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.
Servings 12 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.