In a bowl we break the eggs and start blending with an electric mixer. We add the ingredients by continuing to blend: sugar, oil, milk, a jar of sweet white yogurt. Then add the flour, a little at a time, and half a sachet of yeast. Finally, let’s add the chocolate chips to the mixture and mix a little more.
The dough for yogurt and chocolate muffins is ready! Now we take a muffin mold in which we place 12 paper cups.
We pour the dough in each pirottino, just fill for 3/4 no more, because they will grow in the oven.
We supply at 180 degrees for 20 minutes with the static oven, or at 170 degrees C for 20 minutes with the ventilated oven. Muffins will have a beautiful color golden on the surface. We break and let cool for a few minutes. Let’s settle them on a tool and bring them to the table. When they are cold we can taste and we will feel how soft and delicate the dough is!
