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Recipe Development Project
Moist Chocolate Muffins
KNH 404
March 14,2014
Lynne Roller
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Goals and Approach
The overall goal of my project was to increase the total fiber and decrease the total fat in
chocolate muffins. I decided to focus on this topic because of the growing rate of heart disease in
the Unites States. My project goals follow the diet recommendations given to decrease the risk
for heart disease. My hope was to create a product that could act as a heart healthy snack.
The first goal of my project was to increase the total fiber content in the chocolate
muffins by 1.5g. By using different combinations of all-purpose flour, whole-wheat flour,
and coconut flour, the fiber content will double in amount. I decided to modify the allpurpose flour in the standard recipe, because the fiber amount was only .1g per Tbsp. By
substituting different flours, such as whole-wheat flour, which has .9g of fiber per Tbsp., or
coconut flour, which has 2.5g per Tbsp., the fiber content can greatly increase.
The second goal of my project was to decrease the total fat content by at least 2g per
muffin. The original control recipe has 16g of fat per muffin. In order to lower the total fat,
different types of milk and yogurt were used. Instead of using whole milk, which has 8g of
fat per cup, 1 percent, and skim milk were used. Low fat and fat free yogurt were also used
to replace the whole fat yogurt in the base recipe. Focusing on these ingredients allowed
for positive changes in the nutrition of the muffins without compromising major quality
attributes.
My final approach combined three different ingredient changes to produce a high
quality chocolate muffin. Instead of using 100 percent all-purpose flour in the recipe, I
replaced 15 percent of that flour with coconut flour. Next I replaced whole milk with 1
percent milk, and whole fat plain yogurt with nonfat plain yogurt. This final recipe
produced a product of high quality, closely resembling the base recipe.
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Roles of Ingredients
Moist Chocolate Muffins
Ingredient
All Purpose Flour
Role(s)
Provides fiber, carbohydrates, and
Vitamin B. Helps muffin rise, forms bulk.
White Sugar
Source of carbohydrate. Provides
sweetness, holds moisture, and helps trap
air.
Chocolate Chips
Source of fat and carbohydrate. Provides
flavor and color.
Cocoa Powder
Provided flavor and color.
Baking Soda
Leavening agent: helps to aerate the
muffin
Vanilla Extract
Increases flavor of other ingredients
Eggs
Provides protein, fat, ion, and Vitamins A,
B, and E. It acts as a binding agent to hold
ingredients together.
Yogurt
Source of protein, fat, and calcium.
Provides flavor, makes texture more
tender and moist.
Milk
Provides protein, fat, and calcium. Creates
a moist texture, allowing ingredients to
mix well. Also contributes to flavor.
Vegetable Oil
Source of fat. Adds flavor. Helps to
maintain moisture and keeps the texture
light and fluffy.
Coconut Flour
Source of fiber, carbohydrate, and
protein. Adds to texture by helping muffin
rise and form bulk.
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Whole Wheat Flour
Source of fiber, carbohydrate, and
protein. Adds to texture helping muffin
rise and form bulk.
Roles of Ingredients (revised)
Ingredient
Role
All Purpose Flour
Flour is a carbohydrate and a protein.
Provides fiber and vitamin B. Flour helps
bring body and bulk to a product by acting
as a thickening agent. It also acts as a
stabilizing agent and helps improve
mouthfeel. Flour helps improve volume and
texture in batter and dough products.
Depending on the type of flour, color
changes may occur. Flour also helps to
extend the shelf life of a product by delaying
staling (Michaels 2014).
White Sugar
Sugar is polysaccharide starch that thickens
products. When heated, sugar swells and
absorbs water and thickens the surrounding
liquid. Sugar adds sweetness to food, holds
moisture, and helps trap air (Michaels 2014).
Chocolate Chips
Chocolate chips are a source of fat and
carbohydrate. The sugar within chocolate
chips absorbs water and helps to thicken
products as it holds moisture and traps air.
The dairy within chocolate chips helps to
add slight lactose and a rich flavor.
Chocolate also has a large effect on color.
Cocoa Powder
Cocoa powder is a fat and carbohydrate.
Cocoa butter within cocoa powder gives the
ingredient fat and adds to its melting
properties. Cocoa powder adds greatly to the
color and flavor of a product, producing a
brown color and a bitter taste. When mixed
with other ingredients containing milk and
sugar, a sweet rich flavor is created.
Vanilla Extract
Vanilla extract adds the flavor of vanilla to
products.
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Eggs
Eggs are a protein source. They add color
and nutrients such as iron, vitamin A,
vitamin B, and E, and fat to foods. They act
as a thickening agent and as clarifying
agents. The lecithin in the yolk and protein
helps to emulsify (Michael 2014).
Yogurt
Yogurt provides protein, fat, and calcium to
the body. Yogurt provides flavor to products
and brings moisture to ingredients (Michael
2014).
Milk
Milk provides protein, fat, carbohydrate, and
calcium to the body. Milk helps to moisten
ingredients leading to a moist texture in
products. Milk adds to flavor to create a rich
flavor (Michael 2014).
Vegetable Oil
Vegetable oil is a source of fat. It’s biggest
function is to tenderize. It also adds moisture
and air to products. It gives a products a
good mouthfeel. It adds to the flavor of
products and to the appearance. It acts like
glue to the foods holding ingredients
together (Michael 2014).
Coconut Flour
Source of fiber, carbohydrate, fat, and
protein. Flour helps bring body and bulk to a
product by acting as a thickening agent. It
also acts as a stabilizing agent and helps
improve mouthfeel. Flour helps improve
volume and texture in batter and dough
products. Depending on the type of flour,
color changes may occur. Flour also helps to
extend the shelf life of a product by delaying
staling (Michael 2014).
Whole Wheat Flour
Source of carbohydrate, and protein.
Provides fiber and vitamin B. Flour helps
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bring body and bulk to a product by acting
as a thickening agent. It also acts as a
stabilizing agent and helps improve
mouthfeel. Flour helps improve volume and
texture in batter and dough products.
Depending on the type of flour, color
changes may occur. Flour also helps to
extend the shelf life of a product by delaying
staling (Michaels 2014).
Supermarket Survey Options Analysis
Ingredients
All-Purpose Flour
Cost for amount
used
$0.65
White Sugar
Chocolate Chips
Unsweetened Cocoa
Powder
Baking Soda
Vanilla Extract
Eggs
Plain Whole Fat
Yogurt
$0.74
$2.72
$1.91
Whole Milk
$0.07
1 % Milk
$0.07
Fat Free/Skim Milk
$0.07
$0.02
$0.72
$0.16
$0.92
Advantages
Disadvantages
Creates a lighter, less
dense product than
products made with
whole wheat or
coconut flour. Less
expensive than
coconut flour and
more available to an
average consumer.
Less fiber content
than whole wheat
and coconut flour.
Gives the product a
more rich flavor.
More saturated and
total fat than lowfat
or nonfat yogurt.
Gives product a
More saturated and
more rich flavor than
total fat than 1
1 percent or skim
percent or skim milk.
milk does in
products.
Less saturated and
Less rich flavor than
total fat content than
whole milk.
whole milk.
Less saturated and
Less rich flavor than
total fat content than
whole milk or 1%
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Vegetable Oil
Whole Wheat Flour
$0.48
$0.67
Coconut Flour
$4.35
whole milk or 1%
milk.
milk.
More fiber content
than all-purpose
flour.
More expensive than
all-purpose flour.
Flavor could become
more gritty or rough.
Color change may
occur making the
product darker.
More expensive than
all-purpose of whole
wheat flour. Creates
a lighter colored
product. Soaks up
more moisture than
all-purpose of whole
wheat flour does,
making amore dense
product.
More fiber than allpurpose or whole
wheat flours.
Published Recipes Analysis
Recipes:
1.) Allrecipes.com “Moist Chocolate Muffins.”
2.) Betty Crocker “Chocolate Delight Muffins.”
3.) Food Network “Chocolate Chocolate-Chip Muffins.”
4.) Culinary Arts “Chocolate Chocolate Muffins.”
5.) Food.com: Home of the Home Cook “Devil’s Food Chocolate Chip Muffins.”
Ingredients
1
2
3
4
5
All-purpose flour
2 cups
1 cup
1-3/4 cup
2 cups
2 cups
White sugar
1 cup
3/4 cup
3/4 cup
3/4 cup
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Chocolate Chips
1 cup
1/2 cup
1 cup
1 cup
1 cup
1/2 cup
1/2 cup
2 Tbsp
3/4 cup
2/3 cup
Baking Soda
1 tsp.
1 tsp.
1/2 tsp.
1 Tbsp
2 tsp.
Vanilla extract
1 tsp.
1 tsp.
1 tsp.
1 tsp.
1 tsp.
1
1
1
2
2
Plain Yogurt
1 cup
n/a
n/a
n/a
n/a
Whole Milk
1/2 cup
n/a
1 cup
1-1/4 cup
1-1/3 cup
Vegetable oil
1/2 cup
n/a
1/3 cup + 2 tsp.
1/3 cup
1/3 cup
Buttermilk
n/a
1 cup
n/a
n/a
n/a
Butter
n/a
1/2 cup
n/a
2 Tbsp.
n/a
Brown sugar
n/a
3/4 cup
n/a
n/a
n/a
Salt
n/a
1/4 tsp.
n/a
1/2 tsp.
1/2 tsp.
Whole wheat flour
n/a
3/4 cup
n/a
n/a
n/a
Unsweetened cocoa
powder
Eggs
Yield: 12 muffins
Analysis of Ingredients:
A.
All-purpose flour was used in all five recipes, varying between 1-2 cups.
B.
White sugar was used in all recipes except for Betty Crocker’s recipe. Here,
brown sugar was used instead.
C.
All recipes used between 1/2-1 cup chocolate chips.
D.
Cocoa powder amounts vary the most out of all of the ingredients. Amounts range
from 2 Tbsp-3/4 cup.
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E.
All recipes use between 1/2 tsp-1 Tbsp.
F.
All recipes use 1 tsp. of vanilla extract
G.
Three recipes use one egg, and the other, two. More eggs could lead to more
moisture and cohesiveness between ingredients.
H.
Only the base recipe, from Allrecipes, uses yogurt in the procedure. This
ingredient could make the muffins more tender and moist.
I.
Whole milk is used in every recipe except Betty Crocker. This creates a richer
taste for products due to high fat content.
J.
All recipes use vegetable oil, except for the Betty Crocker recipe. This oil adds fat
to the products, creating a richer taste. Oil also adds to the texture of muffins by
keeping the crumb tender and moist.
K.
Buttermilk is only used in the Betty Crocker recipe instead of using whole milk
and oil.
L.
Butter is only used in the Betty Crocker recipe instead of using whole milk or oil.
Butter helps create a richer taste.
M.
Brown sugar is only used in the Betty Crocker recipe instead of regular white
sugar. This sugar helps to hold moisture within the muffins as well as trap air.
N.
Salt is only added to three recipes, giving extra flavor to some of the ingredients.
O.
Whole-wheat flour is only used in the Betty Crocker recipe. This flour adds more
fiber to the product, but still helps to bulk and give body to the muffin.
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Procedure
1
2
3
4
5
Step 1
400 degrees
375 degrees
400 degrees
350 degrees
Coat muffin
F
F
F
F
cups with
nonstick
cooking
spray
Step 2
Grease
Place baking
Line muffin
Combine
Mix flour,
muffin pan
cups in
tin with
flour, cocoa
cocoa
muffin pan
muffin cases
powder,
powder,
baking
sugar, baking
powder,
soda, and
sugar and
salt
salt in bowl
Step 3
Step 4
Combine
Mix
Combine
Combine the
Add milk, oil,
flour, sugar,
buttermilk,
flour, baking
milk and
eggs, and
3/4 cup
butter and
powder,
melted
vanilla-
chocolate
egg in bowl
baking soda,
butter
whisk
chips, cocoa
cocoa, sugar,
powder, and
and 3/4 cup
baking soda
of chocolate
in bowl
chips in bowl
Whisk egg,
Stir in flours,
Pour all
together
Add oil and
Add liquid
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Step 5
yogurt, milk,
brown sugar,
and
cocoa, baking ingredients
and vanilla
and 1/2 cup
vegetable oil
soda, vanilla,
extract
chocolate
in bowl
and salt
Pour into
Stir in
Mix the dry
Grease and
Stir until dry
chocolate
chocolate
and wet
flour a
ingredients
mixture until
chips
ingredients
muffin pan
are moist
batter is
liquid
into bowl
whisk in eggs ingredients
chips
together
blended
Step 6
Fill muffin
Pour batter
Spoon into
Add liquid
Pour batter
cups 3/4 full
into muffin
prepared
ingredients
evenly into
cups
muffin cases
to dry
muffin cups
ingredients
and mix
Step 7
Sprinkle 1/4
Bake 15 to
Sprinkle 1/4
Gently fold
Sprinkle
cup
20 minutes
chocolate
chocolate
remaining
chips on top
chips into
chocolate
batter
chips over
chocolate
chips
muffin batter
Step 8
Bake 20
Cool 5
Bake 20
Spoon batter
Bake at 400
minutes
minutes
minutes
into muffin
degrees F for
pan
20-22
12
minutes
Step 9
Cool for 10
Sprinkle
minutes
remaining
chocolate
chips onto
the top of
muffins
Step 10
Bake 18-20
minutes
Analysis of Procedure:
A.
Food.com is the only recipe that does not include oven temperature at the beginning
of the procedure
B.
Food.com and Allrecipes.com encourage greasing the muffin pans with nonstick
cooking spray, whereas, Betty Crocker and Food Network encourage lining muffin
tins with baking cups.
C.
All ingredients begin by combining the dry ingredients first in one bowl and then mix
liquid-based ingredients second in a separate bowl.
D.
All recipes split the amount of chocolate chips and use 3/4 in the mixed batter and 1/4
to sprinkle on top.
E.
Only Allrecipes.com and Betty Crocker include a cooling time for the muffins.
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Final Recipe Analysis
My base recipe created a very moist, well-rounded, dark brown, chocolate muffin. As I
began replacing and altering ingredients, I was comparing all products to my base recipe’s
standards. To reach my goal of increasing the total fiber by 1.5g and decreasing the total fat by
2g, I had to make changes to my base recipe while keeping those standards as close as possible
to my initial recipe.
There were three main changes that took place between my initial recipe and my final
recipe. In my initial recipe, all-purpose flour, whole milk, and whole plain yogurt were used as
ingredients. In my final recipe, I ended up replacing 15 percent of the all-purpose flour with
coconut flour. I also replaced whole milk with 1 percent milk, and nonfat plain yogurt for the
whole fat plain yogurt.
Nutrition Analysis
Ingredient
Serving Size
Calories
Fiber
Total Fat
Whole Fat Plain
1 cup
149kcal
0g
8g
1 cup
120kcal
0g
4g
1 cup
110kcal
0g
0g
1 cup
170kcal
0g
0g
2 cups
910kcal
3g
1g
Yogurt
LowFat Plain
Yogurt
Nonfat Plain
Yogurt
Nonfat Vanilla
Yogurt
All-Purpose
Flour
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Whole Wheat
2 cups
910kcal
29g
1g
Coconut Flour
2 cups
960kcal
80g
2g
Whole Fat Milk
1 cup
150kcal
0g
8g
1% Milk
1 cup
100kcal
0g
2g
Skim Milk
1 cup
80kcal
0g
0g
Flour
After making these changes within my recipe, the total fiber content in my product was increased
from 1.5g to 3.5g. This change doubled the original fiber content in my base recipe, meeting my
goal to increase the total fiber by 1.5g. The total fat within my recipe also decreased from 16g to
13g of fat, which is a 3g difference, meeting my initial goals to decrease total fat by 2g.
If I had additional time to work on perfecting this recipe, I would continue to change the
amounts of coconut flour used to create a texture that is still moist but has a higher fiber content
level. Since coconut flour soaks up moisture, I would figure out how to add moisture back into
the recipe so I do not lose texture qualities.
Final Product Analysis
According to the base recipe (Allrecipes.com), the final muffins should be dark,
risen, and springy. Since the recipe name specifically states, “moist,” this product should
also be moist. In my final product, appearance, texture, and flavor will be held to more
specific standards.
The appearance of these muffins will be evaluated based on a dark brown top and a
regular shape. The color should also closely resemble the color of the base recipe muffins.
The crumb should be moist, not too dry. The crumb should be cohesive and not fall apart.
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The flavor will also be evaluated to ensure that there is no off-flavor within any of the
samples. Modified muffins will also be compared to the base recipe to ensure that a sweet
and chocolate flavor still remains.
In completing my variations with these chocolate muffins I learned how ingredients
such as flour, yogurt, and milk all play vital roles in the flavor, appearance, and texture of a
product. I was most unfamiliar with coconut flour, and soon learned the many advantages
and disadvantages. Coconut flour has an extremely high fiber content compared to other
flours that were used within muffin recipes. Because of this high fiber content, coconut
flour tends to soak up a lot of the liquid ingredients, creating a more dense and dry end
product. When I tried using coconut flour in replacement of 50 percent of the all-purpose
flour, my product turned out dense, dry, and very different from my base recipe standards.
I quickly learned that although this ingredient is great at increasing the fiber content, I
need to be careful with the amount I use in my recipe. After I used a smaller amount of
coconut flour, my product still contained a high fiber content but with more moisture
within its texture. Coconut flour also affected the color of my product by making the crumb
lighter in color. This was fixed once I used a smaller amount of coconut flour in my recipe.
I also replaced the whole fat plain yogurt with nonfat plain yogurt in my final recipe.
By removing the whole fat yogurt my product lost richness in its flavor. The nonfat yogurt
did not affect the texture or appearance greatly, but the flavor was decreased. The same
result happened as I replaced whole milk with 1 percent milk in my final recipe.
Appearance and textural qualities remained similar, but richness within the flavor was
decreased.
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Final Process Analysis
Throughout this entire project, I have learned a lot about specific ingredients,
meticulousness in following recipes, and the high quality standards for muffins. I quickly
learned that it is important to consider all of the product quality changes that may occur
when replacing or altering an ingredient. For example, I did not realize that adding coconut
flour to my recipe would change the color of the muffins. I also did not consider that using a
high amount of coconut flour would steal so many of the textural qualities. However,
because I made these mistakes, I was able to learn much more about coconut flour and the
textural characteristics of muffins.
Since we were able to taste and examine the other recipe development projects, I
was able to gain knowledge about other ingredients and recipes as well.
Bridgette –(Broccoli Cheese Soup)
Her goals were to decrease the total fat in broccoli cheese soup by 30 percent. She used
different fats such as butter, canola oil, 2 percent milk, skim milk, fat free evaporated milk,
2 percent pasteurized cheese, 2 percent sharp cheddar, and fat free sharp cheddar to try
and decrease the fat content. I learned that by cooking the vegetable differently in a recipe,
such as microwaving instead of cooking in fat, the total fat can be decreased. I also was
surprised that the fat free evaporated milk created a very smooth, rich and cheesy flavored
product, more so than 2 percent or skim milk did.
Chelsea- (Imitation granola bar)
Chelsea’s goal was to imitate a Nature Valley granola bar. In doing so, she used different
amounts of oats and flours and added flax meal and honey to try and create a similar
recipe. I was surprised at how easily her simulated granola bars fell apart, and intrigued at
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how much honey helped to hold together her product. I also noticed how much flax meal
changed the flavor of her product greatly. I could not bear eating the granola bars with flax
meal added.
Olivia- (Potato Soup)
Olivia’s goal was to decrease the total fat in bacon and baked potato soup. She used
different milks, bacons, and procedures of cooking to alter the fat content. She created one
variation with Benecol, and I was very surprised at how smooth and rich this product
turned out to taste. I also noticed how greatly the different types of bacon affect flavor and
appearance of a product. When using Morning Star Veggie Bacon, her soup grew in redness
of color and changed the entire look of the soup.
Kerri- (Vegan Brownies)
Kerri experimented with different types of egg-replacers and fats in order to create a
“vegan” brownie recipe. I was quickly surprised at how greatly the egg-replacers made her
product oily, thin, and chewy. Removing the egg from her product did not affect the flavor
greatly, but did affect the texture and appearance of the brownies. Her products became
very dark and lost almost all body, creating a thin, black product with little structure.
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References
Alfaro, D. “Chocolate chocolate muffins.” About.com. Culinary Arts.
http://culinaryarts.about.com/od/muffinsquickbreads/r/Chocolate-ChocolateMuffins.htm. Online. Internet. February 19, 2014.
“Chocolate delight muffins,” General Mills. 2013. Betty Crocker.
http://www.bettycrocker.com/recipes/chocolate-delight-muffins/a7d125ce-08c04afb-8a31-6770b63e6eda. Online. Internet. February 19, 2014.
“Devil’s food chocolate chip muffins.” Scripps Networks, April 21, 2003. Food.com: home of
the home cook. http://www.food.com/recipe/devils-food-chocolate-chip-muffins60399. Online. Internet. February 19, 2014.
Lawson, N. “Chocolate chocolate-chip muffins.” 2004. Foodnetwork.
http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-chocolate-chipmuffins-recipe.html. Online. Internet. February 19, 2014.
Michael, C. KNH 404- Advanced Food Science, Course Manual. Spring, 2014, Miami
University, Oxford, Ohio.
“Moist chocolate muffins,” January, 2004. Allrecipes. http://allrecipes.com/recipe/moistchocolate-muffins/. Online. Internet. February 19, 2014.
19
Moist Chocolate Muffins
1-3/4 c. all-purpose flour
1/4c. coconut flour
1 c. white sugar
3/4c. chocolate chips
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. vanilla extract
1 egg
1 cup plain nonfat yogurt
1/2 c. 1% milk
1/2 c. vegetable oil
1/4 c. chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper
muffin liners. Combine flour, sugar, ¾ cup chocolate chips, cocoa powder, and baking soda
in a large bowl. Whisk egg, yogurt, milk, vanilla extract, and vegetable oil in another bowl
until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared
muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips. Bake in
preheated oven until a toothpick inserted into the center comes out clean, about 20
minutes. Cool in the pans for 10 minutes before removing to cool completely.
Yield: 12 muffins.
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Moist Chocolate Muffins
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffins cups or line with paper
muffin liners. Combine 1-3/4c. all-purpose flour, 1/4 c. coconut flour, 1 cup white sugar,
3/4 c. chocolate chips, 1/2 c. unsweetened cocoa powder, 1 tsp. baking soda in a large
bowl. Whisk 1 egg, 1 c. nonfat plain yogurt, 1/2 c. 1% milk, 1 tsp. vanilla extract, and 1/2 c.
vegetable oil together in another bowl until smooth; pour into chocolate mixture and stir
until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining
1/4 c. chocolate chips. Bake in preheated oven until a toothpick inserted into the center
comes out clean, about 20 minutes. Cool in pans for 10 minutes before removing to cool
completely. Yield: 12 muffins.
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Moist Chocolate Muffins
Preheat oven to 400 degrees F (200 degrees C)
Grease 12 muffin cups or line with paper muffin liners
Combine:
1-3/4c. all-purpose flour
1/4 c. coconut flour
1 c. white sugar
3/4 c. chocolate chips
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
Whisk:
1 tsp. vanilla extract
1 egg
1 c. nonfat plain yogurt
1/2 c. 1 % milk
1/2 c. vegetable oil
Stir liquid ingredients into dry ingredients until smooth
Fill muffin cups 3/4 full
Sprinkle with:
1/4 c. chocolate chips
Bake for 20 minutes
Remove and allow to cool for 10 minutes
Yield: 12 muffins.
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Moist Chocolate Muffins
All-Purpose Flour
1-3/4 cup
Combine flour, sugar, chocolate chips,
cocoa powder, and baking soda in large
bowl
Coconut Flour
1/4 cup
White Sugar
1 cup
Chocolate Chips
3/4 cup
Unsweetened Cocoa
Powder
1/2 cup
Baking Soda
1 tsp.
Vanilla Extract
1 tsp.
Whisk together vanilla extract, egg,
yogurt, milk, and vegetable oil in another
bowl until smooth. Mix liquid ingredients
into dry ingredients and mix until smooth.
Pour into muffin cups until 3/4 full.
Chocolate Chips
1/4 cup
Sprinkle on top of muffins. Bake in oven
for 20 minutes. Allow to cool for 20
minutes. Yield: 12 muffins.