Just like the chocolate muffins, the moist vanilla muffins are also soft, moist, light, delicious, and very easy to make. You can have these muffins for breakfast or dessert.

Ingredients used:

2 Cups All purpose flour
½ cup Granulated sugar
1 teaspoon Baking powder
¼ teaspoon Salt
1 cup Buttermilk
¼ cup Vegetable oil
1 large Egg
½ teaspoon Vanilla extract
½ teaspoon Maple extract
1 cup + 2/3 cup Semi-sweet chocolate chips


Procedure:

Preheat the oven to 400°F, grease and line 12 cup muffin pan with liners

In a medium bowl, combine the buttermilk, vegetable oil, egg, vanilla extract, and maple extract

Mix the ingredients until well combined

In a large bowl, combine the flour, granulated sugar, baking powder, and salt, and give it a little whisk

Add the dry ingredients inside the wet ingredients and mix until well combined but make sure you don’t over mix

Stir in the chocolate chips

Scoop the cake batter and put in each liner (1/2 way full)

Add the chocolate chips on top each batter and bake in the preheated oven for 20 minutes

Remove from heat and leave to cool in the pan for 5 minutes before you transfer to a cooling rack to cool completely.



Things to avoid while making muffins

Over mixing your batter:

This won’t give it a soft and light texture, a lot of things can go wrong if you over mix, always take note of that. In muffins, you mix to be well combined not over.



Under mixing your batter:

Just like over mixing is bad, like wise under. Your batter needs to be well combined so you won’t have a hard cake with broken top.


Filling your cups to the top:

Muffins rises and it’s a big mistake for your muffins to break out or crack in the process of rising. When filling your muffin moulds, avoid over filling.


Over baking:

This is a big NO in muffins. Always follow instructions while baking and do the toothpick test, when it comes out dry, remove from heat immediately.

Don’t leave your muffins without checking them when it’s time to, you will only end up with a hard one.


Under baking:

This is a common mistake for people baking. Firstly, always preheat your oven before you start baking muffins, then when you put the muffins into the oven, don’t open it in between because you will be letting the heat out and the muffins can look like they’re baked on the outside but when you cut through, you find out it’s on the under.

Wrong measurements:

Using wrong measurements can never have a good result. Measuring the ingredients correctly is very important for every good recipe.

Don’t over add or reduce any ingredient unless the recipe calls for it.


Not greasing and lining the muffin pan:

There’s nothing painful than your cake baked right but can’t be removed from the pan neatly.

This is the first thing every good Baker should do even before you start preparing your ingredients.

The grease and lining helps the muffins to easily come out of the pan without sticking or without loosing any part.

For the Chocolate muffin recipe:

https://thegoldberyl.com/moist-chocolate-muffins/