Jumbo and delicious Vanilla chocolate chips muffins are a go-to dessert to satiate a sweet tooth. This recipe will yield moist, delicious muffins with a crispy top and decadent chocolate chips that will melt into your mouth.
The combination of vanilla and chocolate chips will always remain to be many people’s favourite. I think it mostly comes from the satisfaction of enjoying two, equally delicious flavours, that come together perfectly. Or maybe, it is because there is an undeniable satisfaction of bitting into small chunks of chocolate in a dessert.
Okay, let us take a trip back in time to the Invention of the first chocolate chip dessert-Cookies. Invented by both Ruth Graves Wakefield and Sue Brides in the late 1930s at the Toll house inn Whittman, Massachuttes. Wakefield had been serving thin butterscotch nut cookies with ice cream, and later, she deliberately came up with the chocolate chip cookies to present something different to the people. To say it was a success is an understatement.
Other chocolate desserts to try:
- Vanilla chocolate chip loaf cake.
- Vanilla chocolate chip ice cream cake.
- Chocolate chip Oatmeal cookies.
- Peanut butter chocolate chip cookies.
- Banana chocolate chip Muffins
- Mint Chocolate chip homemade icecream
- Chocolate chip Scones.
How to make Chocolate Chips Muffins Step by Step.
Step one: Line the muffin baking pan with muffin baking paper cups and set them aside.
Step two: In a medium bowl, mix flour, baking powder, baking soda, salt and sugar. In a separate bowl, mix chocolate chips with two tablespoons of flour and set aside.
Step three: In another bowl, mix eggs, milk, melted butter, oil and vanilla extract.
Step four: Fold the wet ingredients with the dry ingredients alternating with yoghurt. Afterwards, stir in the chocolate chips. Cover the muffin batter with cling film and let it sit for a few hours, preferably 1-2 hrs or refrigerate overnight.
Step five: Fill the muffin tin up to 3/4 full in every cup with the muffin batter, and bake in a preheated oven at 200 degrees celsius for the first 7 minutes, then reduce the temperature to 150 degrees Celsius and bake for another 9-10 minutes or until a skewer inserted in a muffin comes out clean.
Tips for making bakery style vanilla chocolate chips muffins.
Use good quality chocolate chips.
Start by baking at a high temperature to allow the muffins to a dome and have crusty tops.
Make the muffin batter a day before baking, and chill it in the fridge.
For moist and soft muffins use buttermilk or yoghurt.
Do not overmix your muffin butter. Overmixing will make the muffins tough like bread due to strong gluten strands formed. To avoid this, mix the dry ingredients and the wet ingredients separately. Afterwards, fold the two separate mixtures carefully to combine.
For jumbo muffins use a muffin baking tin and fill the cups to 3/4 full.
Avoid overbaking muffins otherwise, they will come out dry.
Always use room temperature eggs.
How to store Muffins.
Even though muffins are best consumed fresh from the oven while still warm, Sometimes you might end up baking too many muffins, therefore, resulting in the need for storage.
To properly store muffins first make sure they are completely cooled. Then line parchment paper at the base of a container and place the muffins on top.
Afterwards, cover with another parchment paper on top of the muffins, making sure to fold in around the edges( kind of engulfing them). Seal the container and place it in the fridge for 3-4 days.
When ready to consume, thaw stored, refrigerated muffins for 30 minutes, then warm them by baking them in a preheated oven at 130 degrees celsius for about 7 minutes.
Note that the kind of muffin will also determine the storage time. For example, Muffins with fresh fruit will store for a less period compared to those without.
But honestly, fresh muffins taste way better than stored muffins.
Vanilla Chocolate Chips Muffins Recipe.
- Author: Winnie
- Bake time: 20 minutes
- Prep time; 1 hr 10 minutes
- Total time: 1 hr 30 minutes
Ingredients
- 250 g flour
- 160 g sugar
- 50 g melted butter
- 30 ml oil
- 2 eggs
- 120 ml milk
- 60 ml yoghurt
- 11/2 teaspoon baking powder
- 1 teaspoon baking soda
- 120 g chocolate chips
- 1/4 tsp salt
- 1 tsp Vanilla extract
Procedure.
Start by mixing 2 tablespoons of flour with the chocolate chips and setting them aside. Then, in a medium-sized bowl, mix flour, baking powder, baking soda, sugar, salt. Set aside.
In a separate bowl, using a hand whisk, mix the eggs, milk, oil and melted butter until combined. Afterwards, fold in the flour mixture with the wet ingredients alternating with yoghurt. Stir in the chocolate chips mixture until evenly distributed.
Cover the muffin batter with a cling film and let it sit for 1-2 hrs, then bake in a preheated oven at 200 degrees celsius for 7 minutes. Afterwards, turn down the heat to 150 degrees celsius and bake for another 9-10 minutes.
Remove from oven and place on a cooling rack. Serve and enjoy!
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