Eggless Chocolate Filled Muffins

Butter muffins are delicious but when you add chocolate to these muffins, they tase is over the moon. Add one cup of milk in a saucepan and let it boil then add in butter, you can use unsalted or salted. Stir the butter in the hot milk until it is completely melted, if you used unsalted butter you will add a pinch of salt to the mixture. Remove the milk from the heat and pour it in a large mixing bowl and you want the milk to cool down a little bit just until it’s warm then you will add 2 tbsp of synthetic vinegar to curdle the milk and mix it in then leave the mixture for ten minutes.

After ten minutes, the mixture will have cuddled, add vanilla essence and use a whisk to mix it in then start adding flour with sugar alternating with the milk into the mixture. Use a spatula to fold everything in then add 6 tablespoons of milk powder and fold it in the mixture. Once the batter is smooth, add one teaspoon of baking powder and a quarter teaspoon baking soda and mix well in the batter but do not overmix.

Once the batter is ready, add it in the cupcake pan lined with liners to about three-quarters full then add chocolate pieces at the centre of each muffin then bake in a 350 degrees Fahrenheit preheated oven for 12 to 15 minutes, use a toothpick to test if the cake is well baked, it is still sticky, let it bake for 2 to 3 more minutes. Let the muffins cool down then cut the muffins into half to expose the chocolate in the cake.