Buttermilk Chocolate Chip Muffins

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!

Course Breakfast, Brunch

Cuisine Muffins

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 246kcal

Author Amee

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)

US Customary - Metric

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