Why these muffins?

Because they’re simple, reliable, and taste like you spent way more time on them than you actually did.

You don’t need a mixer. You don’t need fancy ingredients. Just one bowl, one whisk, and about half an hour.

Best part? You can customize them endlessly – add orange zest, a shot of espresso, or a dash of cinnamon.

Tips for next-level muffins

• Don’t skip the chocolate square in the middle – it’s the best part.
• Fill the liners evenly so they bake at the same pace.
• Want bakery-style domes? Chill the filled tray for 10 minutes before baking.

What you need:

• 180 g all-purpose flour
• 2 tsp baking powder
• 1 pinch of salt
• 80 g sugar
• 1 egg
• 100 ml milk
• 50 ml neutral oil (like sunflower oil)
• 1 tsp vanilla extract
• 100 g chocolate chips (90–95 g for the batter, 5–10 g for topping)
• 6 small pieces of chocolate (from a 100 g bar – one for each muffin center)

Preparation

1. Preheat your oven to 180°C (356°F) and line a muffin tray with 6 paper liners.
2. In one bowl, mix flour, baking powder, salt, and sugar.
3. Then add the wet ingredients: egg, milk, oil, and vanilla extract.
4. Stir until just combined (don’t overmix).
5. Fold in most of the chocolate chips and the 6 chocolate squares.
6. Spoon the batter into the muffin liners, filling each about 3/4 full.
7. Top with remaining chocolate chips.
8. Bake for 20–25 minutes or until a toothpick comes out clean.
9. Let cool slightly before serving – or enjoy warm for maximum gooeyness.