The chocolate chip muffins are delicious, soft and light treats perfect for breakfast or a snack for kids and adults; made with simple ingredients, they are ready in a few minutes without whipping anything.
I rarely have breakfast at a café; I prefer to enjoy a slice of homemade cake or a muffin. This year I made many of them, and I thank you for trying them and for your positive comments. The classic muffin paradiso and the cocoa version were very popular.
The true American muffin calls for buttermilk, an ingredient that is rarely found here, so I replaced it with yogurt. Rich in live cultures, yogurt makes the batter very soft and keeps it moist for longer.
I flavored the batter with vanilla; besides the vanilla in the yogurt I added a teaspoon of extract, but if you prefer you can use other flavors such as orange zest or bitter almond extract.
Do you love butter and don’t want to give it up? You can easily replace the oil with butter; as always I list the quantities in the ingredients section.
Try these other versions:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 18 Minutes
- Portions: 12 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 238.03 (Kcal)
- Carbohydrates 34.74 (g) of which sugars 19.07 (g)
- Proteins 4.21 (g)
- Fat 10.07 (g) of which saturated 2.27 (g)of which unsaturated 5.60 (g)
- Fibers 0.45 (g)
- Sodium 19.71 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup vanilla yogurt (from a 125 g container (about 1/2 cup))
- 2 eggs (medium)
- 1/3 cup peanut oil (or another oil of your choice, or about 3.4 oz (95 g) butter)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1 1/2 tablespoon dark chocolate chips
- 2 tablespoons pearl sugar
Tools
- 1 Bowl large
- 1 Sieve
- 1 Hand whisk
- 1 Muffin tin with 12 paper liners
Method
Crack the eggs into the bowl, add the sugar and mix well with a whisk, then add the yogurt, the oil and the vanilla (you can replace the flavoring with any you prefer) incorporating everything.
Sift the flour with the baking powder and add them to the bowl with the other ingredients, mix everything with the whisk until you obtain a homogeneous batter.
Fold in the chocolate chips.
Pour the batter into the paper liners placed in the muffin tin. With this batter you will get 12 classic muffins.
Sprinkle the surface with the pearl sugar and the extra chocolate chips.
Bake the muffins in a preheated static oven at 347°F for about 18 minutes.
Do the toothpick test to check for doneness; if necessary, extend the baking time by a few minutes.
If the surface of the cakes tends to brown too much, cover them with a sheet of aluminum foil.The chocolate chip muffins are ready; let them cool completely before serving.
Tips
Storage
The chocolate chip muffins keep at room temperature for 3–4 days under a glass dome.
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