Chocolate chip muffins

• 15 minutes to prepare • 30 minutes to cook • Serves 12

All OR muffin

 

These chocolate chip muffins are big in size, flavor, and texture.
They’re deliciously soft and moist, and loaded with chocolate chips, so that you’ll never turn to another muffin recipe again.

Today’s homemade chocolate chip muffins rival any from a bakery. They’re large and in charge, bursting with flavor. It’s a chocolate-y variation from the traditional bakery-style muffin recipe.

Besides flavor and texture, you’ll appreciate the simple ingredient list.
You only need a few basic ingredients to make absolutely awesome chocolate chip muffins. Each ingredient is important and transforms boring muffins into great chocolate chip muffins!

This chocolate chip muffin recipe couldn’t be easier. The batter comes together in minutes, so it’s a wonderful recipe for rainy Saturday afternoons with your little helper.

Here are ingredients for a 12-serving recipe:

135 g sugar
240 g flour 00
25 g dark cocoa powder
2 eggs
10 g vanilla baking powder
125 g butter 
135 ml cow milk (or cocoa soy milk)
50 g chopped dark chocolate

1. Preheat oven to 180°
2. Melt the butter in a bain-marie and let it cool down
3. Whisk the butter and the sugar with an electric beater until you get a light and fluffy mixture
4. Add the eggs and whisk again
5. Sift the flour, the baking powder and the cocoa powder. Add them to the mixture while keeping on mixing
6. Gradually add the milk and whisk again until the mixture is smooth
7. Divide the batter in your muffin pan and fill each 1-cm to the top. You can make this recipe as 12 large muffins. Top with a sprinkle of chopped chocolate
8. Bake it at 180° for 30 minute. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done) 
9. Leave the muffins to cool a bit in the oven with the door open, then out of the oven

Nutrition Facts are detailed in the table below. Data is provided per serving.