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    Home » Recipes » Muffins

    Buttermilk Chocolate Chip Muffins

    March 11, 2019 by Amee 10 Comments

    Jump to Recipe Print Recipe

    I am notorious for rarely baking the same thing twice. I'm easily distracted by the next new, delectable flavor combination. These Buttermilk Chocolate Chip Muffins are a different story. I've baked these babies more than anything else in my kitchen! They're a quick, easy breakfast, and my family is always asking for more!

    Buttermilk Chocolate Chip Muffins on a silver cooling rack with mini chocolate chips in the foreground.

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    These Buttermilk Chocolate Chip Muffins are soft, moist, and bursting with mini chocolate chips! These muffins are a tried-and-true recipe that you and your family will love!

    If you enjoy this recipe, check out the posts for my Blackberry Buttermilk Muffins, Butterscotch Banana Muffins, and Buttermilk Blueberry Muffins!

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • Other Recipes You May Like
    • Buttermilk Chocolate Chip Muffins
    • 💬 Comments

    Ingredients

    This recipe has a short and straightforward list of ingredients! You probably have most of them in your fridge and pantry right now! No buttermilk? Check out the FAQ section below or the recipe notes for a quick substitution. Measurements for all the ingredients can be found in the recipe card, below.

    Top view of muffin ingredients on a white background.
    • Flour - Provides structure for the muffins. I used all-purpose flour.
    • Sugar - For sweetness and keeping the muffins soft and moist.
    • Baking Powder - Provide leavening for the muffins.
    • Salt - To balance and enhance the flavors of the muffins.
    • Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe.
    • Eggs - Two large eggs, to provide structure, additional leavening, and a little richness.
    • Buttermilk - For flavor, richness, and moisture. Muffins with buttermilk will always be sooo soft and fluffy! (Check out the recipe notes for a quick substitution if you don't have any on-hand!)
    • Mini Chocolate Chips- For chocolate flavor throughout! I used mini chocolate chips because they incorporate throughout the batter easier, and you get chocolate in every bite!
    • Raw Sugar (optional) - For sweetness and a lovely crunch on top!

    Hint: for *really* tender muffins, try substituting the buttermilk with kefir!

     

    Instructions

    These babies are super easy to make, mixing up in one bowl! You can find more detailed instructions in the recipe card, below.

    Steps to making Buttermilk Chocolate Chip Muffins.
    1. Combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
    2. Add melted butter, eggs, and buttermilk. Stir until nearly combined.
    3. Stir in the mini chocolate chips.
    4. Divide the batter between muffin cups. For taller, bakery-style muffins, fill only every other cup and then chill for at least an hour before baking (optional). Sprinkle raw sugar on top (if desired), then bake!

    Variations

    This recipe is fabulous as a base for other flavors!

    • Both my Blackberry Buttermilk Muffins and Buttermilk Blueberry Muffins are versions of this recipe! They have slightly different measurements and bake times to account for the moisture of the fruit, so make sure to check those out before substituting the chocolate chips.
    • Vanilla Chocolate Chip Muffins - Switch out the regular granulated sugar for Vanilla Sugar!
    Buttermilk Chocolate Chip Muffins stacked on a silver cooling rack, one with a bite missing.

    Storage

    Once completely cool, you can store these muffins in an airtight container for 2-3 days on your counter. If you'd like to store them longer, they freeze beautifully and will keep for months in the freezer!

    Other Recipes You May Like

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    • Butterscotch Banana Muffin on a plate.
      Butterscotch Banana Muffins
    • Tin of Blackberry Buttermilk Muffins with blackberries and chamomile flowers nearby.
      Blackberry Muffins
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    Buttermilk Chocolate Chip Muffins stacked on a silver cooling rack, one with a bite missing.

    Buttermilk Chocolate Chip Muffins

    Amee
    These Buttermilk Chocolate Chip Muffins are soft, moist, and bursting with mini chocolate chips! These muffins are a tried-and-true recipe that you and your family will love!
    4.17 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Brunch
    Cuisine Muffins
    Servings 16 muffins
    Calories 246 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    Buttermilk Chocolate Chip Muffins:

    • 2 ½ cups flour
    • 1 cup granulated sugar
    • 2 ½ teaspoons baking powder
    • ½ teaspoons salt
    • ½ cup unsalted butter, melted and cooled slightly
    • 2 eggs, lightly beaten
    • 1 ¼ cups buttermilk (see note)
    • 1 cup mini chocolate chips
    • raw sugar, for sprinkling (optional)

    Instructions
     

    • Preheat oven to 400° F. Grease a standard-size muffin pan or line with paper liners. Set aside.
    • In a large bowl, combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
    • Add melted butter, beaten eggs, and buttermilk. Stir until almost combined, then add the mini chocolate chips (adding them before the mixture is completely combined helps to keep them from sinking to the bottom during baking).
    • Divide the batter evenly into the muffin tin, filling each nearly to the top. You will get about 16 muffins. For taller, bakery-style muffins, fill only every other muffin cup and then chill for at least an hour (up to overnight) before baking. (This step is optional if you're short on time!)
    • Sprinkle the tops with raw sugar, if desired. Bake until slightly golden at the edges and a toothpick inserted in the center comes out clean, about 18 minutes. I turned my muffins around in the oven after 10 minutes to help ensure even baking.
    • Let the muffins cool in the pan for 10 minutes or so before removing to a wire rack to continue cooling.
    • Once completely cool, you can store these muffins in an airtight container for 2-3 days on your counter. If you'd like to store them longer, they freeze beautifully and will keep for months in the freezer!
      Enjoy!

    Notes

    Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, put 1 ¼ teaspoons vinegar or lemon juice into a liquid measuring cup, then add enough milk to come up to the 1 ¼ cup line. Let sit for 5 minutes, then it's ready for use!
    Pro tip: for *really* tender muffins, try substituting the buttermilk with kefir!

    Nutrition Estimate

    Serving: 1 muffinCalories: 246kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 39mgSodium: 175mgPotassium: 56mgFiber: 1gSugar: 21gVitamin A: 263IUVitamin C: 0.1mgCalcium: 79mgIron: 1mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    Text "Click to shop my Amazon storefront" with images of baking tools and ingredients.

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    Reader Interactions

    Comments

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    1. Lindsey G

      September 29, 2019 at 6:28 pm

      5 stars
      First time using buttermilk in a muffin recipe - but won't be my last! Light and fluffy and delicious. Especially loved that it was simple enough for Z to be able to help out, and quick enough coming together I managed not to lose her attention!

      Reply
      • Amee

        October 01, 2019 at 3:46 pm

        Yay! I'm so glad you enjoyed this recipe! This is a staple at my house--something that everyone loves and I can pretty much whip up in the time it takes for the oven to preheat! <3 Check out the recipe notes, too--the buttermilk muffin base makes excellent blueberry and apple-cinnamon muffins, too. 🙂

        Reply
    2. Jackie

      March 18, 2020 at 8:27 am

      5 stars
      Awesome! So tasty. My first time making muffins with buttermilk I’ll definitely make them again.

      Reply
    3. LIzz

      May 12, 2020 at 11:51 am

      5 stars
      I have made these before and I live the fact that you are able to use the buttermilk, or normal milk so that you have a little bit of lee way. I also love it because my brother and parents won't eat the batter...

      Reply
    4. Kathy

      September 14, 2021 at 11:21 am

      4 stars
      Sugar? 1 1/2?

      Reply
      • Amee

        September 14, 2021 at 11:24 am

        Hi Kathy! Should just be one cup of sugar! Thanks for your question so I can delete that stray 1/2!! ❤️

        Reply
    5. Edyn

      February 18, 2022 at 11:44 am

      5 stars
      I made these and they were gone in a flash! That buttermilk really makes a difference. They're so soft!

      Reply
      • Amee

        February 19, 2022 at 11:45 am

        I make this recipe more than anything else in my kitchen because we just can't get enough! Thanks so much for your review, Edyn!

        Reply
    6. Nicola

      April 03, 2025 at 4:57 pm

      1 star
      Absolutely terrible, they are bland to the taste, very dense and the texture is like rubber.
      This recipe needs a flavour added, such as vanilla.
      It is the first time I have used a recipe which does not include oil as well as the very small quantity of butter, I can honestly say never again.

      The only positive to this recipe is the muffins are moist.

      Reply
      • Amee

        April 07, 2025 at 4:24 pm

        I'm so sorry the recipe didn't turn out for you, Nicola! That's definitely not how the recipe should turn out, and it's been tested hundreds of times since it's an old family recipe! It sounds like maybe too much flour was used (maybe you packed the flour into the cup?) and/or the mixture was overmixed. They should definitely turn out light and fluffy!

        Reply

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