The milk chocolate muffins are delicious treats to prepare for breakfast or snack, simple, good and tasty. Great for dipping in milk or biting while sipping a fruit extract, a pear juice, apple juice, or simply a mint tea. If you use colorful baking cups, the milk chocolate muffins will cheer up the buffet table for a children’s party.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 4.25 oz sugar
- 3.5 tbsp rice oil (or other seed oil of choice)
- 1/2 cup plain or stracciatella yogurt
- 1 1/4 cups all-purpose flour
- 3.5 oz milk chocolate (chopped with a knife)
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Muffin Pan
- 8 Baking Cups for muffins
- 1 Cutting Board
- 1 Knife
- 1 Toothpick Cake tester
- 1 Cooling Rack
Steps
In the bowl of the mixer, beat the eggs with the sugar, then add the rice oil or another seed oil of choice and the yogurt. Add the flour and sifted baking powder, then the chopped chocolate. Mix well and distribute the batter into a muffin pan lined with the appropriate baking cups. Bake in a preheated oven at 350°F for 25 minutes. Check the doneness with a skewer or specific cake tester: if it comes out dry, the muffins are cooked. Remove them from the oven and the pan and let them cool on a rack before serving.
