Vanilla Choc-Chip Muffins

Vanilla Choc-Chip Muffins

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Vanilla Choc-Chip Muffins, could my kids smell that! Yes they could, when it’s anything other than healthy food they can smell it alright. I had promised to make them these muffins forever and I never got around to it. Today was that day and they were in heaven. I am sure they will all be gobbled up before my hubby and I can have some. I better go hide some…Lol!

Vanilla Choc-Chip Muffins on a white plate


How do I make these muffins?

These Vanilla Choc-Chip Muffins are pretty easy to make. In order to have moist, fluffy muffins you do need to beat the eggs and sugar for 5 minutes. It’s the technique I use to make cupcakes and it always works.

Although I prefer my muffins a little more dense I suppose I have to go with what the majority loves. Everyone is always requesting moist, fluffy everything. One of these days I am making myself some of those dense muffins that I love so much…haha!

Ingredients needed

The great thing about these muffins is that you need basic ingredients, no buttermilk, no yogurt…nothing you have to go out and shop for. Except the choc-chips of course. 

Unfortunately, I struggled to get chocolate chips at the stores over the last few months. However, I found some recently but they seem to melt away in the muffins. I know most tend to hold their shape. It still tasted great despite the fact that they looked a little imperfect.

Quick and Easy

The eggs and sugar  is beaten for 5 minutes. Add the remaining ingredients, give it a quick mix and you’re done. You can have great tasting muffins in under 30 minutes. How great is that!

Cooling the muffins

I know people don’t mention this much. However, never let your muffins cool in the pan. As it cools the bottoms will get moist and you will end up with soggy muffins. Therefore you have to transfer the muffins onto a cooling rack

Vanilla Choc-Chip Muffins on a cooling rack

To freeze or not to freeze?

You don’t hear me talking about freezing much, because I hardly ever freeze anything. If you wish you can go ahead and freeze the baked muffins, I know it can be done but I just don’t freeze much.

If we can’t finish it all I usually share them with friends. There’s no harm in freezing but often I forget about stuff I freeze. My mum never froze anything so that’s just the way I was raised and no I am not a snob. I actually believe sharing is better than freezing, provided you are able to share.

You can store the muffins in an airtight container for up to 3 days or refrigerate up to 5 days.

If you do try this recipe please drop me a comment and leave a star rating, it is always appreciated.

More Muffin Recipes to try:

Lemon Blueberry Muffins

Strawberry Muffins with Cinnamon Sugar

Double Chocolate Blueberry Muffins

Vanilla Choc-Chip Muffins

These muffins are so quick and easy to make, yet delicious, light, moist and fluffy
Course Breakfast
Cuisine American
Keyword breakfast muffins, choc-chip muffins, easy muffins
Prep Time 8 minutes
Servings 12


  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla essence
  • 1 cup/250ml cake wheat flour or all purpose flour
  • 1 tsp baking powder
  • 1/4 cup/62.5gram melted butter
  • 1/2 cup milk
  • 1/2 cup chocolate chips


  • Preheat oven to 180 degrees Celsius
  • Line a muffin pan with cupcake liners
  • Beat the eggs and sugar for 5 minutes with an electric mixer. Mix in the vanilla essence
  • Sift in the flour and baking powder and add in the melted butter and milk. Using the electric mixer, mix until just combined. Add the choc-chips and give it a quick mix
  • Divide the batter equally amongst the 12 liners. They should be about 3/4 full
  • Place more choc-chips on top of each muffin if you prefer
  • Bake at 180 degrees Celsius for 12-15 minutes or until a toothpick inserted comes out clean
  • Cool on a cooling rack


  1. You can use self-raising flour instead of cake wheat flour
  2. The butter can also be replaced with oil
  3. I don't find a need to add buttermilk to this recipe as it's moist and fluffy without it
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