The above combination is about 12 muffins, and I used a small amount of chocolate chips only for toppings. You can put it in the batter as much as you like. It's not a very sweet combination, so if you like sweet things, you can increase the amount of sugar to 200g. Remove butter, eggs and milk to room temperature 1-2 hours before making.

Cream butter at room temperature using a whisk (or hand mixer). If it doesn't work out, put a little hot water in a large bowl and dip it in a butter container and mix it with that heat.

Dissolve the prepared sugar in three to four times.

Add eggs one at a time and mix. At first, it seems to be separated from the butter, but it soon turns into cream again, so don't panic and whip it hard.

Sift the powders (thin flour, baking powder, cocoa powder) and mix lightly with a spatula.

Add milk and mix. Mix it with milk and add chocolate chips. I'll skip it.

Place parchment paper on a muffin mold, add only about 80% of the dough, and sprinkle chocolate chips. Preheat the oven as you begin this process.

Bake at 180 degrees for about 20 minutes. If you poke a toothpick and the dough doesn't come off, it's cooked well. This time, I baked a medium muffin cup parchment paper that is smaller than before.

Place the finished chocolate muffin on a cooling net and cool it down.

Chocolate muffins go well with light Americano or milk because of their sweetness. While drinking an Americano, the picture is milk that suits children's snacks. My husband doesn't like sweets, so I minimized sugar, but I regret that I should've baked the last tray with a lot of chocolate chips. I don't buy muffins because I think it's a waste to buy them because they're simply made with ingredients and tools. Try making chocolate muffins that are crispy on the outside and moist on the inside.