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To the milk mixture, add the eggs, vegetable oil, and cooled melted butter. Mix until smooth.
Gradually pour the liquid ingredients into the bowl containing the dry ingredients. Add the vanilla extract. Mix just enough to combine the ingredients. Avoid overmixing.
Cover the dough and refrigerate while you preheat the oven (about 15 minutes).
Preheat oven to 410°F (210°C). Line 11 to 12 standard-sized muffin tins.
Fill each pan generously with batter for well-rounded muffins. Add extra chocolate chips on top.
Be careful when placing them in the oven to avoid burns.
Bake for 5 minutes at 210°C (410°F), then reduce to 185°C (365°F) and continue cooking for about 13 minutes, or until a toothpick comes out clean.
Allow the muffins to cool slightly in the pan before transferring to a wire rack to cool completely.
Optional: Add chopped walnuts or almonds for extra flavor and texture.
Enjoy these moist and irresistible muffins!
Advice:
Handle hot trays with care to avoid burns.
Make sure the oven is properly preheated for even cooking.
Customize by adding walnuts or almonds according to your taste preferences.
Put the printable recipe link in the video description for easy access.
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