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!
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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!
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.
- 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.
- Combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
- Add melted butter, eggs, and buttermilk. Stir until nearly combined.
- Stir in the mini chocolate chips.
- 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!
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
Buttermilk Chocolate Chip Muffins
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
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Lindsey G
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!
Amee
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. 🙂
Jackie
Awesome! So tasty. My first time making muffins with buttermilk I’ll definitely make them again.
LIzz
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...
Kathy
Sugar? 1 1/2?
Amee
Hi Kathy! Should just be one cup of sugar! Thanks for your question so I can delete that stray 1/2!! ❤️
Edyn
I made these and they were gone in a flash! That buttermilk really makes a difference. They're so soft!
Amee
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!
Nicola
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.
Amee
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!