Made with milk and sunflower oil, these muffins bake up exceptionally soft and moist, while the milk chocolate melts into little pockets of indulgence and gives that irresistible crumb. The batter comes together in just a couple of minutes without a mixer — perfect for homemade baking with tea or for breakfast.
Ingredients
- All-purpose flour — 2 cups | 240 g
- Sugar — 1/2 cup | 120 g
- Cornstarch (or potato starch) — 5 tbsp | 40 g
- Milk — 2/3 cup | 160 ml
- Neutral sunflower oil — 1/2 cup minus 1 tbsp | 100 ml
- Eggs — 2
- Vanilla sugar — 2 tsp | 10 g
- Baking powder — 2 tsp
- Chocolate chips (milk chocolate) — 7 oz | 200 g
Step-by-Step Recipe
- Preheat the oven to 356°F | 180°C. Prepare a muffin pan with paper liners or lightly grease the cups with oil.
- In a large bowl, whisk together the dry ingredients: flour, starch, sugar, vanilla sugar, and baking powder.
- In a separate bowl, lightly beat the eggs with a fork, add the milk and sunflower oil, and mix until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix if you want the muffins to stay fluffy.
- Fold in 2/3 of the chocolate chips and reserve the rest for the top.
- Divide the batter among the cups, filling each about 3/4 full. Scatter the remaining chocolate chips over the top.
- Bake for 18–22 minutes, until golden and a wooden skewer comes out clean (melted chocolate on the skewer is perfectly fine).
- Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack and cool completely.
Serving and Storage
Serve the muffins warm or at room temperature. Store in a sealed container for up to 3 days at room temperature. For longer storage, freeze for up to 2 months; thaw at room temperature or warm in the oven for 3–5 minutes at 320°F | 160°C before serving.
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Tips and Variations
- Chocolate: finely chopped milk or dark chocolate can be used instead of chips.
- Texture: for an even moister crumb, replace 1/4 cup | 40 ml of the milk with yogurt or kefir.
- Add-ins: try a handful of chopped nuts or a little orange zest for fragrance.
- Even distribution: to keep the chips from sinking, do not overheat the batter and do not mix too long.
Nutritional Value (per 1 muffin out of 12)
| Calories | ≈ 306 kcal |
| Protein | ≈ 4.7 g |
| Fat | ≈ 14.1 g |
| Carbohydrates | ≈ 39.8 g |
| Sugars | ≈ 21 g |
| Fiber | ≈ 1 g |
| Sodium | ≈ 120 mg |
FAQ
Can I replace the milk with a plant-based alternative?
Yes, use unsweetened almond, oat, or soy milk in the same amount. The texture will stay soft and moist.
What if I don’t have paper liners?
Grease the pan well with oil and dust it lightly with flour or semolina. Let the muffins cool for 5–10 minutes, then loosen them carefully along the edge with a knife.
Why do the chocolate chips sink to the bottom?
Most often this happens because the batter was overmixed and became too loose. Stir only until combined, and save some chips for the top so the distribution stays even.