A recipe for Vanilla Chocolate Chip Muffins! These light muffins are packed with mini chocolate chips and flavored with vanilla bean paste.
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These Vanilla Chocolate Chip Muffins are perfect for breakfast, brunch, or a light snack any day of the week and come together in as little as thirty minutes!
Simply whisk together all the ingredients just until combined, fold in the mini chocolate chips, and transfer to prepared muffin tins before baking until golden.
The muffins are best the day they are baked, but leftovers will keep for a couple of days at room temperature in an airtight container. Allow to cool completely to room temperature before storing.
A Few Vanilla Chocolate Chip Muffin Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
If you do overpack the flour, you may need a little more buttermilk. If the batter is too loose, add a little more flour (be careful not to add too much). It should be a thick batter, not pourable, but enough to easily scoop and drop into the tin.
I personally like to make these Vanilla Chocolate Chip Muffins with mini chocolate chips to have little bits of chocolate throughout without them being overwhelming. You can also use standard, semi-sweet chocolate chips if desired.
For a lighter vanilla flavor, decrease the amount of vanilla bean paste to 1 teaspoon or use 1 teaspoon vanilla extract.
Take care to not overmix the batter. Blend together the wet and dry ingredients just until combined. Over-mixing will create a tougher muffin and it won’t rise as well.
Fill each muffin tin about 3/4 full. I usually do this by slightly overfilling a standard ice cream scoop to transfer the batter to each of the prepared muffin tins.
If not using liners, grease the muffin tins with a neutral oil to keep the muffins from sticking and falling apart.
Bake the muffins just until cooked through. Test by inserting a toothpick in the center. It is done once the toothpick comes out clean.
These muffins can be baked in standard muffin tins, but I often like to make them larger using Tulip Baking Cups or jumbo silicone muffin tins. If using larger tins, you may need to increase the baking time by a couple of minutes.
Vanilla Sugar
If desired, you can sprinkle each muffin with vanilla sugar or coarse sugar before baking for an extra burst of flavor. Small packets of vanilla sugar can be found in the European section of many larger supermarkets, but it is easy to make at home.
Scrape out the seeds of one vanilla bean and mix well with 2 cups (400 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans at room temperature until ready to use.
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This recipe was originally posted in December 2012 and updated in November 2024.
Vanilla Chocolate Chip Muffins Recipe
Adapted from Delish
Vanilla Chocolate Chip Muffins
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
- Preheat oven to 425˚F (220˚C). Line 12 muffin tins with liners or lightly grease.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
- Make a well in the center and add the buttermilk, vegetable oil, eggs, and vanilla.
- Whisk together just until combined without any lumps.
- Gently fold in the mini chocolate chips.
- 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.
- 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.
- Cool in the pan for 5 minutes before removing to a wire rack.
- These muffins are best served the day they are made, especially within a couple of hours of baking.
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