Easy muffins

Ingredients

• 2eggs
• 70 gsugar
• 80 goil
• 70 gground almonds
• 150 gwheat flour, type 700
• 4 gbaking powder
• 100 gnatural yoghurt
• 60 gchopped chocolate

Instructions

1. 1

   Whisk eggs and sugar

   For the batter, whisk the eggs and sugar until very pale and frothy. Slowly pour in the oil while continuing to mix.

2. 2

   Mix the batter

   Add the ground almonds, wheat flour, baking powder and yoghurt, then mix briefly until combined. Fold in the chopped chocolate at the very end.

3. 3

   Fill and bake

   Spoon the batter into a greased muffin tin or one lined with paper cases. Bake in an oven preheated to 170°C for about 25 minutes.

What are these easy muffins?

Muffins are small, individually baked cakes, familiar in many forms across Europe and North America. This version uses a simple whisked batter rather than a long preparation process.

Ground almonds add richness alongside the wheat flour, while chopped chocolate gives the muffins pockets of sweetness. The method keeps the mixing brief once the dry ingredients and yoghurt are added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 617 calories, 13g protein, 60g carbs, 37g fat.

The flour and sugar provide most of the carbohydrates, while oil, almonds and chocolate contribute much of the fat. Eggs, almonds, flour and yoghurt supply most of the protein. Pair a muffin with fruit or plain yoghurt for a more balanced snack.

The ingredients that shape the crumb

Ground almonds: these bring a tender, moist quality and a mild nutty flavour. The wheat flour provides the structure that helps the muffins hold their shape.

Natural yoghurt: it adds moisture to the batter and helps bring the dry ingredients together. Use plain, unsweetened yoghurt so the sugar level stays close to the recipe.

Build the batter in stages

Eggs and sugar: whisk them thoroughly until frothy before adding the oil. Pouring in the oil slowly helps it combine evenly with the egg mixture.

Flour and yoghurt: mix these in briefly, stopping once the batter comes together. Overmixing at this point can make the finished muffins less tender.

Fold in the chocolate gently

Add the chopped chocolate last and fold it through just enough to distribute the pieces. This keeps them spread through the batter without working it more than necessary.

The recipe does not specify a chocolate type, so choose a variety you enjoy eating. Smaller pieces are easier to distribute evenly than large chunks.

Check the bake

Bake the filled tin in an oven preheated to 170°C for about 25 minutes. Ovens and muffin-tin sizes vary, so begin checking near the end of the stated baking time.

The muffins should look set on top when baked. Let them cool briefly before taking them from the tin, as they are easier to handle once they have firmed up.

Serve and portion

These muffins work well as a snack or as part of a simple breakfast with fruit and yoghurt. Their chocolate and almond flavours also make them suitable for serving with tea or coffee.

The recipe serves four; divide the baked muffins evenly if you want the portions to match. If the tin makes more than four, the per-muffin nutrition will differ from the estimate.

Recipe notes & tips

• Bring the eggs and yoghurt to room temperature before mixing for an easier-to-combine batter.
• Whisk the eggs and sugar until genuinely frothy before adding the oil.
• Pour the oil in gradually rather than adding it all at once.
• Stop mixing as soon as the flour and yoghurt are incorporated.
• Fold the chocolate through gently to keep the batter light.
• Grease the tin well if you are baking without paper cases.

Variations

• Dark chocolate: use chopped dark chocolate for a less sweet, more intense flavour.
• Milk chocolate: choose milk chocolate for a sweeter, creamier result.
• Extra almond: sprinkle a few sliced almonds over the batter before baking.
• Citrus note: fold a little finely grated lemon zest into the batter.
• Berry addition: add a small handful of berries along with the chocolate.

Common mistakes to avoid

• Adding oil too quickly: pour it in slowly while mixing so it combines with the eggs.
• Overmixing the batter: stir only briefly after adding the flour to help keep the crumb tender.
• Adding chocolate too early: fold it in last so it stays distributed through the batter.
• Using an unprepared tin: grease the muffin wells or line them with paper cases before filling.
• Baking by time alone: check near 25 minutes, since ovens and muffin sizes can affect how quickly they bake.

How to store

Once completely cool, store the muffins in an airtight container at room temperature and eat within 2–3 days. Warm them briefly in a low oven or microwave if you prefer them slightly warm.

Frequently asked questions