Chocolate muffins

Prepare all the ingredients.

The butter should be soft, and the eggs and milk should be at room temperature, so take these ingredients out of the refrigerator in advance.

In a separate bowl, combine the flour, cocoa, and baking powder. Mix with a spoon and set it aside for now.

In a deep bowl, place the softened unsalted butter, sugar, vanilla sugar, and a pinch of salt. Mix them with an electric mixer at low speed.

The butter should have been at room temperature for about 3 hours, making it soft and easy to cream.

Add the sunflower oil and mix again until the larger lumps disappear.

Add the eggs, and beat again.

The mixture has a nice smooth consistency. Add the milk and beat again.

Now sift the mixture of flour, cocoa, and baking powder into our butter-egg mixture. Do it in parts, a few stages, and mix with a spoon.

Adding the dry mixture in several stages makes our task easier: it's more convenient and results in fewer lumps to mix in.

You have achieved a uniform, smooth, and nice batter without any lumps.

Add the chocolate chips. You can replace them with chopped chocolate if you prefer.

Spoon the batter into the baking cups, filling each one about 2/3 full.

Bake in the preheated oven for 20-25 minutes at 180 degrees Celsius.

Check for doneness by inserting a toothpick into a muffin; it should come out clean when the muffins are ready.

The tastiest chocolate muffins are ready. Brew some coffee or tea and enjoy!