Ingredients:

• 100g all-purpose flour
• 60g corn starch
• 1 tsp baking powder
• 1/4 tsp salt
• 60g sugar
• 1 egg
• 90ml milk (leave about 15% to adjust thickness)
• 14g butter (melted)
• 1 tsp vanilla extract (optional)

Optional Chocolate Sauce:

• 50g dark chocolate
• 3 tbsp milk

Instructions:

1. Prepare the Batter:
   • In a large mixing bowl, combine 100g of all-purpose flour, 60g of corn starch, and 1 tsp of baking powder. Sifting these ingredients is optional, but it ensures the mixture is light and airy.
   • Add 1/4 tsp salt and 60g sugar to the dry mixture, and stir to combine all the ingredients well.
   • Crack one egg into the dry mixture and begin whisking the batter.
   • Slowly pour in 90ml of milk, reserving about 15% to adjust the thickness of the batter later if needed. The batter should be smooth but slightly thick.
   • Melt 14g of butter in the microwave for about 10 seconds and stir it into the batter. If you have vanilla extract, add 1 tsp for added flavor. If you don’t have vanilla, the butter will still add a rich and satisfying taste.
   • Mix everything together until the batter is smooth, with no lumps remaining.
2. Cook the Muffins:
   • Preheat a muffin pan by lightly greasing it with cooking spray or brushing with butter. You can also use muffin liners for easy removal.
   • Pour the prepared batter into the muffin molds, filling each about 2/3 full to allow room for the muffins to rise.
   • Heat the oven to 180°C (350°F) and bake the muffins for about 15–20 minutes, or until the tops turn golden brown. To check for doneness, insert a toothpick into the center; if it comes out clean, the muffins are ready.
3. Optional Chocolate Sauce:
   • While the muffins bake, you can prepare an easy and indulgent chocolate sauce for dipping or drizzling.
   • In a microwave-safe bowl, combine 50g of dark chocolate with 3 tbsp of milk. Heat the mixture in the microwave in 30-second increments, stirring in between to ensure the chocolate melts evenly.
   • Once the chocolate has melted, stir well to achieve a smooth and creamy consistency.
   • Drizzle the chocolate sauce over the baked muffins or serve it as a dipping sauce on the side.
4. Serve:
   • Once the muffins are baked and have cooled slightly, remove them from the muffin pan and transfer them to a wire rack to cool completely.
   • Serve the muffins with or without the chocolate sauce for an extra touch of indulgence.
   • You can also try pairing the muffins with maple syrup, whipped cream, or your favorite fruit preserves.

Cooking Tips:

• Baking Powder: Make sure your baking powder is fresh. Muffins depend on it for their fluffy rise, and if it’s expired, they may not rise as well.
• Customization: You can get creative with the batter! Add chocolate chips, blueberries, or even chopped nuts to give the muffins extra texture and flavor.
• Even Baking: To ensure the muffins cook evenly, make sure to preheat your oven properly and avoid opening the oven door frequently while they bake.
• Mixing: Don’t overmix the batter, as this can lead to dense muffins. Stir just until all ingredients are incorporated for a soft and fluffy texture.

Storage:

• Room Temperature: These muffins can be stored at room temperature in an airtight container for up to 3 days.
• Refrigeration: If you want to store them longer, refrigerate them for up to a week.
• Freezing: You can freeze the muffins for up to 3 months. Simply wrap them individually in plastic wrap and place them in a freezer-safe bag. To enjoy, thaw them at room temperature or warm them in the microwave for a quick treat.

Nutritional Information (Per Muffin):

• Calories: ~150
• Carbohydrates: 25g
• Protein: 3g
• Fat: 5g
• Sugar: 12g

FAQs:

1. Can I make these muffins gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check if your baking powder is gluten-free as well.
2. Can I use another type of milk? Absolutely. You can use any type of milk you prefer—almond, soy, oat, or even coconut milk will work well in this recipe.
3. How can I make this recipe vegan? You can replace the egg with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water) and use a plant-based butter and milk alternative.
4. What if I don’t have corn starch? If you don’t have corn starch, you can replace it with an equal amount of additional all-purpose flour. However, the cornstarch adds a lightness to the muffins, so using it is recommended for the best texture.

Conclusion: These super tasty muffins are perfect for any occasion, whether you’re looking for a quick dessert or a light snack to satisfy your sweet cravings. They’re easy to make, require just a few ingredients, and bake up in no time. The optional chocolate sauce takes them to the next level, adding a rich, indulgent touch. With a versatile batter that can be customized with add-ins like fruit or nuts, these muffins are guaranteed to disappear fast. Try making these delightful muffins today and watch them become a staple in your kitchen. Enjoy!