Name: Soft Muffins with Chestnut Flour and Chocolate
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 Servings
Ingredients: 1 piece eggs; 100 g sugar; 100 ml seed oil; 100 ml milk; 100 g 00 flour; 100 g chestnut flour; 8 g baking powder; 100 g chocolate chips

Description

These muffins with chestnut flour and chocolate are a real comfort food, perfect for breakfast or a snack. The chestnut flour gives a rustic and slightly sweet flavour, which goes perfectly with the dark chocolate chips. I often prepare them in autumn, when chestnuts are in season, and they disappear in the blink of an eye! The recipe is very simple and quick, ideal for those who have little time but do not want to give up a homemade dessert. They are prepared in less than half an hour and are delicious both hot and cold. Try them, they will win you over!

Ingredients (8 ingredients)

1 piece eggs

100 g sugar

100 ml seed oil

100 ml milk

100 g 00 flour

100 g chestnut flour

8 g baking powder

100 g chocolate chips

Preparation (5 steps)

Preparation of the liquid ingredients

Thermomix® Setting

20 sec/Speed 4

Insert the egg, sugar, seed oil and milk into the bowl. Mix for 20 Sec./Stufe 4.

Addition of flours and baking powder

Thermomix® Setting

30 sec/Speed 4

Add the 00 flour, chestnut flour and baking powder to the bowl. Mix for 30 Sek./Stufe 4.

Incorporation of chocolate

Add the chocolate chips to the bowl and mix gently with the spatula to distribute them evenly in the dough.

Preparation and baking of the muffins

Line a muffin tin with paper cups. Pour two scant tablespoons of dough into each cup, filling it to about 2/3. Bake in a preheated fan oven at 170°C for 25 minutes or until golden brown.

Cooling and tasting

Remove the muffins from the oven and let them cool before enjoying.

Finished cooking? Great! 🎉

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About this recipe

These muffins with chestnut flour and chocolate remind me of Sunday afternoons spent in the mountains, when the smell of roasted chestnuts filled the air. My grandmother, originally from a small Apennine village, often prepared sweets with chestnut flour, a poor but flavourful ingredient. I have reworked her recipe, adapting it to the Thermomix® to make it even simpler and faster, but keeping intact the authentic taste of the past. The chestnut flour is the key ingredient in these muffins. It gives a rustic, slightly sweet flavour and a more moist texture than 00 flour. It is important to use a good quality chestnut flour, possibly stone-ground, for an optimal result. The 00 flour serves to give structure and lightness to the dough. The sugar, of course, sweetens everything, but don't overdo it: chestnut flour already has its own natural sweetness. The seed oil makes the muffins soft and moist, while the milk helps to bind the ingredients. The baking powder is essential to make them swell and become fluffy. Finally, the dark chocolate chips add a touch of sweetness that goes perfectly with the chestnut flavour. For preparation with the Thermomix®, it is important to follow the order indicated. Start by mixing the liquid ingredients to create a homogeneous base. Next, add the flours and baking powder, being careful not to overwork the dough. An overworked dough could make the muffins hard. Finally, gently incorporate the chocolate chips with a spatula to avoid breaking them. A trick to prevent the chocolate chips from sinking to the bottom is to lightly flour them before adding them to the dough. When filling the muffin cups, do not exceed 2/3 of their capacity, otherwise the muffins may overflow during cooking. For a vegetarian version, you can replace cow's milk with soy, almond or oat milk. For a vegan version, you can use vegetable milk and replace the egg with 60g of apple puree or mashed banana. To vary the flavour, you can add a pinch of cinnamon, nutmeg or powdered ginger to the dough. They go very well with chestnut flour. Another idea is to add chopped walnuts or sultanas. These muffins are perfect for breakfast, a snack or as a dessert at the end of a meal. You can serve them warm, accompanied by a scoop of vanilla ice cream or a sprinkling of icing sugar. They also go well with a cup of hot tea or a glass of Vin Santo. They can be stored at room temperature, in an airtight container, for 2-3 days. If you want to prepare them in advance, you can freeze them once cooked and cooled. Simply thaw them at room temperature or in the oven for a few minutes before serving. The raw dough can be stored in the refrigerator for a maximum of 24 hours.