Can I use white chocolate chips instead of vanilla chips?

Absolutely! White chocolate chips work beautifully and add a slightly richer sweetness. Vanilla chips tend to have a more pronounced vanilla flavor, but white chocolate is a seamless substitute.

Where can I find malted milk powder?

Most major grocery stores carry it in the baking aisle or near the hot cocoa and drink mixes. Carnation and Ovaltine are two popular brands widely available in stores and online.

Can I make these muffins ahead of time?

Yes! These muffins store well in an airtight container at room temperature for up to 3 days, or you can freeze them individually for up to 2 months. Warm briefly in the microwave and they taste freshly baked.

Can I make mini muffins with this recipe?

Definitely — reduce the baking time by about 5–7 minutes and keep a close eye on them. Mini muffins are perfect for parties, brunch platters, and snack boxes.

What if I don’t have malted milk powder?

You can skip it, and you’ll still have a delicious vanilla chip muffin. But if you want to replicate that subtle depth, a small amount of instant vanilla pudding powder makes a nice substitute.

For sure! Chopped macadamia nuts, a swirl of cream cheese, or a sprinkle of flaky sea salt on top all play beautifully with the vanilla malt base.

Vanilla Chip Malted Muffins Recipe: Simple But Not Boring

Vanilla Chip Malted Muffins

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Creamy Vanilla Chip Malted Muffins: Soft, Moist & Dreamy

Elevate your breakfast game with these incredibly soft and moist Vanilla Chip Malted Muffins. If you love the creamy, nostalgic flavor of a classic milkshake, this recipe is for you. Unlike standard vanilla muffins, we’ve added a hint of malt powder to deepen the flavor and create a tender, velvety crumb. Sprinkled with sweet vanilla chips, these muffins are the ultimate comforting treat for a cozy morning or a weekend brunch.

Author: Ellen

Ingredients

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1 1/4 cups (150 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon malted milk powder
1/2 cup butter, softened
3/4 cup (175 grams) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (114 grams) sour cream, room temperature
1 cup (approx. 5.25 ounces) vanilla chips, plus a handful to top the muffins before baking

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Instructions

Preheat oven to 350°F and line muffin pan with cupcake liners.
In a medium bowl, whisk together four, baking powder, salt and malted milk powder.
In the bowl of your stand mixer with whisk attachment, beat the butter and sugar on medium-high speed for 5 minutes until thick and fluffy. Scrape down the sides of the bowl with a silicone spatula if needed.
Add the eggs and vanilla and beat on medium for 1 minute.
Add the flour mixture and sour cream. Whisk on low until just combined and smooth, about 1 minute. Scrape down the bowl as needed.
Divide the batter evenly into a 12 count muffin tin, filling each about 2/3 full.
Bake for 20 to 23 minutes or until a cake tester inserted in the center comes out clean. Let the muffins cool in the muffin tin for 5 minutes before transferring to a wire rack to continue to cool.

Find it online: https://moderateposh.com/vanilla-chip-malted-muffins/