Vanilla Chocolate Chip Muffins

Vanilla Chocolate Chip Muffins Recipe

Bam! Just like that we’re into the 7th month of 2013! 6 months up and I still haven’t scratched off any of the resolutions from my “2013 list” yet! How did this happen? Hmmphh… instead of thinking about all the things I have not accomplished, I baked these delicious Vanilla Chocolate Chip Muffins! 😀

Vanilla Chocolate Chip Muffins Recipe

Aren’t I a genius?  Or I’m an escapist… Either ways, when in comes to muffins, especially the vanilla scented ones loaded with Chocolate Chips, I don’t care for the “lose weight feel great resolution“. 😛

Vanilla Chocolate Chip Muffins Recipe

And neither should you.

Because quite frankly – these may be THE BEST things you put into your mouth! 😀

Plus – muffins (or call them cupcakes) are non-committal. Have one or two on the go. No fork. No plates. I mean, can there be an easier dessert (to make as well as eat?). The answer is – No.

Vanilla Chocolate Chip Muffins Recipe

My Vanilla Chocolate Chip Muffin recipe doesn’t call for eggs. And there is NO MISTAKE in the recipe. 😀 I keep getting emails from readers to verify if “so & so cake recipe” is actually right since I never mention “egg” as an ingredient. Actually, I’m a lacto-vegetarian and hence – every recipe you see here will be “eggless”.

Happy? Can I finally show you how to make the world’s easiest Vanilla Chocolate Chip Muffins? 😀 Okay here we go.

VANILLA CHOCOLATE CHIP MUFFINS RECIPE

Here’s what you’ll need –

Vanilla Chocolate Chip Muffins Recipe

Preheat the oven to 180 C / 350 F (If you’re using a Convection Oven, I suggest reducing the temperature by 10 or 20 degree Centigrade.) Line your cupcake pan or cupcake molds with liners. (If you don’t have lines, brush the molds / pan with oil or melted butter or non stick cooking spray)
Vanilla Chocolate Chip Muffins Recipe

Mix the cornflour (cornstarch) and salt with the flour and set aside. (You can sift it twice if you want. I’m lazy and I don’t like getting too many utensils dirty. 😛 And frankly, I don’t think it makes a difference if you sift the mixture once or twice or thrice!)
Vanilla Chocolate Chip Muffins Recipe

In a mixing bowl, add sugar and yogurt.
Vanilla Chocolate Chip Muffins Recipe

Mix well until sugar has dissolved into the yogurt. (Since I used powdered sugar, it took me less than 20 seconds to mix everything well!)
Vanilla Chocolate Chip Muffins Recipe

Add baking soda & baking powder to the yogurt.
Vanilla Chocolate Chip Muffins Recipe

Mix Well and set aside for 2-3 minutes. You’ll notice a lot of air bubbles on the surface.
Vanilla Chocolate Chip Muffins Recipe

Then add Oil and Vanilla extract. Mix well.
Vanilla Chocolate Chip Muffins Recipe

Using a sieve, add batches of the flour & cornstarch mixture to the wet mixture. (If you have already sifted before, you don’t need to do it again)
Vanilla Chocolate Chip Muffins Recipe

Mix gently to incorporate flour into the wet mixture.
Vanilla Chocolate Chip Muffins Recipe

Run a spatula through all sides of the bowl to ensure everything is smooth & well combined.
Vanilla Chocolate Chip Muffins Recipe

Add the chocolate chips to the batter.
Vanilla Chocolate Chip Muffins Recipe

Fold them into the batter. (Do not over mix or you’ll end up with a bread like texture)
Vanilla Chocolate Chip Muffins Recipe

Equally divide the batter between all the cups.
Vanilla Chocolate Chip Muffins Recipe

And then if you want – (although I don’t know why you wouldn’t) top the batter off with some extra chocolate chips!
Vanilla Chocolate Chip Muffins Recipe

Bake in preheated oven at 160 C for 20-25 minutes or until the muffins are fully cooked through!
Vanilla Chocolate Chip Muffins Recipe

Let it cool in the rack for 5-10 minutes before digging in! 🙂 Enjoy warm or completely cooled. You can even top off each muffin with your favorite frosting.

Vanilla Chocolate Chip Muffins Recipe

Vanilla Chocolate Chip Muffins – Printable Recipe

5.0 from 1 reviews
Vanilla Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Simple & Tasty Eggless Vanilla Chocolate Chip Muffins!
Author:
Recipe type: Cakes
Serves: 12
Ingredients
  • 1 and ½ cup All purpose Flour (Plain Flour)
  • 3 Tablespoons Cornstarch (Cornflour)
  • A pinch of Salt (optional)
  • 1 cup Plain Yogurt (or Curd or Sour Cream)
  • ⅔ cup Sugar (adjust to taste) {I used powdered sugar}
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ cup Vegetable Oil
  • 1 and ½ teaspoons Vanilla Extract
  • ½ cup Chocolate Chips (plus more) {alternatively, you can cut tiny pieces of chocolate and use them}
Equipment Used
  • Cupcake Pan & Liners
  • Mixing Bowl
  • Hand Whisk
Instructions
  1. Preheat the oven to 180 C / 350 F (If you're using a Microwave Convection Oven, I suggest reducing the temperature by 10 or 20 degree Centigrade)
  2. Line your cupcake pan or cupcake molds with liners. (If you don't have liners, brush the molds / pan with oil or melted butter or non stick cooking spray)
  3. Mix the cornflour (cornstarch) and salt with the flour and set aside.
  4. In a mixing bowl, add sugar and yogurt. Mix well until sugar has dissolved into the yogurt. (If you use powdered sugar, it'll take less than 20 seconds to mix everything well)
  5. Add baking soda & baking powder to the yogurt. Mix Well and set aside for 2-3 minutes. You'll notice a lot of air bubbles on the surface.
  6. Add Oil and Vanilla extract. Mix well.
  7. Using a sieve, add batches of the flour & cornstarch mixture to the wet mixture.
  8. Mix gently to incorporate flour into the wet mixture. Run a spatula through all sides of the bowl to ensure everything is smooth & well combined.
  9. Add the chocolate chips to the batter. Fold them into the batter. (Do not over mix or you'll end up with a bread like texture)
  10. Equally divide the batter between all the cups. Sprinkle extra chocolate chips on top of each muffin batter.
  11. Bake in preheated oven at 160 C for 20-25 minutes or until the muffins are fully cooked through! (best way to tell is to take a toothpick or dry piece of spaghetti - pierce in the center of any one cupcake / muffin. If it comes out clean without leaving any wet batter, it is cooked)
  12. Let it cool in the rack for 5-10 minutes before digging in! 🙂 Enjoy warm or completely cooled. You can even top off each muffin with your favorite frosting.

 

8 Comment

  1. Cori says: Reply

    Hi…I made these yummy muffins for the kiddos at the learning center I work at they ABSOLUTELY LOVED them…such an easy recipe, too!!! It was great for the food allergies we have… We will definitely be having these again.

  2. Nidhi Jain says: Reply

    I made these muffins by following the recipe and they came out perfect… even my fussy 4 year old ate an entire muffin….

  3. Rabiranjan says: Reply

    Could you send your recepie in hindi plzzzzzz

  4. Rabiranjan says: Reply

    Very easy recepie. So yummy

  5. Tanisha says: Reply

    Hie.
    I made these again today. But, I don’t know why they were quiet white in colour n didn’t rise tht well 🙁
    I used castor sugar since powdered sugar was over. N instead of putting dry to wet ingredients, I did vice versa.
    Can these be the reasons?? Plz help.
    Thanks

    1. Hi Tanisha,

      I really don’t know.. Using powdered sugar gives a better texture to the cake.. And it doesn’t matter if you put wet to dry or vice versa. Maybe your baking powder / soda is expired…

  6. Tanisha says: Reply

    Hi,
    I tried these n they were simply fantastic!!! Thanks for sharing this recipe.My query is how long can I store these cupcakes for??? Say if i make them today then for how long will they stay fine in room temperature?? Shud I cling film them if not refrigerating??? Or will they require refrigeration???

    Thanks,

    1. Hi Tanisha, thanks for the feedback. 🙂
      I’d say they would stay well at room temperature for 2 days. (I’ve seen cakes in stores last longer, but somehow, I’m not too comfortable with the idea of homemade cakes in room temperature for too long)

      Best way though would be in an air tight box and in the fridge. That way, it could last well for a week. Just warm for 10-20 seconds in the microwave before serving / packing and you should have cupcakes as good as fresh!

      And yeah, cling wrapping is a good idea. But I usually just store in an air tight box. 🙂 Hope this helps

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