Chocolate Muffins
Soft, fluffy chocolate muffins with Águila chocolate on top. With self-rising flour and unsweetened cocoa, they come out perfect for an afternoon snack.
- 100 g (3.5 oz) butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups self-rising flour
- 1 cup milk
- ½ cup unsweetened cocoa or Nesquik
- Águila chocolate or chocolate chips
-
1
Preheat the oven
Preheat the oven to 175°C (345°F). Line a muffin tray with paper liners.
-
2
Beat butter and sugar
In a mixer, beat the 100 g of butter until smooth. Add the sugar and mix.
-
3
Add egg and vanilla
Add the egg and vanilla. Beat until all the ingredients are combined.
-
4
Add flour and milk
Gradually add the self-rising flour, alternating with the milk (a bit of flour, a bit of milk) to avoid lumps.
-
5
Add the cocoa
Fold in the unsweetened cocoa or Nesquik and mix.
-
6
Finish combining
With a spatula, scrape down the sides and bottom of the bowl to combine everything. Don't overbeat.
-
7
Fill the liners
Pour the batter into the liners, filling each about 2/3 full. Add chips or chunks of Águila chocolate on top.
-
8
Bake
Bake ~20 min until a toothpick comes out clean. Cool in the tray for a few minutes, then on a rack.
- Alternating flour and milk keeps the batter from getting lumpy.
- Don't overbeat the final batter: the muffins come out fluffier.
- Once completely cool, they keep in an airtight container for several days.