Buttermilk Chocolate Chip Muffins

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These Buttermilk Chocolate Chip Muffins are moist, fluffy and packed with plenty of chocolate chips! They make a delicious breakfast or snack!

Buttermilk Chocolate Chip Muffins

These Buttermilk Chocolate Chip Muffins are easy to make with bakery-style muffin tops and plenty of chocolate chips! I love baking with buttermilk because it adds extra moisture and fluffiness. These muffins are such a perfect breakfast or snack for both kids and adults!

Looking for more muffin recipes? Try my Nutella Muffins, Mini Banana Muffins or Jumbo Pumpkin Muffins!

Ingredient Breakdown

All-purpose flour – this gives the muffins structure.

Baking powder and baking soda – both are necessary to help the muffins rise.

Buttermilk – adds flavor, moisture and makes muffins fluffy.

Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.

Vegetable oil – adds moisture and makes muffins fluffy.

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Chocolate chips – they wouldn’t be chocolate chip muffins without these! You can use whatever chocolate chips you prefer but I usually use semi-sweet or milk chocolate chips.

Buttermilk Chocolate Chip Muffin with a bite in it

How To Make Buttermilk Chocolate Chip Muffins

1. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.

2. In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.

3. Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the chocolate chips into the batter until just combined. Do not over mix!

Buttermilk Chocolate Chip Muffin batter

5. Evenly divide the batter between muffin cups. If desired sprinkle with extra chocolate chips.

6. Bake muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Buttermilk Chocolate Chip Muffins in an airtight container for up to 4 days at room temperature.

Pro Tips For Buttermilk Chocolate Chip Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the chocolate chips.
  • Scoop the batter to the top of the muffin cups to ensure tall muffins!
Buttermilk Chocolate Chip Muffins on a wire rack

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Buttermilk Chocolate Chip Muffins

These Buttermilk Chocolate Chip Muffins are moist, fluffy and packed with plenty of chocolate chips! They make a delicious breakfast or snack!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 standard size muffins
Calories 337kcal
Author Maria Azzarelli

Equipment

  • Standard size muffin pan

Ingredients

  • 330 g (2 3/4 cups) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 240 g (1 cup) buttermilk
  • 150 g (3/4 cup) granulated sugar
  • 60 g (1/4 cup) vegetable oil
  • 56 g (4 tbsp) unsalted butter, melted
  • 50 g (1/4 cup) brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 170 g (1 cup) chocolate chips
  • extra chocolate chips for topping (optional)

Instructions

  • Preheat the oven to 425°F. Line a 12 count muffin pan with paper liners.
  • In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
  • In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.
  • Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the chocolate chips into the batter until just combined. Do not over mix!
  • Evenly divide the batter between muffin cups. If desired sprinkle with raw sugar and extra chocolate chips.
  • Bake muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Buttermilk Chocolate Chip Muffins in an airtight container for up to 4 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 337kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 247mg | Potassium: 115mg | Fiber: 1g | Sugar: 26g | Vitamin A: 190IU | Calcium: 85mg | Iron: 2mg

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