Vanilla Choc-Chip Muffins
Yes they could, when it’s anything other than healthy food they can smell it alright. I had promised to make them these muffins forever and I never got around to it. Today was that day and they were in heaven. I am sure they will all be gobbled up before my hubby and I can have some. I better go hide some…Lol!
How do I make these muffins?
When I first posted this recipe I used a different technique. However, I felt it was more cupcake like than muffins. So I decided to change my method and make them how I usually make muffins. It is a much simpler method for muffin making and these muffins turned out amazing. For these Vanilla Choc-Chip Muffins you will need to mix your flour with your baking powder and set it aside. The wet ingredients and the sugar is mixed together. You then mix the dry ingredients into the wet ingredients. As I always say no over mixing, that’s where the disaster happens. In order to have light and airy muffins you need to mix the batter for just the right amount of time. Usually you mix just until the you can no longer see the flour. If you see little speckles of flour that’s perfectly ok. When we keep mixing our muffins turns out dense.
Ingredients needed
The great thing about these muffins is that you need basic ingredients, except the chocolate chips and buttermilk maybe. I often have these available but not always. I find the Staffords Chocolate Chips are ones that holds their shape when baked. There are others that I have tried and it melts into the muffins. For the first recipe I did not use buttermilk, I used milk. I think milk still works perfectly fine for these muffins. However, I had some buttermilk in my fridge. So when I saw a recipe by Little Sweet Baker where she used buttermilk for her recipe so I thought I would give it a try. If I can be really honest there wasn’t a major difference in the texture between the milk and buttermilk. However, the buttermilk is thicker so it helped with holding the shape of the muffins better. If I can be totally honest I have tested this recipe at least 10 times before posting again. I think my kids are done with Vanilla Choc-Chip Muffins now. Sometimes I think my views may differ from other bakers or bloggers. I just try and be as truthful as I can when providing a recipe. It is just my view or opinion, nothing cast in stone.You may feel differently and that’s perfectly okay. I know people don’t mention this much. However, never let your muffins cool in the pan. As it cools the bottoms will get moist and you will end up with soggy muffins. Therefore you have to transfer the muffins onto a cooling rack You don’t hear me talking about freezing much, because I hardly ever freeze anything. If you wish you can go ahead and freeze the baked muffins. I know it can be done but I just don’t freeze much. If we can’t finish it all I usually share them with friends. There’s no harm in freezing but often I forget about stuff I freeze. My mum never froze anything so that’s just the way I was raised and no I am not a snob. I actually believe sharing is better than freezing, provided you are able to share. You can store the muffins in an airtight container for up to 3 days or refrigerate up to 5 days. If you do try this recipe please drop me a comment and leave a star rating, it is always appreciated.
More Muffin Recipes to try: Lemon Blueberry Muffins Strawberry Muffins with Cinnamon Sugar Double Chocolate Blueberry Muffins If you loved this, please share!
