Skip to main content
logo
Food Advertising by

Choc Chip Raisin Yoghurt Muffins

These choc chip muffins that I made recently were a hit at breakfast.  Not only were they easy to make, they were moist as I added more yoghurt than what was called for in the recipe.  This is a very simple and straightforward recipe that will yield consistent good result.





Recipe for Choc Chip Raisin Yoghurt Muffins

 Ingredients
  • 9 oz plain flour
  • 4 oz caster sugar
  • 2 eggs
  • 1/2 cup melted butter or veg. oil (I used melted butter)
  • 125 - 140 ml plain yoghurt
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 80 gm raisins
  • 80 gm choc chips
  • a pinch of salt
Method
  1. Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl.  Add in sugar and mix well.
  2. Whisk eggs, oil, yoghurt and vanilla till well mixed.
  3. Pour the wet ingredients into the flour mixture, mix till just combined.
  4. Scoop (I used an ice cream scoop) batter into paper lined muffin pan, about 3/4 full.
  5. Bake in a preheated oven @ 200 deg.C for 20 to 25 mins. till golden brown. Test with a skewer till it comes out clean.
  6. Leave muffins in pan to cool.  Serve warm.
  7. Yield :  12 Muffins
 



I'm linking this post to the 'Little Thumbs Up' event and the theme for the month of June is 'Butter' organised by Zoe of  ' Bake for Happy Kids',  Doreen of  'My Little Favourite DIY'  and hosted by
Jozelyn  of  'Spice Up My Kitchen'

Comments

  1. They are not only great for the breakfast, also perfect for afternoon snack. Delicious!

    ReplyDelete
  2. Cheah, I love these Choc Chip Muffins! Now I also use yoghurt in place of buttermilk and it works beautifully.

    ReplyDelete
    Replies
    1. Yes, I too notice that yoghurt gives a better texture to the muffins.

      Delete
  3. Hi Soke Hah, bookmarked to do. Looks so tempting and I like the idea of yoghurt in the muffins. Wonder if I can try the overnight batter method for this muffins. More senang in the morning.

    ReplyDelete
    Replies
    1. I'm not too sure Kimmy. But making muffins do not take too much time.

      Delete
  4. I loved the beautiful colour of your muffins. These muffins are perfect for breakfast or afternoon tea. Yogurt definitely gives the muffin a moist texture.

    ReplyDelete
    Replies
    1. Yes, I'd be using yoghurt instead of milk for my muffins in the future.

      Delete
  5. Hi Cheah, I saw a few bloggers making muffins recently, too..must be making a come back fad lol! Yours sounds moist and delicious!

    ReplyDelete
    Replies
    1. Yes,maybe so. Maybe because making mufffins is not too time consuming.

      Delete
  6. Sometimes I am just craving for such nice muffins :)

    ReplyDelete
  7. I've not baked muffin with choc chip and raisin for a long time. Adding yoghurt will definitely makes the muffin moist and delicious. I want to bake this too! Thanks for sharing, Cheah :)

    ReplyDelete
  8. Hi Cheah, this muffin look very delightful. Great for anytime of the day with coffee. Thanks for sharing your recipe.

    Have a nice day.

    ReplyDelete
    Replies
    1. Thank you, Amelia. Have a great weekend!

      Delete
  9. I love your muffin, they are not only great for breakfast but also great during tea time!
    Thanks for linking up with LTU!

    ReplyDelete
  10. Cheah, love your muffins. Its been a long while since I last baked some muffins. My kids prefer to treasure other kinds of baked goodies at this moment. Must try something to get their attention back to muffins. haha....
    Enjoy & have a great weekend. ((hugs))
    Blessings, Kristy

    ReplyDelete
  11. wow, i can see the deliciousness of these muffins especially in the last picture!

    ReplyDelete
  12. Hi Cheah,
    Lovely muffins! It looks moist and yummy! Perfect for snacking anytime of the day!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.