Muesli & Chocolate Muffins

Preheat oven to 175 C. Fill two 12-count muffin tins with paper liners (recipe makes roughly 20).

This is an easy one-bowl recipe. Combine flour, muesli, baking powder, salt, sugar and the lemon zest in a large bowl. Add milk or buttermilk, oil, eggs and vanilla extract. Mix until everything comes together and fold in the chopped chocolate (there are no chocolate chips available here in Germany, so I just chop simple chocolate).

Fill batter into muffin forms (double paper liners set on a baking sheet or paper lined muffin pans).

Bake for 25-30 minutes at 175°C. These are great warm or cold, with coffee, milk, as breakfast, lunch … all the time. Try not to eat them up too fast!

I used fruit muesli, which I normally don’t like, so it’s a good way to use it up. Use whatever muesli you like. Mine contained dried berries and apple and sunflower seeds, but one with nuts would be lovely too. I actually added some chopped hazelnuts to my muffins.

You could also increase the amount of muesli and decrease flour and sugar. That would make nice breakfast muffins that can be eaten buttered or as a muffin sandwich with egg and cheese … the possibilities are endless!