Chocolate Chip Muffins Vanilla (Printable)
Moist, fluffy muffins filled with chocolate chips and vanilla flavor, perfect for any time snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 cup semi-sweet chocolate chips
11 - Optional: 1/2 cup chopped walnuts or pecans
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until thoroughly mixed.
03 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and stir gently until just combined, maintaining a slightly lumpy batter without overmixing.
05 - Fold in chocolate chips and, if desired, the optional chopped nuts until evenly distributed.
06 - Spoon batter evenly into prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean or with minimal crumbs.
08 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- They're impossibly soft and moist, not the dry brick you fear from homemade muffins.
- Come together in barely 15 minutes, so you can have warm ones before anyone's fully awake.
- The vanilla doesn't shout—it just makes the chocolate taste like it always should have.
02 -
- Don't overmix; once you see most of the flour disappear, stop stirring immediately or the muffins turn tough and springy instead of tender.
- That cool-melted-butter step matters—if it's hot, it'll cook the eggs and you'll get lumps you can't fix.
- Room temperature ingredients combine more smoothly, but if you forget that detail, they still work fine.
03 -
- Toast your chocolate chips lightly in a dry pan before folding them in—five minutes low heat brings out chocolate flavor and they stay intact longer in the batter.
- Fill any empty muffin cups halfway with water so the batter bakes evenly across the whole tin without hot spots.