Ingredients
Scale
- 1 egg
- 60 g cane sugar
- 80 ml milk, any kind
- 40 ml evo oil
- 140 g flour type 00 or all-purpose
- 8 g baking poder (or 1/2 package Italian lievito vanigliato)
- 1/2 tsp vanilla, optional
- a grating of organic lemon or orange zest
- 50 g dark chocolate, cut into chunks, or chocolate chips
Instructions
- Preheat your oven to 340°F/170°C degrees.
- Line a 6-cup muffin tin with paper liners, or use 6 silicone muffin molds.
- In a medium bowl, whisk the egg and sugar until combined.
- While whisking, slowly add the milk, then the olive oil, and vanilla, if using. Grate in lemon or orange zest and mix.
- Sift in flour and baking powder and mix gently. Do not overmix.
- Add the chocolate chunks or chips and fold in with a spatula.
- Spoon batter into muffin tins, about ¾ full.
- Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the center of the muffins comes clean, and tops are golden.
Notes
If you use a plant based milk, these muffins are dairy free.
You can use either a dark chocolate bar cut into chunks, or chocolate chips.
If using silicone muffin molds like me, you do not need to oil them.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, brunch
- Method: Baking
- Cuisine: Italian
Keywords: muffins, easy, small batch, dark chocolate, evo oil, egg, quick, breakfast
