Milk Muffins

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These light and moist milk muffins are an absolute treat for milk lovers. Filled with goodness and subtle flavours of milk and white chocolate these muffins are sure to win your heart.

The muffins have all the wholesome goodness of milk. The subtle and pleasant flavour of milk and white chocolate is well-balanced and doesn’t try to overload your taste buds.

Personally, not a huge fan of white chocolate. If somebody offers me a piece sure I’ll have it but never pick one for myself. I am a dark chocolate girl.

But my mother on the other hand just adores white chocolates. She prefers white chocolate over other chocolates. So I made these on my mum’s birthday and she was so happy. But boy, I had no idea how these muffins were about to make me happy.

These muffins came out so moist, tender, and fluffy. The pockets of white chocolate felt decadent, oh so heavenly. The dark choco chips helped to create a balance. It was like a party in my mouth. So, basically, even if you don’t like white chocolate you can still enjoy these.

They are perfect for any occasion. But they are so easy to make you don’t have to wait for any special reason to make them.

These are super easy to make and only require some basic ingredients. The making of these muffins is so simple that you don’t have to be a baker to master the recipe.

Ingredients

• Flour
• Egg
• Sugar-granulated
• Butter-melted
• Regular milk
• Vanilla extract
• Baking powder
• White chocolate-chopped
• Dark choco chips
• Salt

Melted butter is used to enhance the flavour by introducing nutty-rich taste to the muffins.

Regular milk is used in this recipe but you can use any kind of milk which is handy.

Chopped white chocolate is used instead of choco chips because chopped chocolate melts to create decadent pockets of gooey chocolate which choco chips are unable to do.

How to make milk muffins?

1. Gather all ingredients.
2. Line cupcake tray with cupcake liners.
3. Preheat the oven to 170℃ (340℉)
4. In a large bowl put egg and sugar. With a help of a mixer mix them to create a light and fluffy mixture.
5. In the mixture add milk, melted butter and vanilla extract. Mix on medium speed till a mixture of smooth consistency is achieved.
6. Sift in flour, baking powder, and salt. Mix on low speed till a smooth consistency is achieved.
7. Add chopped white chocolate and mix with a spatula.
8. Equally divide the batter in to cupcake tray lined with liners. Only fill 3/4 th of height to give space for muffins to rise. Employ ice-cream scoop to efficiently divide the batter.
9. Sprinkle plenty of choco chips on every muffin.
10. Bake for 20-25 minutes at 170℃ (340℉).
11. When a toothpick is inserted in the center of muffin it should come out clean.
12. Take out tray from oven. Immediately remove muffins from baking tray and place them on wire rack to cool completely.
13. Store them in air tight container at room temperature for 2 days.

Tips for moist and fluffy milk muffins

1. Properly measure the flour otherwise muffins will turn up dry. If you don’t have a scaling device, put spoonfuls of flour in to the measuring cup rather than scooping. Swipe excess flour with a knife.
2. Halfway through baking time turn the cupcake pan to ensure proper baking.