Pudding Muffins with Chocolate

Vanilla muffins with chocolate pieces inside, featuring pudding powder in the batter, which adds a vanilla aroma. Delicious, well-loved by children, quick, and easy to prepare.

For the batter:

• 200 g all-purpose flour
• 1 package of sugar-free vanilla pudding (approx. 37-40 g)
• 2 teaspoons baking powder
• 100 g sugar
• 3 eggs (size M), room temperature
• 100 ml milk, room temperature
• 150 ml canola or sunflower oil
• 100 g chocolate, any type (I used milk chocolate)

For the chocolate glaze (optional):

• 100 g chocolate (dark, milk, or white chocolate)
• 1 tsp canola or sunflower oil
• Sugar sprinkles

1. Chop 100 g of chocolate.
2. Mix the flour, pudding powder, baking powder, and sugar in a bowl.
3. In a second bowl, whisk the eggs with the milk and oil using a whisk.
4. Add the dry ingredients from the first bowl to the second bowl and mix briefly with a whisk. Do not mix for long, just until the ingredients are combined. Finally, gently fold in the chocolate pieces with a spatula.
5. Line the muffin tin with paper liners. Fill the liners with the batter, leaving a small gap at the top. (If there is some batter left, depending on the size of the liners, the remaining batter can wait in the bowl on the counter until the first batch is baked. I ended up with 14 muffins).

1. Bake the muffins in a preheated oven for about 30 minutes, or until a toothpick comes out clean, at a temperature of 180°C (top and bottom heat). Remove from the oven and let them sit in the pan for about 5-10 minutes. Then, while still warm, transfer them to a wire rack to cool completely.
2. Prepare the chocolate glaze: Chop the chocolate and melt it with the oil in a water bath. Distribute the chocolate glaze over the muffins with a teaspoon and decorate with sugar sprinkles.

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