Muffins with chocolate chunks

Ingredients (for 12 muffins)

• 125 g soft butter (room temperature)
• 265 g flour (we recommend Caputo 00 pastry flour)
• 135 g sugar
• 135 g whole milk (at room temperature)
• 110 g eggs (about 2 medium eggs, at room temperature)
• 100 g dark chocolate chips
• 1 vanilla pod
• 1 teaspoon of baking soda
• 1 pinch of salt
• 10 g baking powder

Preparation

1. Let the butter sit out of the fridge for at least an hour to soften.
2. Combine the soft butter and sugar in a large bowl. Whip with an electric mixer until fluffy and creamy.
3. Cut open the vanilla pod and scrape out the seeds with a knife.
4. Add the vanilla seeds to the butter mixture and mix well.
5. Add the eggs one at a time, whisking after each addition to mix well.
6. Sift the flour, baking powder and baking soda directly into the dough. Add a pinch of salt.
7. Continue whisking until the dry ingredients are mixed into the dough.
8. Add the milk in small portions, while stirring, until the dough is smooth and without lumps.
9. Mix in 80 g chocolate chips with a spatula.
10. Divide the dough evenly into the wells of a paper-lined muffin tin, filling each well about 2/3 full.
11. Sprinkle with the remaining chocolate chips.
12. Bake in a preheated oven at 180°C for 18-20 minutes, until the muffins are golden brown and a toothpick comes out clean when you poke it into the centre of the muffin.

Storage and Recommendations

The muffins will keep in an airtight container for up to 2-3 days. If desired, the muffins can be frozen and reheated slightly in the oven before serving. You can use chopped chocolate chips instead of chocolate chips or add small pieces of pear to make a delicious chocolate-pear muffin.