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Vanilla & Milk Chocolate Chip Muffins

My youngest son started University a few weeks ago and I had a hospital appointment near his Uni so I had to make something for him to take with me. I made him some double chocolate muffins before he went away and he said could I make some vanilla muffins with chocolate chips in them. So I decided to surprise him with exactly what he had requested and for once it was an easy bake! His previous request was Japanese milk bread!!!


These muffins have a crunchy top and a light cake texture with lots of delicious milk chocolate chips. I used vanilla bean paste in these ones as I think it gives a nicer vanilla flavour but vanilla extract will work too!


I wanted a recipe that was easy to make and didn’t involve yoghurt or buttermilk but things readily available in the store cupboard. I think you will agree I have achieve both these things and children can help too!


This is a really easy bake and they will be ready to eat in no time. They are great with a cuppa, hot chocolate or glass of milk. My son would definitely choose hot chocolate!


Pre-heat the oven to 180°C (160°C fan) then place 12 muffin cases into a deep muffin tray.



In a bowl or stand mixer put the sugar, melted butter, milk, vegetable oil, eggs and vanilla.



Whisk until all the ingredients are incorporated.



Add the flour, baking powder and bicarbonate of soda and whisk into the wet ingredients until fully incorporated.



Finally fold in the chocolate chips.




Divide the mixture evenly between the 12 muffin cases.




Bake in the pre-heated oven for 30 minutes or until a cake tester comes out clean then leave to cool on a wire rack.




Vanilla & Milk Chocolate Chip Muffins

Sarah's skill: Easy

Sarah’s Servings:12

Baking time: 30 minutes


INGREDIENTS

125g caster sugar

100g unsalted butter, melted

180ml milk

40ml vegetable oil

2 large eggs

1 tsp vanilla bean paste

265g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

150g milk chocolate chips


METHOD

  1. Pre-heat the oven to 180°C (160°C fan).

  2. Put 12 muffin cases into a deep muffin tray.

  3. In a bowl or stand mixer put the sugar, melted butter, milk, vegetable oil, eggs and vanilla. Whisk until all the ingredients are incorporated.

  4. Add the flour, baking powder and bicarbonate of soda and whisk into the wet ingredients until fully incorporated.

  5. Finally fold in the chocolate chips.

  6. Divide the mixture evenly between the 12 muffin cases.

  7. Bake in the pre-heated oven for 30 minutes or until a cake tester comes out clean.

  8. Leave to cool on a wire rack.



EQUIPMENT USED







SARAH’S EXTRA SLICE


You can use any chocolate chips you want or a mixture.


I used vanilla bean paste in this recipe but you can use vanilla extract instead.


Reeses peanut butter chips work well in this recipe too.


These muffins will freeze for up to 3 months.

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