3 weeks ago already, I made some pistachio muffins (made specially to please my mother-in-law ^^) but also some vanilla chocolate muffins (because I don’t like pistachio). Quick and easy to make, muffins are always a treat, incredibly soft — I love them! So here’s an ultra-simple recipe for really indulgent afternoon snacks!
Ingredients & preparation
1 component · Complete recipe
Muffin Batter
Ingredients
- 2 eggs
- 80 g (2.8 oz) melted butter
- 250 g (8.8 oz) plain flour
- 1 sachet baking powder
- 150 g (5.3 oz) sugar
- 160 g (5.6 oz) chocolate chips
- 150 ml (5.1 fl oz) milk
- 1 vanilla pod
Instructions
1
Preheat the oven to 180°C / 350°F.
2
Melt the butter and leave to cool.
3
In a bowl, mix together the flour, sugar, baking powder, chocolate chips (or, like me, chocolate cut into pieces) and the salt.
4
In a separate bowl, lightly beat the eggs, then add the milk, melted butter and the seeds from the vanilla pod.
5
Fold the wet mixture into the dry mixture without overmixing.
6
Divide the batter between 12 muffin tin holes lined with paper cases (tip: use an ice-cream scoop to portion the batter — it’s much easier!!!).
7
Scatter chocolate chips over the muffins and bake for approximately 25 minutes.
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