Breakfast,  Muffins

Buttermilk Chocolate Chip Muffins

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!

Chocolate Chip Muffins

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These Buttermilk Chocolate Chip Muffins are the only breakfast that’s made at my house more often than my (The Best Ever) Banana Bread. They’re an old standby, the breakfast most-requested by my kids. While they complain if I make banana bread too often, I *never* hear complaints about these muffins!

Chocolate Chip Muffins

So What Makes These Muffins so Special?

These are a basic chocolate chip muffin, an adaptation of the ones my Mom made when I was growing up. The recipe has one simple upgrade: buttermilk. The buttermilk keeps these little gems moist and lends them an incredibly tender texture. While I think the buttermilk is essential, it’s not really a deal-breaker if you don’t have it on-hand. Check out the recipe notes for a quick substitution!

Pro tip: for *really* tender muffins, try substituting the buttermilk with kefir! I was blown away by how soft they turned out! <3

To complement the soft texture of the muffins, I add a sprinkle of raw sugar to the top of each muffin before baking. This adds a sweet, crunchy crust on top. It’s irresistible! I save it for last, but of course my kiddos eat the tops first!

Chocolate Chip Muffins

Try These Flavor Variations!

We think that these Buttermilk Chocolate Chip muffins are pretty perfect, but the batter makes a terrific base recipe for other flavors, too! Sometimes I’ll change it up and make blueberry muffins in the summer months or apple-cinnamon muffins in the fall. Check out the recipe notes for how to adapt the recipe for these flavor variations!

Chocolate Chip Muffins

Perhaps the best thing about these muffins–aside from the taste–is how easy they are! These babies mix up quickly, no mixer required! They’re perfect for getting the kiddos involved in the kitchen. I hope you make these soon, and that you love them as much as we do!

Other posts you may like:

Mini Chocolate Chip Scones

Buttermilk Biscuits

Mini Chocolate Chip Cookie Cups

Chocolate Chip Shortbread

Recipes for Beginner Bakers

Butterscotch Banana Muffins

Honey Ginger Pear Muffins

Buttermilk Chocolate Chip Muffins

Amee
Simple and delicious, these Buttermilk Chocolate Chip Muffins will make your morning! The recipe makes a fabulous base for other flavors, so check out the recipe notes for apple-cinnamon and blueberry variations!
4.75 from 4 votes
Course Breakfast
Cuisine Muffins
Servings 18 muffins

Ingredients
  

Buttermilk Chocolate Chip Muffins:

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

Instructions
 

  • Preheat oven to 385° 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, eggs, and buttermilk. Stir to combine. Just before combined, add the mini chocolate chips (adding them before the mixture is completely combined helps to keep them from sinking to the bottom during baking). Sprinkle the tops with raw sugar, if desired.
  • Divide the batter evenly into 18 standard-size muffins (each will be about 3/4 full). Bake until a toothpick inserted in the center comes out clean, 15-18 minutes.°
    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 1/4 teaspoons vinegar or lemon juice into a liquid measuring cup, then add enough milk to come up to the 1 1/4 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!!
For Apple Cinnamon Muffins: Add 2 teaspoons ground cinnamon to dry ingredients. Reduce buttermilk to 1 cup. Use 1 1/2 cups diced apples (from about two apples) instead of chocolate chips. Increase oven temperature to 400* F and bake as instructed in recipe.
For Blueberry Muffins: Reduce buttermilk to 1 cup. Add 1 1/2 cups fresh blueberries instead of chocolate chips. (You can use frozen blueberries, but they will likely give your muffins a purple hue!) Increase oven temperature to 400* F and bake as instructed in recipe.

Did you make this recipe?

I’d love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

6 Comments

  • Lindsey G

    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!

    • 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. 🙂

  • LIzz

    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…

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