Fluffy chocolate muffins for coffee

Name: Fluffy chocolate muffins for coffee
Ingredients: 6 eggs; 200 g fine granulated sugar; 1 packet vanilla sugar (8 g); 200 g white flour; 30 ml oil; 100 g milk chocolate; 20 g decorative sprinkles

Dessert - Fluffy chocolate muffins for coffee by Petronela B. - Recipia

Fluffy chocolate muffins for coffee have an airy crumb and pieces of milk chocolate. The whipped egg whites and sugar keep the batter light, while the chocolate is hidden in the middle. I like to chop the chocolate into small pieces so I come across it in more bites. Preparation: 20 minutes. Cooking: 18 minutes. Resting: 20 minutes. Total time: 58 minutes. Servings: 24. About 120 kcal and 3 g protein per serving.

Ingredients

6 eggs
200 g fine granulated sugar
1 packet vanilla sugar (8 g)
200 g white flour
30 ml oil
100 g milk chocolate
20 g decorative sprinkles

Preparation

1. Preheat the oven to 180°C. Line the muffin tin with paper cases and chop the chocolate into small pieces. 2. Separate the egg whites from the yolks. Beat the egg whites until foamy; when they start to rise, gradually add the sugar, one spoonful at a time, then add the vanilla sugar. 3. Add the yolks one at a time, mixing after each addition. Once the sugar has dissolved, gradually fold in the flour, taking care not to leave any lumps, then add the oil and mix until smooth. 4. Put a spoonful of batter into each case, add pieces of chocolate, then top with another spoonful of batter. Sprinkle the decorations over the top. 5. Bake the muffins for 18 minutes, until golden. Take them out of the oven and tin, then leave them to cool for 20 minutes before serving.

Notes

Eggs at room temperature are easier to beat, and the whites must be separated without a trace of yolk, or the foam may stay soft. Choose a milk chocolate that breaks cleanly, not one with a filling, and chop it into small pieces. If you see the batter slump after you add the flour, fold it in with a spatula rather than continuing to beat it hard. For a different flavor, you can use 100 g dark chocolate; the muffins contain gluten, eggs and dairy. Once cool, keep them in a sealed container for up to 3 days and serve them with coffee.