This recipe is perfect for families looking to enjoy homemade muffins together. The combination of chocolate and walnuts creates a delightful treat that everyone will love. The recipe is straightforward, and the muffins are best served warm, making them ideal for breakfast, brunch, or a snack. The personal touch of sprinkling granulated sugar on top adds a sweet crunch to every bite.
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Mix all the dry ingredients together.
Chop the chocolate and walnuts, then add them to the dry mixture.
In a separate bowl, melt the butter with the milk. Let it cool, then add the vanilla essence and eggs.
Combine everything to form a creamy batter.
Line muffin molds with paper liners and fill them up to ¾ of their height. Sprinkle the tops with granulated sugar.
Bake at 180°C (350°F) for 15 to 20 minutes.
Avoid overmixing the ingredients. Use a folding motion when mixing to keep the muffins light and fluffy.
Muffins are generally best served warm, as their flavor is much better.
Can I substitute walnuts with another nut?
Yes, you can use pecans, almonds, or hazelnuts as substitutes for walnuts.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Can I use dark chocolate instead of chocolate coating?
Yes, dark chocolate can be used as a substitute for chocolate coating for a richer flavor.
Can I make these muffins dairy-free?
You can substitute butter with a dairy-free alternative and use almond milk or oat milk instead of regular milk.
How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
