Toasted Vanilla Bean Chocolate Chip Muffins

“I want to cry with joy” <<– secret code for “I’m crying with joy that I’ve finally taken my biochem exam and I can go back to sleep at night again”. I miss training, blog reading and muffins eating. Especially the muffin part, but hey what’s new.

I’d like to thank you all for the fact that you’ve been still commenting while I wasn’t here to answer/read your blogs and stuff. You guys are awesome. Thanks a million for all your support/good wishes… you deserve like 40000 of these muffins. Each one of you.

Thank you!


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Now, let’s talk muffins. Because – when is it that I don’t feel like talking about muffins? If you follow me on Twitter, you should know by now that they are all what I tweet about. 

So muffins it is today.

And muffins for breakfast, lunch and dinner it’d be everyday if I ruled the house, which, alas I don’t (((I mean yet. Wait and you’ll see. Someday I’ll have a house of my own and I’ll be eating muffins all the time)).


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These muffins are worth talking about. They are, by far, the moistest, fluffiest, most tender baked goods I’ve ever had. This recipe calls for buttermilk, yogurt and oil, so you bet that the texture is a huge winner.

And flavor-wise? Ohh, they’ll have you daydreaming about them for days – not that it has happened to me or something… But guys: have you ever tried toasted vanilla beans? I think they are the best thing ever. Think real vanilla beans on steroids… yeah, they’re good.

I got the idea from Izzy’s lovely blog. That girl is a genius, I tell you. Toasting and grinding vanilla beans is one of the best things I’ve ever done.

Not kidding here.


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They make the vanilla flavor really shine trough. A bit of powder is all you need to obtain the most flavorful baked goods ever. Once you try it, I don’t think you can go back to storebought vanilla extract, I’m sorry.

As you can imagine, these muffins are a pleasure to eat, and really easy to make as well. One bowl + one pan to toast the seeds if you’re going that route. If you want to use plain vanilla bean muffins, a bowl is all you’ll need. 

No dishes to do make for a happier me.

No dishes to do + a dozen of muffins in my mouth make for an euphoric version of myself… You don’t want to be near that version though ((it gets annoying, I’m told)).


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Bonus points that these beauties turn out perfect every time. Don’t they look like true bakery muffins with those lovely high-doomed tops and flufiness? Yeah. And that is taking into account that my oven is quite a crappy one and I never get my baked goods to turn out as perfect as I’d like. Although even this way, I always, always get such wonderful muffins following this recipe. Trust me here – it’s been tried hundreds of time and I’m still requested to make them more often, oh well.

Mark my words – they’ll probably be happening next weekend too… for, like the 239th time.

The only problem I had with them was that they were so darn difficult to photograph. Ahhh, I cringe when I remember that photoshoot… it almost made me want to cry.

Long story short: an stroke of wind made my light bouncers fall on top of my photography set and the milk got spilled all over the place and made everything wet… and that happened not one, but three times. THREE.


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Besides that, these muffins are the coolest thing ever, let’s sum up:

1) One bowl only -> no dishes to wash.

2) These are foolproof and impossible to get wrong.

3) Lightened up thanks to the greek yogurt, olive oil & buttermilk… Did I hear muffins for breakfast here??

4) They’re the prettiest muffins in town. Who doesn’t love beautiful baked goods? I surely do!

5) Toasted vanilla beans – absolutely mind blowing. I’ll get so mad at you if you don’t try that soon hey.

Oh, kidding. I cannot get mad at you guys: I like you way too much.

But anyway, do try these muffins. They are one of my favorite ones posted on this blog!


Toasted Vanilla Chocolate Chunk Muffins
Yields 12
These are by far the fluffiest and softest muffins I've ever had - and the flavor is mind-blowing!
Write a review
  1. 310 grams unbleached white flour
  2. 150gr. sugar
  3. a pinch of cinnamon
  4. a pinch of salt
  5. 15 gr. baking powder
  6. 2 large eggs
  7. 5 tbsp. low fat buttermilk
  8. 70 gr. oil
  9. 260 grams 2% greek yogurt
  10. 100 grams dark chocolate
  11. 1 vanilla bean
  1. Toast and grind vanilla bean according to these directions.
  2. Whisk all of the dry ingredients in a large bowl.
  3. Add in all of the wet ones and mix with an electric wire whisk until combined and free of lumps. Don't worry, this batter is almost impossible to over mix, so keep on whisking until batter is smooth.
  4. Add in toasted vanilla powder and chocolate chunks and mix again.
  5. Now, this is important. If you want bakery style muffins (aka tall high doomed ones), do spoon batter into rigid metals tinis (no silicone moulds or paper cases) and fill a little bit over 3/4.
  6. Bake at 220ºC for the first 10 minutes and lowder the temperature to 180ºC and bake for 10 minutes londer or until a toothpick comes out clean when inserted in the center.
  1. You can use whichever oil you like. Most of the time, I make these with light olive oil, but I didn't want to kill the vanilla flavor of these ones, so I went with 35 grams olive oil + 35 grams sunflower oil.
  2. Canola should be good too.
  3. The vinegar + milk trick does work here.
  4. Full fat greek yogurt works as well, but not plain yogurt. That one is too runny!
earthly taste

I hope you’ll enjoy them!

Do you ever make a mess out of your photography setting? Or do you just ruin stuff in the kitchen? 



  • Reply Tina @ Tina's Chic Corner February 27, 2014 at 12:19 am

    Hello pretty muffins! I love those striped holders…adorable. 🙂 I’d eat muffins all the time if my husband didn’t constantly remind me that I need protein and you know, healthy stuff. Silly guy, doesn’t he know muffins are one of the four food groups? 😉

  • Reply tohercore February 27, 2014 at 12:45 am

    Well done on finishing your biochem exam! You must be feeling so relieved its over 🙂 You definitely deserve a muffin or two after that, and these ones look perfect xx

  • Reply Stacy | Wicked Good Kitchen February 27, 2014 at 1:42 am

    Oh, girl! Your muffins look absolutely beautiful! My favorite muffin recipe base calls for buttermilk, sour cream (so adaptable to Greek yogurt) and light olive oil. No kidding! I cannot wait to make your muffins. I’ve been dying for something chocolate chip since my appetite returned after the flu. These muffins will cure what ails you! Thanks for sharing. 🙂 Pinning!

  • Reply Ashley February 27, 2014 at 2:04 am

    Whoa these muffins!! I’ve never toasted vanilla beans before but now I really want to try! And yes on the white reflector for photos – I can’t even tell you how many times I have knocked mine over and it falls DIRECTLY on top of the food and poof, there goes all my styling. haha Oh man.

  • Reply Cindy Eikenberg February 27, 2014 at 2:38 am

    Conseulo, these look amazing and I am SO going to try your toasting vanilla beans tip. Congratulations on getting your exam finished – that has to be such a relief! Thank you so much for sharing this wonderful recipe – LOVE! Pinning and sharing! Have a wonderful rest of the week!

  • Reply Trisha (Stew or a Story) February 27, 2014 at 4:11 am

    I love yogurt in muffins! Makes the texture perfect! I sort of wish food bloggers would talk more about the behind the scenes issues with food photography. I thought I was the only one who went crazy when shooting!

  • Reply cheri February 27, 2014 at 4:12 am

    Congrats on finishing your exam. What a grand way to celebrate with these muffins, love the addition of vanilla bean.

  • Reply Alyssa February 27, 2014 at 6:21 am

    THESE!!! Such perfect, bakery-esque muffins. The bigger the chunks of chocolate the better, and the whole concept of toasting vanilla beans is just blowing my mind right now. So glad you’re in relax mode after your exam. Muffin beauties like these sound like just the way to celebrate. 🙂

  • Reply Helen @ Scrummy Lane February 27, 2014 at 6:34 am

    Good morning, Consuelo! (well, it is morning over here in Greece!) I was just thinking that your muffins looked like bakery muffins when you said that! But of course I bet yours taste much better with all that lovely yoghurt and buttermilk in! You honestly wouldn’t know that you had such a disaster with the photoshoot … the photos are fabulous!

  • Reply Laurel y Menta February 27, 2014 at 10:18 am

    Bueno Consuelo, después de esa sesión fotográfica tan accidentada, te puedes dar por satisfecha: te han quedado unas fotos muy chulas…
    Y qué decir de las magdalenas: todo lo que llevan nos gusta. Y muy especialmente, los granos de vainilla tostada, qué original…
    Un besito.

  • Reply Aimee / Wallflower Girl February 27, 2014 at 1:17 pm

    Hooray for being able to sleep again! Beautiful photography (despite your mishap) and drool-worthy recipe here! x

  • Reply Joanne February 27, 2014 at 1:36 pm

    Yay!! Congrats! now it’s time to party, muffin style!

  • Reply Shelley @ Two Healthy Kitchens February 27, 2014 at 1:40 pm

    Toasted, ground vanilla beans?!? You and Izy are BOTH geniuses! These are awesome! But about your question (making a mess out of photography set-ups vs. ruining stuff in the kitchen) … I’ll bet it won’t surprise you if I say that Gretchen and I typically don’t bother to decide between the two – we just do both :D! High-five on surviving the biochem exam!

  • Reply Monica February 27, 2014 at 1:44 pm

    I’m always on the lookout for a good, simple chocolate chip muffin. This sounds wonderful. Thanks for sharing, Consuelo!

  • Reply Mariana De Sousa February 27, 2014 at 2:21 pm

    Never heard of toasted vanilla beans…but will definitely keep an eye out for it from now on

  • Reply Davida @The Healthy Maven February 27, 2014 at 2:30 pm

    I need to try toasting my vanilla beans!!! Vanilla beans on steroids?? count me in.

    Congrats on finishing your biochem exam, love!

  • Reply josefinetm February 27, 2014 at 3:29 pm

    Congrats on taking your biochem exam! I hope it went well 🙂
    I’ve never tried tasted vanilla beans before, but it sounds awesome! I have to try it. And wonderful cupcakes.

  • Reply Chris @ Shared Appetite February 27, 2014 at 3:31 pm

    That toasted vanilla bean sounds really interesting and can’t wait to try that! And I totally feel your pain with difficult photography shoots! That has happened to me on numerous occasions! So stressful!

    I could eat about a dozen of these muffins right now. They look amazing!

  • Reply caileejoy February 27, 2014 at 4:40 pm

    WOW!! These look beyond delicious!! I love the little cupcake holders that they’re in as well! 🙂 So cute!!

  • Reply Georgia | The Comfort of Cooking February 27, 2014 at 5:49 pm

    These muffins look so mouthwatering, Consuelo! I love that they’re bursting with both chocolate and vanilla flavor. A wonderful combo for breakfast or dessert!

  • Reply Natalie @ Tastes Lovely February 27, 2014 at 6:13 pm

    Hurray! Your exam is done! I’m still amazed that you’re able to do so much school work and ever find any time for blogging. Shine on girl : )

  • Reply Nora (Buttercream Fanatic) February 27, 2014 at 9:26 pm

    Congrats on being done with your exam! These muffins seem like the perfect way to reward yourself!

  • Reply Sabrina - A Spoonful of Photography February 27, 2014 at 10:52 pm

    Wow, these guys look absolutely amazing! Awesome photographs, no guesses about spilled milk or whatever! 😉 I am trying toasted vanilla beans soon for sure (so you don’t have to get mad

  • Reply Christin@SpicySouthernKitchen February 28, 2014 at 12:05 am

    They definitely are the prettiest muffins in town! Gorgeous pictures, love the big chocolate chunks. Congratulations on being done with Biochemistry. That must feel so good!

  • Reply Ashley | Spoonful of Flavor February 28, 2014 at 2:08 am

    I could never turn down a delicious chocolate chip muffin! Congrats on finishing Biochem. I hope that you get a chance to take a little break from your work!

  • Reply ashley February 28, 2014 at 8:46 am

    Congrats on the exam!! What delicious looking muffins!

  • Reply Samina | The Cupcake Confession February 28, 2014 at 8:47 am

    Yummmmm, Consuelo!!!!! Toasted vanilla beans! Need to try this!!!! the muffins look so INCREDIBLY plumped up and moist! The semi melted chocolate chunks at the top of the muffins…OH GOSHHHH tooooo much!!!!!!

  • Reply Johlene February 28, 2014 at 9:34 am

    I´ve never toasted vanilla beans before but I´m going to try it because I´m intrigued by this recipe!! Lovely pics by the way!! Xx

  • Reply Claire @ The Black Cat Kitchen February 28, 2014 at 10:32 am

    Well done on finishing that exam Consuelo!!! These look delicious. Loving that toasted vanilla bean idea – got a pack of 50 vanilla pods in the kitchen I’ve been debating on doing vanilla bean paste with but think I may switch to toasted now 🙂

  • Reply Kelly February 28, 2014 at 12:04 pm

    Yay, congrats on finishing your biochem exam Consuelo! These muffins look amazing and the perfect way to celebrate – love all the chocolate chip and vanilla bean goodness in here and those wrappers are super adorable 🙂

  • Reply Mary Frances February 28, 2014 at 2:39 pm

    Congrats on finishing your exam!!! I’m so glad you’ve got that load off your shoulders. Because you are about to have a new job – hosting me this week so I can stuff my face with this incredible muffins. Look at the fluffy and domed amazingness! Girl, these muffins look so good! And I feel you on photoshoots gone wrong … but I’ve never worked with milk … so I’ve had spilled cocoa powder, but not milk. Neither is good! But I think these photos are beautiful – saw them on FG so I’m not alone in that opinion!

  • Reply Marcie@flavorthemoments February 28, 2014 at 4:45 pm

    Congrats on finishing your exam! What a load off, I’m sure.

  • Reply Marcie@flavorthemoments February 28, 2014 at 4:48 pm

    Congrats on finishing your exam and for making muffins that look this delicious! Toasted vanilla bean sounds heavenly.

  • Reply Jessica @ Jessiker Bakes February 28, 2014 at 8:28 pm

    I have to try doing that with vanilla beans. Congrats on finishing your exam! These muffins look so good and they are so tall! Have a lovely weekend.

  • Reply Gintare @Gourmantine February 28, 2014 at 9:50 pm

    Congrats with the exam! Now take some time to rest and sleep and have more of these fabulous muffins (love the idea of toasting vanilla beans by the way)

  • Reply Erin | The Law Student's Wife February 28, 2014 at 10:02 pm

    CONGRATS on finishing the exam. These muffins look like a perfect way to celebrate.

  • Reply Jo @ The Contented Baker February 28, 2014 at 11:59 pm

    These muffins look wonderful!! Interested to hear about the baked vanilla beans. I was going to start making my own extract, as even good quality pastes have relatively small vanilla bean content! This sounds a more economic solution. Thanks for sharing and so glad you can relax after the exams 🙂

  • Reply Elizabeth @ March 1, 2014 at 4:13 am

    Consuelo, these look fantastic! I’m sorry to hear the photo shoot was so bad, but I have to say it was worth it because these pics are gorgeous! I can’t wait till I receive the 40,000 muffins you promised! 🙂

  • Reply Sugar and Cinnamon March 1, 2014 at 5:12 am

    Yay you got through all your exams! The photos of these muffins are stunning! And I really really want to eat one of them right now 🙂

  • Reply Carmel Moments March 1, 2014 at 2:07 pm

    I love vanilla bean and finding new ways to use it. These pictures turned out beautiful! I’d love one of these for breakfast right now!

  • Reply Dolega March 1, 2014 at 5:02 pm

    ¡Me encanta el nuevo look!
    Ya sabes que soy muy de blancos 😛
    Las fotos, preciosas y las receta….anda déjalo que la báscula huye cuando me ve 😛
    Besazo hermosa

  • Reply Juliana March 1, 2014 at 7:35 pm

    I have never heard of toasted vanilla bean…and yes, moist and fluffy muffins…whatelse you want in a muffin…they look great Consuelo.
    Have a great weekend 😀

  • Reply Cindy March 1, 2014 at 8:47 pm

    I love these cupcake papers! I’m happy to hear you are done with your exam. I know how stressful those can be. So, there is no better way to celebrate than with a delicious treat. These muffins looks delicious! I love that you use vanilla bean 😀

  • Reply Anna@CrunchyCreamySweet March 1, 2014 at 11:41 pm

    These look so good! I could use a few right now! Yum!

  • Reply Kelly @ The Pretty Bee: Cooking + Creating March 2, 2014 at 12:33 am

    These sound delicious! I love chocolate chip muffins!

  • Reply Laura @ Laura's Culinary Adventures March 4, 2014 at 6:28 pm

    These look so light and fluffy! I have never roasted vanilla bean before. I’ll have to try it out!

  • Reply Toasted Vanilla Bean Chocolate Chip Muffins - h... March 26, 2014 at 7:21 am

    […] Ingredients:310 grams unbleached white flour150gr. sugara pinch of cinnamona pinch of salt15 gr. baking powder2 large eggs5 tbsp. low fat buttermilk70 gr. oil260 grams 2% greek yogurt100 grams dark chocolate1 vanilla beanDirections:  […]

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