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Easy And Fluffy Vanilla And Chocolate Muffins Recipe

Easy and Fluffy Vanilla and Chocolate Muffins Recipe
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Serving : 10
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Prepare the ingredients before making Easy and Fluffy Vanilla and Chocolate Muffins in your home. Then, follow these steps below to serve Easy and Fluffy Vanilla and Chocolate Muffins for your family or friends.

Ingredients: Easy and Fluffy Vanilla and Chocolate Muffins

  • Vanilla muffin (makes 5)
  • 100 grams Cake flour
  • 50 grams Butter
  • 50 grams Sugar
  • 50 ml Milk
  • 1 Egg (Medium)
  • 1 egg's worth Egg yolk (medium)
  • 1/2 of a lemon Lemon peel
  • 1/2 tsp Baking powder
  • 1 dash Vanilla oil (extract)
  • Chocolate muffin (makes 5)
  • 80 grams Cake flour
  • 50 grams Butter
  • 50 grams Sugar
  • 50 ml Milk
  • 1 Egg (medium)
  • 1 egg's worth Egg yolk (medium)
  • 30 grams Chocolate chips
  • 2 tbsp Cocoa powder
  • 1 tbsp Liqueur
  • 1/2 tsp Baking powder

How to Make Easy and Fluffy Vanilla and Chocolate Muffins

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Easy and Fluffy Vanilla and Chocolate Muffins in your home by yourself.

    Step 1
  • Bring the eggs, butter, and milk to room temperature. Sift the cake flour and baking powder together 3 times. Sift the sugar 3 times. Grate the lemon peel.
  • Step 2
  • Knead the butter with a whisk, then mix in the sugar in four portions. Add the egg as well in four portions, mixing well with each addition.
  • Step 3
  • Add the lemon peel and the vanilla essence. Sift 1/3 of the dry ingredients again and add it to the batter, folding it in with a rubber spatula and scraping it up from the bottom of the bowl.
  • Step 4
  • When Step 3 is no longer powdery, add half of the milk and mix with a rubber spatula, scraping up from the bottom.
  • Step 5
  • Again, sift another 1/3 of the dry ingredients and fold into the batter the same way, then add the remaining milk in the same way. Finally, add the final 1/3 of the dry ingredients and fold in with a rubber spatula.
  • Step 6
  • Fill the muffin cups 70% of the way and bake in an oven preheated to 180℃ for 20 minutes.
  • Step 7
  • If baking in a muffin tin, let cool in the tin and then remove and place on a rack to cool completely. When it is done cooling, wrap in plastic wrap so that it doesn't dry out.
  • Step 8
  • For the chocolate cupcakes, sift the flour, baking powder, and cocoa. Add the chocolate chips after adding the first 1/3 of the dry ingredients. Other than that, follow the same steps as the vanilla cupcakes.
  • Step 9
  • For the chocolate cupcakes, I used Godiva chocolate liqueur, but you can use rum or brandy as well.
  • Step 10
  • You can store them at room temperature (during the cooler months) for up to 4 days, but the most delicious time to eat them is on the day after baking.
  • Step 11
  • If they harden, wrap in plastic and microwave at 500 W for 20-30 seconds and they will become fluffy again.
  • Step 12
  • The egg yolk doesn't vary much between medium and large so either would work. However, if you use a whole large egg, you'll be adding more of the egg whites and this might make the butter separate, so be careful.
  • Step 13
  • They're delicious as-is, but you can also tryfor a decorated cupcake version.
  • Step 14
  • The wreath version is.
  • Step 15
  • The strawberry muffin version is.
  • Step 16
  • "Raspberry Cheese Muffin".
  • Step 17
  • "Camembert Cheese Muffin".
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