Chocolate Chip Muffins
10 servings
80 minutes
Chocolate chip muffins are a delicate and fragrant treat that captivates with its airy batter and rich chocolate flavor. This recipe is part of European culinary tradition, where baked goods always hold a special place at the table. The perfect combination of sugar's sweetness, sour cream's light tang, and the depth of chocolate flavor makes these muffins a favorite for family tea times and friendly gatherings. The addition of mayonnaise makes the batter especially soft, while baking soda adds lightness and fluffiness to the baked goods. These muffins can be served as a standalone dessert or complemented with a scoop of vanilla ice cream or delicate cream. The simplicity of preparation and accessible ingredients make them a great choice for cozy home tea times.
1
Beat the eggs and sugar - you can do it with a spoon, not just a mixer.
- Chicken egg: 3 pieces
- Sugar: 6 tablespoons
2
We add sour cream and mayonnaise.
- Sour cream 20% fat: 2 tablespoons
- Mayonnaise: 2 tablespoons
3
Add a spoon of baking soda to the sour cream, extinguish it with vinegar (not vinegar essence, but table vinegar, I have 9%) and mix quickly but thoroughly.
- Baking soda reacted with acid: 1 teaspoon
4
Cut the margarine into pieces and melt it. Pour it into the dough and mix.
- Butter: 125 g
5
Add flour and mix well to get a lump-free dough, thicker than pancake batter — like thick sour cream.
- Wheat flour: 7 tablespoons
6
Chop the chocolate finely, add it to the dough, and mix.
7
Grease the muffin pan with butter (if using silicone molds, no greasing is needed) and fill the batter halfway up the mold.
- Butter: 125 g
8
Bake in the oven at 180–200 degrees until ready, approximately 30–35 minutes.
