Chocolate chip muffins

Name: Chocolate chip muffins
Ingredients: 2 eggs; 1/4 teaspoon salt; 120 g sugar; 125 g lemon-flavored yogurt; 1 packet vanilla sugar; 1 teaspoon orange extract; 15 ml lemon juice; 80 g melted and cooled butter; 250 g flour; 1 teaspoon baking powder; 50 g chocolate

Dessert - Chocolate chip muffins by Marioara F. - Recipia

Lemon-flavored yogurt is the little something special in these chocolate chip muffins, fluffy and lightly browned on top. Grated chocolate goes into the batter, while the pieces on top soften as they bake; large muffin cups make six muffins. I prefer to grate the chocolate finely so it doesn't clump in one spot. Prep: 15 minutes. Cook: 22 minutes. Total time: 37 minutes. Servings: 6. About 410 kcal and 8 g protein per serving.

Ingredients

2 eggs
1/4 teaspoon salt
120 g sugar
125 g lemon-flavored yogurt
1 packet vanilla sugar
1 teaspoon orange extract
15 ml lemon juice
80 g melted and cooled butter
250 g flour
1 teaspoon baking powder
50 g chocolate

Preparation

1. Beat the eggs with the sugar and 1/4 teaspoon salt until the mixture turns pale. 2. Add the yogurt, vanilla sugar, orange extract, lemon juice, and melted, cooled butter. Mix until smooth. 3. Sift the flour with the baking powder and fold it in with a spatula or wooden spoon. Grate 2-3 squares of chocolate over the batter and stir gently. 4. Divide the batter among 6 large muffin cups. Break the remaining chocolate into small pieces and put them on top. 5. Bake at 180°C for 22 minutes, until lightly browned. Check the center with a toothpick; it should come out clean.

Notes

Keep in a sealed container in the fridge for up to 3 days. Lemon-flavored yogurt can be replaced with 125 g plain yogurt, keeping the lemon juice in the batter; the muffins contain gluten, dairy, and eggs. Smaller cups bake faster, so start checking before the 22-minute mark. A cold chocolate bar is easier to cut into small pieces. I time the baking to coincide with my coffee break and serve them with coffee or tea.