👩🍳 Instructions
1. Preheat your oven
Set it to 200°C (390°F) if you’re using a conventional oven. If using a halogen or countertop oven, preheat as recommended (these muffins can bake in as little as 3–5 minutes in small, high-heat ovens).
2. Mix the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, vanilla sugar, salt, and baking powder.
3. Combine the wet ingredients
In another bowl, whisk the eggs with milk and melted butter until smooth.
4. Make the batter
Pour the wet ingredients into the dry and mix just until combined. Fold in the chopped chocolate. Don’t overmix—your muffins will thank you!
5. Fill the muffin tins
Spoon the batter into greased or lined muffin cups, filling each about ¾ full.
6. Bake
- Quick oven (air fryer/halogen-style): 3–5 minutes at 200°C (390°F)
- Standard oven: 15–18 minutes or until golden and a toothpick comes out clean
7. Cool slightly & enjoy
Let them cool for a couple of minutes (if you can wait). They’re best warm with the chocolate slightly melted.
🍽️ Tips & Variations
- Add chocolate chips for an extra melty surprise
- Use brown sugar for a deeper caramel flavor
- Stir in chopped nuts like walnuts or hazelnuts for crunch
- Sprinkle powdered sugar or drizzle with chocolate for a bakery-style finish
❄️ Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months—just warm them in the microwave for 20–30 seconds before serving.
💬 What Makes These Muffins So Special?
I made these on a whim one day when all I had was a little bit of chocolate left—and they turned out incredible. Moist, rich, and done in minutes. Now, my kids request them on school mornings and lazy weekends. They’re so easy, I can whip up a batch while the coffee brews.
