Easy Chocolate Chip Muffin Recipe – Wheat Flour & Vanilla

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Chip Muffin Recipe – Wheat Flour & Vanilla

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and easy baking recipe that everyone will love. These chocolate chip muffins are exactly that! They’re wonderfully soft, subtly sweet, and packed with chocolatey goodness. I first made these when my niece came to visit, and they were a huge hit – honestly, they disappeared within minutes! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average muffins. They’re made with whole wheat flour, making them a little bit healthier without sacrificing any of the deliciousness. Plus, the addition of vinegar is a little secret that makes them incredibly fluffy. They’re perfect for a quick breakfast, a midday snack, or even a little treat with your evening chai. And the best part? They come together in under an hour!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup wheat flour (approx. 120g)
• 0.5 teaspoon baking soda (approx. 2.5g)
• 2 tablespoons choco chips (approx. 20g)
• A pinch of salt
• 0.75 cup warm water (approx. 180ml)
• 0.5 cup granulated white sugar (approx. 100g)
• 0.5 tablespoon vinegar (approx. 7.5ml)
• 1 teaspoon vanilla essence (approx. 5ml)
• 3 tablespoons olive oil (approx. 45ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Wheat Flour: Choosing the Right Type

I prefer to use whole wheat flour (atta) for a slightly nutty flavour and added fibre. You can also use all-purpose flour (maida) if that’s what you have on hand, but the texture will be a little different.

Olive Oil: A Healthier Fat Option & Flavor Profile

Olive oil might seem unusual in muffins, but trust me on this one! It adds a lovely subtle flavour and keeps the muffins incredibly moist. You can use any mild-flavored olive oil.

Vinegar: The Secret to Fluffy Muffins

Don’t skip the vinegar! It reacts with the baking soda to create a light and airy texture. You won’t taste it at all, promise. White vinegar or apple cider vinegar both work perfectly.

Vanilla Essence: Quality Matters

A good quality vanilla essence really elevates the flavour. I always use a pure vanilla extract if I can.

Choco Chips: Types & Variations

I love using semi-sweet chocolate chips, but you can use milk chocolate, dark chocolate, or even white chocolate chips – whatever your heart desires! My friend, Priya, always adds a handful of chopped walnuts along with the choco chips, and it’s divine.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Line a muffin tin with paper liners. This is super important to prevent sticking!
2. In a medium bowl, sift together the wheat flour, baking soda, and salt. Sifting helps to remove any lumps and ensures a lighter texture. Set this aside for a moment.
3. In a separate bowl, dissolve the sugar in the warm water. Then, add the vanilla essence, olive oil, and vinegar. Give it a good whisk until everything is well combined.
4. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay! Overmixing can lead to tough muffins.
5. Gently fold in the chocolate chips.
6. Pour the batter into the muffin liners, filling each about ¾ full.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
8. Let the muffins cool completely in the tin before serving. This is the hardest part, I know!

Expert Tips

• Don’t overmix the batter: Seriously, this is key to fluffy muffins.
• Use room temperature ingredients: This helps everything blend together more easily.
• Check for doneness: Every oven is different, so start checking for doneness around 25 minutes.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chocolate Chip Muffins

Substitute the olive oil with melted coconut oil and use plant-based chocolate chips. You can also replace the vinegar with lemon juice.

Gluten-Free Chocolate Chip Muffins

Use a gluten-free all-purpose flour blend instead of wheat flour.

Adjusting Sweetness Levels

Reduce the sugar to 1/3 cup for a less sweet muffin.

Spice Level Variations (Optional – Cinnamon, Nutmeg)

Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavour.

Festival Adaptations (e.g., Christmas, Diwali)

During Christmas, I like to add a sprinkle of festive sprinkles on top before baking. For Diwali, a pinch of cardamom powder in the batter adds a lovely traditional touch.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also make a great addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

What is the best way to prevent muffins from sticking to the liners?

Using good quality muffin liners is the best way to prevent sticking. You can also lightly grease the liners with cooking spray for extra insurance.

Can I substitute the olive oil with another oil?

Yes, you can! Vegetable oil, canola oil, or melted coconut oil are all good substitutes.

Can I make these muffins ahead of time?

Yes, you can! You can bake them a day or two in advance and store them in an airtight container.

How can I tell if my muffins are baked through?

Insert a toothpick into the center of a muffin. If it comes out clean, they’re done!

What can I do if my muffin batter is too thick?

Add a tablespoon of warm water at a time until the batter reaches the desired consistency.