Hey, y'all! There's nothing quite like a warm, homemade muffin fresh from the oven, and these Chocolate Chip Buttermilk Muffins never disappoint. They're soft, tender, and packed with mini chocolate chips, making them perfect for breakfast, an afternoon snack, or a little something sweet with your morning coffee.

Chocolate Chip Buttermilk Muffins

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These muffins bake up with tall, golden tops and plenty of chocolate in every bite. They're easy enough for a weekday breakfast but just as welcome on a brunch table or tucked into a lunchbox for an afternoon treat.

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Chocolate Chip Buttermilk Muffins Ingredients

• 2 c. all-purpose flour
• ½ tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
• 2 eggs
• ¾ c. buttermilk
• ½ c. unsalted butter, melted
• 1 ½ tsp. vanilla extract
• ¾ c. white sugar
• ¼ c. light brown sugar, packed
• 1 c. mini chocolate chips
• 2 tbsp. Turbinado sugar

How to Make Chocolate Chip Buttermilk Muffins

1. Preheat the oven to 350 degrees F. Add a muffin liner to each well of a 12-cup muffin tin.
2. Add the flour, baking soda, baking powder, and salt to a large mixing bowl. Stir well to combine the dry ingredients. 
3. In a separate large mixing bowl, whisk the eggs. Add the sugar and vanilla and stir them into the whisked egg. Then add the buttermilk and melted butter. Whisk the wet ingredients together until no lumps remain.
4. Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. Don’t overmix.
5. Set aside a few tablespoons of chocolate chips to sprinkle on top of the muffins, if desired. Add the remaining mini chocolate chips to the muffin batter and gently fold them in.
6. Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin tin. Fill each muffin tin just below the top of the muffin liner.
7. Sprinkle reserved chocolate chips and a generous pinch of turbinado sugar on top of each muffin.
8. Bake the muffins in the preheated oven for 23-25 minutes, until the top springs back when touched, and a toothpick inserted into the muffin comes out clean. Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a cooling rack.

Pro Tips For Making This Recipe

1. Mix the batter just until combined to keep the muffins tender.
2. Sprinkle a few extra chocolate chips on top before baking.
3. Use real buttermilk for the softest texture.
4. No buttermilk? Add a little lemon juice or vinegar to milk.
5. Finish with turbinado sugar for a crisp, golden top.

Frequently Asked Questions

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3. Chocolate Chip Cream Cheese Danishes

Recipe

Chocolate Chip Buttermilk Muffins

JC Phelps

These Chocolate Chip Buttermilk Muffins are soft, fluffy, and perfect for breakfast or snacking any day of the week.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, brunch, Snack

Cuisine American

Servings 12

Calories 420 kcal

Ingredients

  

1x2x3x

• 2 c. all-purpose flour
• ½ tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
• 2 eggs
• ¾ c. buttermilk
• ½ c. unsalted butter melted
• 1 ½ tsp. vanilla extract
• ¾ c. white sugar
• ¼ c. light brown sugar packed
• 1 c. mini chocolate chips
• 2 tbsp. Turbinado sugar

Instructions

 

• Preheat the oven to 350 degrees F. Add a muffin liner to each well of a 12-cup muffin tin.
• Add the flour, baking soda, baking powder, and salt to a large mixing bowl. Stir well to combine the dry ingredients.
• In a separate large mixing bowl, whisk the eggs. Add the sugar and vanilla and stir them into the whisked egg. Then add the buttermilk and melted butter. Whisk the wet ingredients together until no lumps remain.
• Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. Don’t overmix.
• Set aside a few tablespoons of chocolate chips to sprinkle on top of the muffins, if desired. Add the remaining mini chocolate chips to the muffin batter and gently fold them in.
• Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin tin. Fill each muffin tin just below the top of the muffin liner.
• Sprinkle reserved chocolate chips and a generous pinch of turbinado sugar on top of each muffin.
• Bake the muffins in the preheated oven for 23-25 minutes, until the top springs back when touched, and a toothpick inserted into the muffin comes out clean. Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a cooling rack.

Notes

• Mix the batter just until combined to keep the muffins tender.
• Sprinkle a few extra chocolate chips on top before baking.
• Use real buttermilk for the softest texture.
• No buttermilk? Add a little lemon juice or vinegar to milk.
• Finish with turbinado sugar for a crisp, golden top.

Nutrition

Calories: 420kcalCarbohydrates: 67gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 53mgSodium: 222mgPotassium: 83mgFiber: 2gSugar: 35gVitamin A: 355IUVitamin C: 0.1mgCalcium: 81mgIron: 2mg

Keyword Chocolate Chip Buttermilk Muffins

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My best,

JC