Preparation

• To prepare the chocolate muffins, first take a bowl and crack the two eggs into it.

• Lightly beat the eggs with a hand whisk, and then add the sugar.

• Continue to lightly beat the mixture with a hand whisk. Meanwhile, melt the butter in a bain-marie or microwave.

• Add the milk to the bowl, then immediately after the butter, continuing to mix.

• Finally, sift the flour together with the unsweetened cocoa powder and the packet of baking powder.

• Mix with the whisk until you obtain a smooth and homogeneous mixture. If necessary, use a spatula to gather all the ingredients from the sides and mix them into the batter.

• Lastly, add about two-thirds of the total dark chocolate chips to the batter and mix with the spatula to distribute them evenly in the batter. Set aside the rest to be placed on the surface.

• Take a baking tray with muffin molds: if you have muffin cups, I recommend using them to better remove your chocolate muffins, otherwise you can butter and flour the molds.

• Spoon about two tablespoons of batter into each muffin cup, and once the batter is finished, place the remaining dark chocolate chips on the surface.

• Bake in a preheated static oven at 350 degrees Fahrenheit for about 25 minutes. At the end of the cooking time, turn off the oven and do not open it for 5 minutes. After these 5 minutes, open the oven door and place a wooden spoon between the opening and the door, so that the heat gradually escapes, and the muffins adapt to room temperature.

• This way your muffins will not deflate and will remain nice and puffy.

• Serve the chocolate muffins still warm for a burst of flavor!
  Enjoy, Nenè

• Store your chocolate muffins under a glass dome for up to 5 days.

• You can make other types of muffins with the basic muffin batter recipe, or replace the dark chocolate chips with milk chocolate chips!