Notes

For the preparation of muffins, it is essential that the milk, butter, and eggs are at room temperature.

With the quantities indicated in this recipe, I made 10 muffins with fairly small molds (about 2.75 x 1.18 inches). If you use larger molds, the cooking times may vary.

I used silicone molds; alternatively, you can use paper liners inserted in the appropriate muffin tray.

Before baking the muffins, you can add some chocolate chips on top.

You can replace the chocolate chips with a roughly chopped chocolate bar.

You can replace vanilla extract with a sachet of vanillin.

Chocolate chip muffins can be preserved under a glass dome or in a sealed container for 2 – 3 days.

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