This is the American classic muffin you dream of when you are relishing that simple muffin. A fluffy, airy and flavorsome muffin. This recipe gives you just that and the great things is if you can't decide between a chocolate chocolate-chip muffin and a vanilla chocolate-chip muffin because this batter makes both!
By dividing the batter and adding in the flavors at the end you get just that.
Add in some chocolate chips to make it super yummy and you are ready to go.
A super simple recipe for the classic simple but tasty muffin you are dreaming of when someone tells you the words "Chocolate chips muffins" so let's just jump straight into the recipe...
Ingredients:
250 grams of caster sugar
240 ml milk, slightly warmed
140 ml vegetable oil
380 grams of self-raising flour
2 eggs
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon of salt
1 teaspoon of vanilla / 1 teaspoon of coffee granules + 2 tablespoons cocoa powder
3 tablespoons of yoghurt
100 grams of chocolate chips
Instructions:
Pre-heat the oven to 180°C and line 2 cupcake trays with silicone cases.
Whisk the milk + sugar + eggs together, cracking the eggs in 1 at a time and whisking between each one. Then whisk in the oil and mix until combined.
Switch to spatula and incorporate the baking powder + baking soda + salt + flour and mix until nearly all the lumps have gone.
Divide the batter into 2 bowls. In the first, mix in the vanilla. For the second, take a little bowl and mix the cocoa powder + coffee granules with a little boiling water and mix to obtain a thick paste and add the paste to the bowl of batter and mix until combined. Add the marshmallows into both bowls and mix to coat them.
Divide the batter into the waiting muffin cups and top with the dark chocolate. Bake in the oven for 20 minutes.
Once a skewer comes out clean after it has been inserted in one, the muffins are baked and can be left to cool on a wire rack and then be served.
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