Chocolate Chip Muffins

Name: Chocolate Chip Muffins - Ludovica J.
Ingredients: 250 g flour; 150 g sugar; 1/2 packet baking powder; 1 egg; 200 ml milk; 100 g melted butter; 1 packet vanilla sugar; zest of one lemon; grated chocolate

Dessert - Chocolate Chip Muffins by Ludovica J. - Recipia

I often turn to this chocolate chip muffin recipe, especially when I need something sweet quickly that goes well with coffee or for a packed lunch. They are not fussy, I don’t need to beat the eggs separately or wait for anything to rise. All the ingredients are easy to find, and the quantities are clear. I make them most often when I have milk on hand and chocolate in the cupboard. The muffins come out fluffy, with a slightly golden crust and melted chocolate on top, just the right amount. Quick Info Total time: about 40-45 minutes Preparation time: 10-15 minutes Baking time: 20-25 minutes (depending on the oven) Number of servings: 12 muffins Difficulty: easy Recipe type: homemade dessert, for any day or packed lunch Ingredients 250 grams flour 150 grams sugar 1/2 packet baking powder 1 egg 200 ml milk 100 grams melted butter 1 packet vanilla sugar zest of one lemon grated chocolate (for decoration) Preparation Method 1. Preheat the oven to a medium temperature. Prepare a tray with 12 muffin cups. 2. In a larger bowl, combine the flour, sugar, and baking powder. Mix well with a whisk until homogeneous. 3. In a separate bowl, combine the melted butter with the milk, add the egg, vanilla sugar, and lemon zest. Mix until the mixture is smooth. 4. Pour the liquid mixture over the dry ingredients and stir without overmixing, just enough to eliminate any traces of flour. The mixture should be quite soft, which is normal. 5. Divide the batter into the prepared cups, leaving a little space at the top, as the muffins will rise. 6. Sprinkle grated chocolate on top, as much as desired, without incorporating it into the batter. 7. Place the tray in the preheated oven and bake for 20-25 minutes. Check with a toothpick - if it comes out clean, they are done. 8. Remove the muffins to a wire rack and let them cool for a few minutes. Why I make this recipe often Because I don’t need to plan anything ahead. The ingredients are common, it’s quick to prepare, and I don’t need a mixer or special techniques. The muffins stay soft the next day if kept in a closed container. They are suitable for both coffee and as a snack or packed lunch. Tips and Variations Tips If the butter is just melted and not hot, it won’t cook the egg when combined. Don’t overmix the batter, as it will make the muffins dense. If I don’t have paper liners, I grease the tray well to prevent sticking. I can use granulated or fine sugar, depending on what I have on hand. Substitutions White flour can be replaced with whole wheat flour, but the texture will be denser. Milk can be cow's milk or plant-based if needed. Instead of grated chocolate, I can use chocolate chips or even small pieces of chocolate. Variations A few chopped nuts or hazelnuts can be added to the batter for texture. If I don’t have lemon, I can skip the zest, but the flavor will be simpler. I can replace vanilla sugar with vanilla extract. Serving Ideas They are good on their own, but can also be served with a bit of sweet cream, jam, or even yogurt. The muffins hold up well for packing, so they are great for a lunchbox for work or school. Frequently Asked Questions 1. Can I put the chocolate directly into the batter, not just on top? Yes, if I want more chocolate inside, I can mix some of the grated chocolate directly into the batter, but it’s optional. 2. If I don’t have vanilla sugar, what can I use? I can use a little vanilla extract or skip the flavor, it’s not essential for the final texture. 3. Can the recipe be made without eggs? The texture will be different, but in case of need, I can try with 2 tablespoons of banana puree or a little yogurt, but it won’t be exactly the same. 4. How do I check if they are baked? A toothpick inserted into the center of a muffin should come out clean. If there are traces of batter, I need to bake them a little longer. 5. Do the muffins turn out as well with margarine? The texture won’t be as tender and the taste will be slightly different, but margarine can be used in place of butter if needed. Nutritional Values Estimate for one muffin (out of 12): approximately 180 kcal, of which 7g fat, 27g carbohydrates, 3g protein. The value may vary slightly depending on the type of chocolate or milk used. They are moderate in calories, not very high in fat compared to other pastries. Storage and Reheating Muffins keep well for 1-2 days at room temperature, in a closed container or paper bag. After that, they start to dry out. If I want them warm again, I can heat them for a few seconds in the microwave, but not too long, or they will become rubbery. I do not recommend refrigerating them, as they will harden. They can be frozen, but the texture changes slightly upon thawing. This recipe is one of the simplest I use for muffins, and I have never had any problems with it, regardless of the type of oven. I can easily adapt it with what I have at home.

Preparation

Mix the flour, sugar, and baking powder well. In a separate bowl, mix the butter, milk, lemon zest, vanilla sugar, and egg. Combine the two mixtures and blend well. Once the mixture is ready, pour it into muffin tins, decorate with grated chocolate, and bake in a preheated oven until they pass the toothpick test. Enjoy your meal. 12 muffins were made.

Chocolate Chip Muffins

Preparation

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