Hello everyone, lovers of sweet cuddles and breakfasts that taste like home! If you are looking for that easy and quick dessert that envelops you with its scent as soon as you wake up or gives you a moment of pure happiness at snack time, you are in the right place. Today, I will reveal all the secrets for making Soft Muffins with Chocolate Chips or, for the more indulgent, with a Creamy Nutella Center that melts in your mouth.
This is the perfect recipe for every occasion: from a lazy weekend wake-up to an unexpected snack with friends, to the “all to myself” moment with a cup of coffee. I will guide you step by step, with all the tricks to get tall, soft, and irresistible muffins, just like those from American bakeries, but made with your own hands. Get comfortable, the good smell is about to fill your kitchen!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs (medium at room temperature)
- 3/4 cup milk
- 1/2 cup butter
- as needed orange zest (untreated)
- 1 packet baking powder (16g)
- 1 packet vanillin (8g – seeds from half a vanilla bean)
- dark chocolate chips (to taste)
- hazelnut cream
Tools
- 1 Muffin pan
- 12 Cupcake liners
- 1 Electric whisk
- 2 Bowls
- 1 Scale
- 1 Grater
- 1 Spatula
- 1 Spoon
Step-by-step Procedure
Start with the wet base: In a large bowl, break the eggs, add the sugar and milk. Using a hand whisk (or electric whisk if you prefer), mix vigorously for a couple of minutes until you get a homogeneous and slightly frothy mixture. No need to whip, just mix!
Why? Mixing well at the beginning helps to dissolve the sugar and create a fluid base that will blend perfectly with the dry ingredients, ensuring a soft muffin texture.
The butter touch: Melt the butter in a double boiler or microwave, then let it cool down. Pour it into the egg, sugar, and milk mixture, stirring well with the whisk until completely incorporated.
Extra tip: Melted butter, unlike oil, gives the muffins a richer softness and flavor. But it’s essential that it is warm, not hot, so as not to cook the eggs!Magic powders: In another bowl, sift the all-purpose flour, baking powder, and vanillin. Mix well with a spoon to blend the powders.
Why? Sifting the flour and mixing it with the baking powder incorporates air and evenly distributes the baking agent, two key factors for optimal rising and super soft muffins!
The scent of orange: Finely grate the orange zest (only the orange part, remember, the white part is bitter!). Add it to the liquid ingredients and mix to release all the fragrance.
My tip: Orange zest is a true secret for a fresh and enveloping fragrance that pairs divinely with chocolate. If you don’t like orange, use lemon or double the vanillin!Delicate union: Pour the dry ingredients (flour, baking powder, vanillin) into the bowl with the liquid ingredients. Stir very briefly and gently with a spatula or spoon.
IT’S CRUCIAL! Do not overmix! Muffins should be mixed as little as possible. You just need to ensure the dry ingredients are just incorporated into the liquids, even if you see some lumps: it’s the secret to soft and not “chewy” muffins. Overmixing develops gluten and makes the dough elastic, not suitable for muffins.
Chocolate chips or Nutella heart? The choice is yours!
For Chocolate Chip Muffins: Add the chocolate chips to the batter and mix one last time, gently, just to distribute them. Anti-sinking trick: If you want to prevent the chocolate chips from settling at the bottom, lightly flour them before adding them to the batter!
For Nutella Heart Muffins: Pour a tablespoon of batter into the cupcake liner, add a heaping teaspoon of Nutella in the center (without letting it touch the edges of the liner!), then cover with a little more batter. Smart tip: To make inserting the Nutella easier and prevent it from spreading too much, you can place teaspoons of Nutella on a sheet of parchment paper and freeze them for about 15-20 minutes before using!Preheat the oven: Turn on the static oven and bring it to 350°F. In the meantime, arrange the paper liners inside the muffin pan.
Fill the liners: Using a spoon or ice cream scoop, fill each liner to about 2/3 of its capacity. Don’t overdo it, they will rise a lot!
Bake and wait for the magic: Bake the pan in the hot oven for 20-25 minutes. The time may vary slightly depending on your oven. Toothpick test: Do the toothpick test: inserted into the center of a muffin (be careful not to go into the Nutella heart, otherwise it will come out wet!), it should come out clean and dry.
Golden rule: Do not open the oven in the first 15 minutes of baking! You might jeopardize the rising and cause them to deflate irreparably.
Cooling: Once baked and golden, remove the muffins and let them cool completely on a rack before enjoying them.
Simple or dressed up: You can dust them with powdered sugar for a classic touch, or decorate them with a drizzle of melted dark chocolate. But I assure you, they are so good even plain that they will disappear in no time!
Useful Tips
Ingredient temperature: Always use eggs and milk at room temperature. This helps the ingredients mix better and promotes a more uniform and soft rising.
Even softer muffins: If you want an even moister and softer texture, try replacing 50 ml of milk with plain yogurt (also at room temperature).
Alternative chocolate: If you don’t have chocolate chips, you can easily use a bar of coarsely chopped dark chocolate. They will be equally delicious!
Alternative chocolate: If you don’t have chocolate chips, you can easily use a bar of coarsely chopped dark chocolate. They will be equally delicious!
Alternative chocolate: If you don’t have chocolate chips, you can easily use a bar of coarsely chopped dark chocolate. They will be equally delicious!
Variants
Unleash your creativity and create your personalized muffins!
Two-tone Muffins: Remove half of the batter and add a tablespoon of unsweetened cocoa powder. Alternate the light and cocoa batter in the liners for a marbled effect.
Fruit Muffins: Replace the chocolate chips with 100-150 g of fresh or frozen blueberries, diced apples (about 1 small apple), or pieces of ripe banana.
Lactose-Free: You can easily make this recipe lactose-free by using plant-based milk (almond, rice, soy) and lactose-free butter (or a good seed oil, such as sunflower, in the same quantity).
With Nuts: Add a handful of chopped walnuts, almonds, or hazelnuts to the batter for a crunchy touch.
FAQ – Soft muffins with chocolate chips or Nutella center
Can I freeze them?
Absolutely yes! Once the muffins are completely cold, you can freeze them in airtight freezer bags for up to 2-3 months. To enjoy them, defrost at room temperature or heat for a few minutes in the microwave or oven. They will be like freshly baked!
Can I use whole wheat flour instead of all-purpose?
Yes, you can, but keep in mind that whole wheat flour tends to make baked goods denser. I recommend not completely replacing it: try a mix, for example, 150 g of whole wheat flour and 150 g of all-purpose flour, to maintain good softness.
How do I prevent the chips from sinking to the bottom?
A simple and effective trick is to lightly flour them with a teaspoon of the flour provided in the recipe before adding them to the batter. This will help them stay suspended.
Can I prepare the batter in advance?
It is not advisable to prepare the muffin batter too far in advance, as the baking powder begins to activate as soon as it comes into contact with the liquids. The ideal is to mix and bake immediately to ensure maximum rising.
Here we are at the end of this delicious adventure! I hope you enjoyed this easy and versatile recipe to prepare your soft muffins with chocolate chips or Nutella center. Whether for a special breakfast or a tasty snack, these muffins are a promise of happiness, capable of warming the heart and filling the house with an irresistible aroma.
You see? With a few steps and some little tricks, you can create a masterpiece of softness and flavor. Now you just have to get to work and enjoy every single bite! Which version will you try first? Let me know in the comments how your muffins turned out!
