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Vanilla Chocolate Chip Muffins

A recipe for Vanilla Chocolate Chip Muffins! These light, sweet muffins are packed with mini chocolate chips and wonderfully flavored with vanilla extract.
Course Breakfast
Cuisine American
Keyword breakfast, brunch, chocolate, chocolate chip, muffin, vanilla
Prep Time 10 minutes
Cook Time 23 minutes
0 minutes
Total Time 33 minutes
Servings 12 -14 Muffins


  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plain yogurt
  • 6 ounces mini chocolate chips plus more for topping


  • Vanilla sugar or coarse sugar for topping, optional


  • Preheat oven to 350˚F. Line 12 muffin tins with liners or lightly grease.
  • In a large bowl, beat together the oil and sugar until light and smooth. Beat in the eggs, one at a time, followed by the vanilla extract.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  • Mix half of the flour mixture into the wet ingredients, followed by all of the yogurt, then the remaining flour. Mix until just combined and no streaks remain. The batter should be wet enough to easily scoop into the muffin tins. If too dry, add a little more yogurt. If too loose, add a little more flour (not too much to keep the muffins from getting tough). Fold in the mini chocolate chips.
  • Fill the muffin tins 3/4 full. If desired, sprinkle with vanilla or coarse sugar. Top with a few extra mini chocolate chips. Bake in preheated oven for 23-25 minutes, until golden on the sides and toothpick inserted in center comes out clean.
  • Let the muffins cool in the tins for 5 minutes before removing to wire rack to cool to room temperature. These muffins are best the day they are made.