Muffins with the Thermomix®: 220 g flour, 160 g sugar, 160 g sunflower oil, 4 eggs, 60 g milk and 100 g chocolate chips. Mix for 1 minute at speed 4, fold in the chocolate chips in reverse direction, bake for 20 minutes at 180°C. 12 muffins in 30 minutes.
Muffins with the Thermomix®
Ingredients 0 / 8 ✓
- 220 g flour
- 160 g sugar
- 160 g sunflower oil
- 1 sachet baking powder
- 1 sachet vanilla sugar
- 60 g milk
- 4 eggs
- 100 g baking-stable chocolate chips
Instructions 0 / 4
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1
Mix the batter.
Add all the batter ingredients except the chocolate chips to the mixing bowl and mix for 1 min / speed 4.
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2
Preheat the oven.
Preheat the oven to 180°C top and bottom heat.
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3
Fold in the chocolate chips.
Add the chocolate chips and mix in for 20 sec / reverse direction / speed 4.
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4
Bake the muffins.
Line a muffin tin with paper cases. Fill with the batter and bake on the middle shelf for approximately 20 minutes. Keep an eye on them: they should turn a lovely golden colour, not too dark.
Tip: You can decorate your muffins however you like with melted chocolate coating or icing sugar glaze and sprinkles.
Video
Nutrition per serving
1 minute at speed 4: add everything in, batter done
Add 220 g flour, 160 g sugar, 160 g sunflower oil, 1 sachet of baking powder, 1 sachet of vanilla sugar, 60 g milk and 4 eggs to the mixing bowl. Mix for 1 minute at speed 4. Then add 100 g baking-stable chocolate chips and fold in for 20 seconds in reverse direction at speed 4. Preheat the oven to 180°C top and bottom heat.
Line a muffin tin with 12 paper cases and distribute the batter evenly. Bake on the middle shelf for about 20 minutes. The muffins are done when a skewer comes out clean. If you grease the cases with butter and dust them with cinnamon sugar beforehand, you will get a crisp crust around each muffin.
Oil instead of butter: why it makes the muffins moister
This recipe uses 160 g sunflower oil rather than butter. Oil makes muffins moister because it stays liquid at room temperature and the batter does not dry out as quickly. It is also neutral in flavour, which lets the vanilla and chocolate come through more clearly. If you prefer butter, melt 160 g and add it to the mixing bowl along with the other ingredients. The muffins will be slightly firmer, but more aromatic.
Banana, nuts, berries: 3 variations for the batter
- Banana muffins: Leave out the chocolate chips and blend 2 ripe bananas with the other ingredients instead. The bananas add natural sweetness, so reduce the sugar to 120 g.
- Nut muffins: Replace the chocolate chips with 100 g chopped walnuts, hazelnuts or almonds. Fold them in using reverse direction rather than blending, so they stay in pieces.
- Berry muffins: Fold in 150 g fresh or frozen blueberries, raspberries or redcurrants in reverse direction after the chocolate chip step. Do not thaw frozen berries first, or the batter will become too wet.
Chocolate muffins, brownies and more with the Thermomix®
If you want to bake even more, try our Chocolate Muffins or our Poppy Seed and Apricot Muffins. They go brilliantly with Pancakes with the Thermomix® and a homemade Advocaat. For the next party, we also have our Tussi Liqueur.
Fresh for 3 days, freeze for up to 4 weeks
Store the muffins in an airtight tin. At room temperature they keep for 2 to 3 days, and chocolate muffins without a filling keep for up to a week. To freeze, wrap the completely cooled muffins individually in cling film and place them in a freezer bag. They will keep for up to 4 weeks. To defrost, simply leave them at room temperature or warm them briefly in the oven at 150°C.
Goes well with: Vanilla Sauce and Hot Chocolate.
You might also like: Shaka-Shaka Cookies with the Thermomix®.
