These are soft, moist and delicious muffins. The preparation is also easy. You just have to mix the wet ingredients and dry together and then combine them in batches. I have used dark chocolate here, you could use any. Or if you don’t have chocolate chips, you could chop your favorite chocolate and fold in the batter.
(Makes about 10 to 12 regular sized muffins)
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 egg
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
1. Preheat oven to 180 degrees C. Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray or use baje and serve muffin cups like I did.
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
3. In a large bowl, whisk together the butter and the egg. Add the milk and vanilla extract and whisk to combine.
4. Add one-third of the flour mixture and whisk until combined, then add another third and whisk until combined. Using a rubber spatula, fold the remaining flour into the mixture, then fold in the chocolate chips.
5. Divide the batter evenly between the muffin cups filing them half way up. Bake until golden brown and a skewer inserted into the center comes out clean, 15 to 20 minutes.
6. Remove from the oven, place the pan on a wire rack and allow the muffins to cool completely before removing.
The muffins can be stored in an airtight container at room temperature for up to 4 days.