Chocolate Chip Muffins

This recipe is based on a classic that everyone loves, but I've elevated it to the level of an Italian pastry shop thanks to one fundamental change in ingredients. If you are looking for the recipe for perfect chocolate chip muffins that aren't dry even the next day, you are in the right place.

Chocolate Chip Muffins – why are these specifically so moist?

You might be wondering why you shouldn't just use what you commonly have in your pantry. But you will notice the difference right after the first bite. The secret doesn't lie in the fat, but in the flour Farina per Dolci. Its delicate structure binds moisture differently than regular all-purpose flour, which ensures that desired fluffy effect.

Instead of classic all-purpose flour, I use a special Italian "00" type flour. This ensures that the result exceeds my, and certainly your, expectations – you will bake the most moist chocolate muffins you've ever had at home.

Tip from Mari

Ingredients (for approx. 12 pieces)

Dry: – 250 g Farina per Dolci (special flour for confectionery production) – 120 g granulated sugar – 5 g baking soda – 2 g salt – 120 g high-quality dark chocolate (chopped into chunks) or chocolate chips

Wet: – 2 eggs, size M – 200 ml kefir (room temperature) – 80 ml vegetable oil (or 40 ml oil and 40 g melted butter) – 5 ml vanilla extract – Optional: 50 g discarded sourdough starter (for depth of flavor and extra moisture)

Process: How to bake chocolate chip muffins step by step

1. Preparation of the dry mixture Preheat the oven to 180 °C (top/bottom heat). In a large bowl, sift the flour through a sieve together with the baking soda and salt. Then mix in the sugar.

2. Preparation of the wet emulsion In another bowl, whisk the eggs, kefir, oil, vanilla, and optionally the discarded sourdough starter with a whisk. Whisk until everything combines into a smooth, uniform emulsion.

3. Combining (The key moment) Pour the liquid ingredients into the dry ones. Now set aside the whisk and take an elastic scraper. Mix only briefly, just until the dry flour disappears. The mixture can (and should) remain a bit lumpy. Friendly advice: If you mix for too long or too intensely, you will activate the gluten and the chocolate chip muffins will be tough after baking, not crisp.

4. Chocolate and filling Finally, lightly (just with two or three strokes) fold in the chopped chocolate with the scraper. Divide the batter into a muffin tin lined with paper cups, filling them approximately to three-quarters of their volume.

5. Baking Bake in an oven preheated to 180 °C (top/bottom heat) for approximately 18 to 22 minutes. Try the toothpick test – it must come out dry or with just a few moist crumbs. After baking, let them cool for 5 minutes in the tin, then move the muffins to a cooling rack.

My secret tip for connoisseurs (The crunchy cap)

Do you want muffins that look like they're from a professional bakery? I love the interplay of textures, and therefore I sometimes replace 50 g of Farina per Dolci flour with 50 g of Semolina Rimacinata. The semolina creates an interesting fine "graininess" in the batter. And the best part? Before putting them in the oven, sprinkle the tops of the muffins with a mixture of granulated cane sugar and a pinch of Semolina. This will create an extra crunchy cap that contrasts perfectly with how moist these chocolate muffins are inside.

Bon appétit! Mari