I recently asked my family if they had any baked good requests, and my brother randomly said, “muffins.” I do not know where that request came from, but I will always fulfill a request. So the next day, I whipped up these Ovaltine Muffins, and they were a quick and delicious hit. The Ovaltine makes them slightly less dark chocolate-y, but I think that works well as a breakfast treat. A lighter, more unique flavor than just eating chocolate cake.
I’m a big believer that in most cases, a batch of six muffins is all you need. Unless you have a family of 7, you probably don’t need more than six at any one time. Unless you want to be eating muffins all week. But six muffins for four people is perfect… one and a half each, or one for everyone for breakfast, and then you can fight over the other two for an afternoon snack. None of them get stale.
Maybe this is just a random opinion to hold, but I’m sticking with it.
I’m amazed that I haven’t mentioned this on the blog yet, but every time I hear or say “Ovaltine,” now, I think of this scene from Young Frankenstein where Frau Blucher says “Ovaltine.” In my head, I say it in her voice. But this is one of those references where it’s just a word and even if you say it in a silly voice… people may not get it.
I’ve talked before about muffins being underrated breakfast treats, and these muffins support that little thesis. Maybe it wasn’t totally random that my brother requested them. And I just received a text from my mom that sums it up:
“Muffins=fabulous”
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PinDescription
Makes 6 muffins. Easily doubled for 12.
Ingredients
- 1 cup all-purpose flour (spooned & leveled)
- 1/2 cup granulated sugar
- 1/4 cup Ovaltine
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups semi-sweet chocolate chips
- 1 egg, at room temperature
- 1/4 cup + 2 tbsp full fat ricotta (or, sour cream or plain yogurt)
- 1/4 cup vegetable oil
- 1/4 cup whole milk, at room temperature
- 3/4 teaspoons pure vanilla extract
Instructions
- Preheat oven to 425°F. Line 6-7 cavities of your muffin pan with cupcake liners.
- Whisk the flour, sugar, Ovaltine, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
- Whisk the eggs, ricotta, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Avoid overmixing. The batter will be thick and sticky.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take.
- Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.
Notes
Adapted from Sally’s Baking Addiction