On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything!
These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!
I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!
The recipe used here is the one I use for my Eggless Marble Cake.
Let’s get going…it will take you just a few mins to whip these up…
Yield: 8-10 medium sized muffins
Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.
1/2 cup/ 115 gms APF (Maida)
1/2 cup/ 115 gms unsalted butter
1/2 cup thick yogurt
1 cup powdered sugar (adjust the sweetness as desired)
A pinch of salt
1/2 tsp baking pwd
2 tbsp milk
1 tsp vanilla essence/ extract
1/2 cup Choco chips
Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.
Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.
Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.
Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.
Do try these soon!
Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.