Chocolate Chip Muffins Vanilla (Printer-friendly)

Soft muffins with rich chips and warm vanilla.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt

→ Wet Ingredients

06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 tsp pure vanilla extract

→ Add-ins

10 - 1 cup semi-sweet chocolate chips

# How to Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, beat the large eggs. Whisk in the whole milk, melted unsalted butter, and pure vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix to ensure tenderness.
05 - Gently fold the semi-sweet chocolate chips into the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay impossibly moist for days, which means you can actually eat them Wednesday morning without regret.
  • The vanilla plays so gently against the chocolate that you'll find yourself eating a second one before you realize it.
  • Once you've made these, you'll stop buying muffins at coffee shops because honestly, yours are better.
02 -
  • The muffin batter should look thick and slightly lumpy, not smooth; smooth means you've mixed too much and your muffins will be dense and tough.
  • A toothpick pulled from the center should come out clean or with just a few moist crumbs clinging to it—if it's wet with batter, they need another minute or two.
  • Don't open the oven door before 18 minutes or the sudden temperature drop can collapse all that careful leavening you've built.
03 -
  • Let melted butter cool completely before whisking it into the eggs, or you'll end up with buttery scrambled eggs instead of a smooth batter.
  • The secret to bakery-quality muffins is using full-fat whole milk and not skipping the vanilla; these two ingredients are where most homemade versions fall short.
  • If your muffin tops aren't browning evenly, it might mean your oven runs cool—try moving the rack up slightly next time.

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