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Vanilla Chocolate Chip Muffins

A recipe for Vanilla Chocolate Chip Muffins! These light muffins are packed with mini chocolate chips and flavored with vanilla bean paste.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 Muffins
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Pinch freshly ground nutmeg
  • 3/4 cup (177 milliliters) buttermilk
  • 1/2 cup (120 milliliters) vegetable oil
  • 2 large eggs
  • 1 1/2 teaspoons vanilla bean paste or vanilla extract
  • 5 ounces (142 grams) mini chocolate chips
Topping:
  • Vanilla sugar or coarse sugar for topping, optional

Instructions

    Cup of Yum
  1. Preheat oven to 425˚F (220˚C). Line 12 muffin tins with liners or lightly grease.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
  3. Make a well in the center and add the buttermilk, vegetable oil, eggs, and vanilla.
  4. Whisk together just until combined without any lumps.
  5. Gently fold in the mini chocolate chips.
  6. Transfer the batter into each prepared muffin tin until 3/4 full. If desired, top each muffin with a sprinkling of vanilla sugar or coarse sugar.
  7. Bake in preheated oven for 5 minutes, then reduce heat to 350˚F (180˚C) and bake for another 10-15 minutes, until a toothpick inserted in the center comes out clean (melted chocolate is fine). It will be closer to 12 minutes for regular-sized muffins and 15 minutes for large.
  8. Cool in the pan for 5 minutes before removing to a wire rack.
  9. These muffins are best served the day they are made, especially within a couple of hours of baking.