Chocolate Streusel Muffins 朱古力酥粒鬆餅

This is a quick and simple recipe for muffins with crunchy oat streusel topping. I tweaked a basic muffin recipe by reducing the sugar amount. Carbohydrates is reduced and the fiber amount is increased by the replacement of some white flour with ground almond and unsweetened cocoa powder. Instead of chocolate chips (which is sweeter), oat streusel is sprinkled on top of the muffins. The outcome is a more nutritious and healthier muffins.

簡單快捷的鬆餅, 亮點是上面鬆脆的酥粒哦!這次EC將傳統鬆餅食譜來個大翻身, 減糖、用杏仁粉及無糖可可粉代替部份麵粉來減低碳水化合物及增加食用纖維含量、在鬆餅上洒上燕麥片而非較甜的朱古力粒…變身後的鬆餅更加有營養和健康!

朱古力酥粒鬆餅 Chocolate Streusel Muffins
(可做九至十二個 makes 9 to 12)

材料 Ingredients

鬆餅 For Muffins:
中筋麵粉 All purpose flour 1 C (120 g)
杏仁粉 Ground almond 1/2 C (60 g)
無糖可可粉 Unsweetened cocoa powder 1/2 C (45 g)
泡打粉 Baking powder 1 tsp
小蘇打粉 Baking soda 1 tsp鹽 Salt 1/2 黃糖 Light brown sugar, packed 6.5 Tbsp (80 g)大蛋 Large egg 1 (55g)
原味乳酪 Plain yogurt 1 C (240 g)
芥花籽油或菜油 Canola or vegetable oil 1/4 C (57 g)雲尼拿油 Pure Vanilla extract 1 tsp

燕麥香酥粒 Oat Streusel Topping:
燕麥片 Old-fashioned rolled oat 2 Tbsp
中筋麵粉 All purpose flour 2 Tbsp
黃糖 Light brown sugar 1 Tbsp
無鹽牛油 Unsalted butter 20 g

Directions 做法

For topping 做酥粒

In a large bowl, combine brown sugar, oats and flour and mix well. Add butter pieces and rub in with fingertips until mixture resembles bread crumbs. Cover and keep in fridge until ready to use.
黃糖、燕麥片和麵粉放進大碗中拌勻. 加入切碎的牛油用手指頭將所有材料捽勻至麵包糠狀. 蓋好放在雪櫃備用

For muffins 做鬆餅

Preheat oven to 425ºF/220ºC. Grease muffin pan with oil.
焗爐預熱425ºF/220ºC. 烤模抹油備用

Sift (A) in a mixing bowl. Mix well then make a well in the center.
把A料一起混合過篩放進鋼盤內, 將粉由中心向外推形成粉牆

Whisk (B) together in another mixing bowl. Pour mixture over dry ingredients and stir with a spatula until just combined. DO NOT OVERMIX or you will get dense muffins. Batter will be thick and lumpy.
把B料放進另一鋼盤拌勻. 將濕料倒進乾料粉牆中, 用膠刮輕手攪拌至剛好混合. 不要過度攪拌否則鬆餅質地會過實. 此時麵糊應是杰身而且並不順滑

Divide batter evenly among greased muffin pan (I use a spring-loaded ice cream scoop). Sprinkle topping over the batter.
將麵糊平均勺入模內(EC用彈弓手柄的雪糕勺), 在表面撒上事先準備好的酥粒

Bake in preheated oven at 425ºF/220ºC for 5 minutes then reduce temperature to 375ºF/190ºC and bake for another 10 to 12 minutes or until a toothpick inserted in the center of muffin comes out clean. If you prefer a flatter, smoother top like a cupcake, bake at 350ºF/175ºC all the way for a longer time. ***Oven temperature and baking time vary so use your own judgement***
入爐以425ºF/220ºC焗5分鐘, 再將温度調低至375ºF/190ºC焗多10至12分鐘至熟, 或以竹簽插入鬆餅中心, 如拿出來竹簽沒沾麵糊即可. 若想鬆餅表面像杯子蛋糕般平坦及平滑則全程用350ºF/175ºC焗, 時間要加長 ***焗爐火力有別, 請自行調節温度及時間***

Cool muffins in pan for 5 minutes then transfer to wire rack to cool completely.

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