You can’t get enough of chocolate: double is better than one.
The muffins are fluffy, chocolaty, juicy and prepared in just a few minutes. A topping is not necessary here.
There are 24 muffins in this recipe. If you want less, halve the amount.
- 220g butter, unsalted and soft, cut into pieces
- 1 tbsp vanilla sugar, homemade
- 4 eggs
- 280 grams milk
- 210 grams sugar
- 360 grams flour
- 1 pack of baking powder
- 80 grams cocoa, unsugared
- 100 grams chocolate chunks, dark chocolate
- 100 grams chocolate chunks, white chocolate
Preheat the oven to 180°C top/bottom heat.
Put the softened butter, vanilla sugar, eggs, milk and sugar in the mixing bowl, mix for 1 min. 30 sec./speed 3.
Add the remaining ingredients except for the chocolate chunks, 30 sec./speed 4.
Spread the dough and the chocolate chunks (press lightly) on 24 muffin molds and bake for about 15 minutes and let cool on a wire rack.
If you don't have chocolate chunks at home, you can also use leftover chocolate from Santa Clauses or Easter bunnies (or quartered Toffifees, Raffaello, ...).