This morning, the soothing raindrops against my window awakened me to a dark and gloomy day. Seeking comfort, I made my way to the kitchen, where the soft candlelight and a steaming cup of coffee awaited. The recipe I’m about to use today is one of my mom’s beloved classics. Baking, for me, is a path to pure enjoyment, a process that’s both therapeutic and delicious.
What’s remarkable about these muffins is their simplicity. You don’t need a fancy stand mixer, just one large bowl and a whisk will do. The result? Moist and fluffy muffins that make the perfect snack or breakfast!
P.S. While my heart leans towards muffins, feel free to transform this recipe into a loaf cake if that’s more your style. To indulge my sweet cravings, I’ve even designated a special drawer in my freezer, neatly filled with my homemade delights stored in ziplock bags. This daily indulgence follows my lunch, a sweet treat that never fails to satisfy. One of the reasons I adore muffins is their single-serving simplicity - easy to make, easy to freeze, and oh-so-easy to enjoy. It’s these simple pleasures in life that I hold dear.
Ingredients
- 3 medium eggs
- 1/2 cup milk (or milk of your choice)
- 1/2 cup (1 stick) butter melted and at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 1/2 cups self-raising flour
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 cup milk chocolate chips
Instructions
- Preheat your oven to 170°C (350°F).
- In a large mixing bowl, whisk together the melted butter, milk, vanilla extract, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, mixing well after each addition, and then add a pinch of salt.
- Gradually add the self-raising flour to the mixture, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
- Gently fold in the milk chocolate chips.
- Fill each muffin cup about 2/3 full with the muffin batter.
- Bake for approximately 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy!
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