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Vanilla Choc-Chip Muffins

Vanilla Choc-Chip Muffins

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I’ve had to update this recipe as I felt it wasn’t as perfect as I wanted it to be. We live and learn. Vanilla Choc-Chip Muffins, could my kids smell that!

Vanilla Choc-Chip Muffins

Vanilla Choc-Chip Muffins on a wire rack on top of a kitchen towel

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!

How do I make these muffins?

When I first posted this recipe I used a different technique. However, I felt it was more cupcake like than muffins. 

So I decided to change my method and make them how I usually make muffins. It is a much simpler method for muffin making and these muffins turned out amazing.

For these Vanilla Choc-Chip Muffins you will need to mix your flour with your baking powder and set it aside. The wet ingredients and the sugar is mixed together.

You then mix the dry ingredients into the wet ingredients. As I always say no over mixing, that’s where the disaster happens.

In order to have light and airy muffins you need to mix the batter for just the right amount of time. Usually you mix just until the you can no longer see the flour.

If you see little speckles of flour that’s perfectly ok. When we keep mixing our muffins turns out dense.

Ingredients needed

The great thing about these muffins is that you need basic ingredients, except the chocolate chips and buttermilk maybe. I often have these available but not always.

I find the Staffords Chocolate Chips are ones that holds their shape when baked. There are others that I have tried and it melts into the muffins.

For the first recipe I did not use buttermilk, I used milk. I think milk still works perfectly fine for these muffins.

However, I had some buttermilk in my fridge. So when I  saw a recipe by Little Sweet Baker where she used buttermilk for her recipe so I thought I would give it a try.

If I can be really honest there wasn’t a major difference in the texture between the milk and buttermilk. However, the buttermilk is thicker so it helped with holding the shape of the muffins better. 

If I can be totally honest I have tested this recipe at least 10 times before posting again.  I think my kids are done with Vanilla Choc-Chip Muffins now.

Sometimes I think my views may differ from other bakers or bloggers. I just try and be as truthful as I can when providing a recipe.

It is just my view or opinion, nothing cast in stone.You may feel differently and that’s perfectly okay.

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

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 10 minutes
Cook Time 20 minutes
Servings 12

Ingredients

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 2 tsp vanilla essence
  • 1& 1/2 cup (250 grams) cake wheat flour or all purpose flour
  • 2 tsp baking powder
  • 1/4 cup (62.5 grams) melted butter
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1&1/4 cup chocolate chips

Instructions

  • Preheat oven to 200 degrees Celsius
  • Line a muffin pan with cupcake liners. SIft the flour and baking powder and set aside
  • In a large bowl mix the melted butter, oil and eggs. Mix in the vanilla essence and add the sugar. Mix for about 1 minute using a whisk. Mix in the buttermilk
  • Add the flour mixture to the wet ingredients and mix until just combined, when you can no longer see the flour. Mix in 1 cup of chocolate chips. Do not be tempted to over mix
  • Divide the batter equally amongst the 12 liners. They should be almost full. It's what will give the muffins a beautiful rise
  • Sprinkle the remaining 1/4 cup of choc-chips on top of each muffin
  • Turn the heat to 180 degrees Celsius. Bake the muffins for 20 minutes or until a toothpick inserted in the centre comes out clean
  • Remove the muffins from the pan and cool them on a cooling rack

Notes

  1. You can use self-raising flour instead of cake wheat flour
  2. The buttermilk can be replaced with milk
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