Muffins
Method
STEP 1
To make chocolate chip muffin mix the butter, previously softened for 1 hour, with sugar until you get a frothy and creamy dough. After that, cut the vanilla pod and scrape out the seeds with the tip of a knife.
STEP 2
Add the vanilla seeds in the bowl with the butter and sugar. Start whipping again and add the room temperature eggs one at a time. This will bring all the ingredients together.
STEP 3
Now sift the flour, the cocoa powder, the baking powder and the baking soda directly into the bowl with the dough. Add a pinch of salt and start whipping again. The dough will be more compact so soften it by slowly pouring the room temperature milk and it will become compact and soft.
STEP 4
Add 80 g of chocolate chips and mix with a spatula then put the dough in a pastry bag without a tip or use a spoon. Place the muffin cups on a baking tray and fill them 2/3 full, leaving less than 1 cm at the top. The weight of each muffin is about 70 g.
STEP 5
Place the rest of the chocolate chips on each muffin and then bake them in a static oven preheated to 180° for 18-20 min (otherwise at 160 ° for 13-15 min in fan oven). Your chocolate chip muffins are ready to be tasted.
Ingredients
- Softened butter at room temperature 125 g
- Multigrain flour 265 g
- Sugar 135 g
- Full cream milk at room temerature 135 g
- Eggs at room temperature (ca. 2) 110 g
- Dark chocolate chip 100 g
- Cocoa powder 50 g
- Vanilla pod 1
- Baking soda 1 teaspoon
- Salt 1 pinch
- Baking powder 10 g
Muffins
Ingredients
- Softened butter at room temperature 125 g
- Multigrain flour 265 g
- Sugar 135 g
- Full cream milk at room temerature 135 g
- Eggs at room temperature (ca. 2) 110 g
- Dark chocolate chip 100 g
- Cocoa powder 50 g
- Vanilla pod 1
- Baking soda 1 teaspoon
- Salt 1 pinch
- Baking powder 10 g
Method
STEP 1
To make chocolate chip muffin mix the butter, previously softened for 1 hour, with sugar until you get a frothy and creamy dough. After that, cut the vanilla pod and scrape out the seeds with the tip of a knife.
STEP 2
Add the vanilla seeds in the bowl with the butter and sugar. Start whipping again and add the room temperature eggs one at a time. This will bring all the ingredients together.
STEP 3
Now sift the flour, the cocoa powder, the baking powder and the baking soda directly into the bowl with the dough. Add a pinch of salt and start whipping again. The dough will be more compact so soften it by slowly pouring the room temperature milk and it will become compact and soft.
STEP 4
Add 80 g of chocolate chips and mix with a spatula then put the dough in a pastry bag without a tip or use a spoon. Place the muffin cups on a baking tray and fill them 2/3 full, leaving less than 1 cm at the top. The weight of each muffin is about 70 g.
STEP 5
Place the rest of the chocolate chips on each muffin and then bake them in a static oven preheated to 180° for 18-20 min (otherwise at 160 ° for 13-15 min in fan oven). Your chocolate chip muffins are ready to be tasted.
