Weekend Muffins with Chocolate Chips why this name? Because many times I found myself in the kitchen on Friday afternoons preparing these very simple muffins with chocolate chips. The reason? We always have breakfast in a hurry during the week, almost always with packaged cookies or snacks because there’s no time to prepare something.
So I thought I’d share one of my simplest recipes, the one I’ve been using for years and it never disappoints me. Without butter and without oil but with a jar of plain yogurt, that’s why they’re light and the next day they’re still soft.
Following this recipe, you’ll get 12 soft and delicious muffins for Saturday and Sunday morning breakfast!
What are you waiting for to write down the recipe?
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 138.41 (Kcal)
- Carbohydrates 26.61 (g) of which sugars 14.05 (g)
- Proteins 4.60 (g)
- Fat 2.15 (g) of which saturated 0.92 (g)of which unsaturated 0.96 (g)
- Fibers 0.32 (g)
- Sodium 100.65 (mg)
Indicative values for a portion of 30 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 for 12 Weekend Muffins with Chocolate Chips
- 1 1/3 cups all-purpose flour
- 1 container plain yogurt
- 2 eggs
- 1/2 cup sugar
- 1 packet baking powder
- 1 pinch salt
- as needed chocolate chips
- as needed sugar sprinkles
- 1/4 cup potato starch
- as needed powdered sugar
Tools to Prepare Breakfast Muffins
- Oven
- 1 Muffin Pan
- Electric Whisk
- 1 Bowl
- 1 Spoon
- 12 Muffin Cups
- 1 Scale
Preparation of Weekend Muffins with Chocolate Chips
The first thing to do to prepare the Weekend Muffins with Chocolate Chips is to preheat the oven in static mode at 356°F because the preparation is really quick, and we need the oven to be hot.
Now take a bowl, crack the two eggs into it, add the sugar and a pinch of salt, and use the electric whisk to mix everything.
Gradually add the sifted flour with the potato starch and the packet of baking powder. Also pour the container of plain yogurt into the bowl and work the dough until there are no more lumps.
Take the muffin pan (you’ll find the one I use in the link) position the muffin papers in the molds and pour the mixture in up to 2/3 full, don’t overfill them otherwise they will rise too much and stick together during baking.
Sprinkle the surface with chocolate chips and sugar sprinkles. Bake the Weekend Muffins for about 20 minutes, always do the toothpick test before turning off the oven. Before serving, you can add a dusting of powdered sugar or just serve them as is.
Bon appétit!!!
Muffin Variations:
If you have pistachio granules, hazelnuts, or anything else available in the pantry, know that it will work just fine. I often vary with chocolate chips and hazelnut granules, or with walnut granules and sugar, the choice is yours.
Storage of Weekend Muffins with Chocolate Chips:
The Weekend Muffins can be stored in a pastry container for a maximum of 4 days. You can also freeze them if you like. However, remember that you will need to let them thaw in time before enjoying them again for breakfast.
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Yesterday’s Recipe:
Yesterday’s Pistachio Cake proposal was really appreciated, if you missed it here it is here
