I think muffins are always too dry or crumbly. I like this recipe because it is based on cream so they turn out really soft and the chocolate comes out as melting chips if you eat them almost right away, and that’s just the best.
I took the recipe from a french cookbook by Marabout, and adapted the proportions a bit to my liking.
Makes 12-15 muffins, depending on pan.
- 320g all purpose flour
- 100g sugar
- 3 tsp baking powder
- 1 tsp salt
- 150g dark chocolate
- 325ml sour cream
- 175ml semi skimmed milk
- 50ml sunflower oil
- 1 egg
- 1 tsp vanilla extract
- Preheat oven at 200°C.
- Chop the chocolate in order to get chopped bits. They don’t need to be even.
- Stir sugar and the egg yolk together.
- In a large mixing bowl, combine flour, baking powder and salt. Add the sugar+yolk to the mixture.
- In a small bowl, beat the egg white until stiff.
- Combine sour cream, milk, oil and vanilla together (liquid ingredients) and blend with the flour mix.
- Carefully add the egg white and the chocolate bits. Do not stir the preparation for too long.
- Pour dough in a muffin pan to the 3/4 and bake for 20-25 minutes till firm and brown but still soft ! I know, I know, easier said than done but just bake until they’re not too creamy anymore and they get that brown-golden shade.