles and tidbits.
Gift exchange is held quarterly. Besides gift exchange, there is also attendance awards for the children.
This is the first time I am baking these muffins for exchange. I made 15 and brought 12 to church. The person in charge of the stall suggested an exchange of 8 tokens for each muffin. I thought it was rather high but the muffins were quickly snapped up by the older children. The younger ones were more interested in buying stickers and small toys which can be exchanged with one or two tokens.
I saw these muffins from Diana's post and followed the recipe closely. They are very moist and fluffy and I will be keeping this recipe for all future chocolate muffin bakes.
Chocolate Chocolate Chip Muffins
Adapted from The Domestic Goddess Wannabe who adapted this from
The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough
250g plain flour
100g caster sugar
39.3 cocoa powder sifted
2 tsps baking soda
1 tsp baking powder
1/2 tsp salt
152 semisweet chocolate chips
2 large eggs, at room temp
50g packed dark brown sugar(light brown sugar)
113.3g unsalted butter, melted and cooled
1 tsp vanilla extract
- Preheat the oven 200C.
- Whisk the flour caster sugar, cocoa powder, baking soda, baking powder and salt in a medium or large bowl until uniform. Stir in the chocolate chips until well-coated. Set aside.
- In a large bowl (or bowl of a mixer) whisk the eggs and brown sugar until thick and pale brown. Pour in the buttermilk, melted butter and vanilla.
- Whisk until smooth. Using a wooden spoon, stir this into the flour mixture until moistened.
- Fill the prepared liners three-quarters full. Bake for 20 minutes or until the muffins are lightly browned with rounded tops. A toothpick inserted into the centre of one muffin should come out clean, unless you a hit a chocolate chip.
- Set the pan on a wire rack to cool for 10 minutes. Transfer the muffins onto the wire rack to cool for an additional 5 minutes before serving.
Note: If storing or freezing the muffins, cool them completely before sealing in an air tight container or in freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.
This post is linked to Little Thumbs Up 'BUTTER' hosted by Jozelyn of Spice Up My Kitchen,
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
All your sons will be taught by the LORD, and great will be your children's peace. Isaiah 54:13