Don’t they always say desserts and tea time are an important meal of the day as well?
Today, let me introduce you to my freshly baked Bourbon vanilla and dark chocolate chip muffins. They have a fluffy and moist centre, melty dark chocolate chips inside, and slightly crisp tops.
I got my inspiration from 'HidaMari Cooking' for this recipe, and they turned out very delicious.
For more indulgence, I add dark chocolate chips, but they are tasty plain as well.
Ingredients for 12 muffins :
200 g unsalted butter
200 g cane sugar
1 vanilla bean
2 eggs
2 egg yolks
100 g plain yoghurt
100 ml full-fat/whole milk
2 teaspoons lemon juice
420 g flour (type 55)
10 g baking powder
50 g dark chocolate chips
Instructions :
Preheat the oven to 180 °C/356 °F.
In a large bowl, add cubed butter and soften it with a whisk, then set aside.
In a small bowl, combine the plain yoghurt, milk, and lemon juice.
Split the vanilla bean in half, collect the seeds and add them to the butter. Add the brown sugar and mix everything.
In two batches, add the two whole eggs, and the two yolks to the butter/sugar mixture.
Add the sifted flour in three batches and mix gently with a spatula. Alternate with the milk/yoghurt mixture. Finish with the rest of the flour by adding the sifted baking powder.
Line paper muffin liners (if you don't have any, grease the muffin tin), and pour the batter.
Add dark chocolate chips for six muffins, alternating layers of batter, and chocolate.
Bake for 25 to 30 minutes at 180°C/356°F.
Remove from the oven, cool on a cooling rack, and serve.
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