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!
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 ¾ full). Bake until a toothpick inserted in the center comes out clean, 15-18 minutes.°Enjoy!
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!!For Apple Cinnamon Muffins: Add 2 teaspoons ground cinnamon to dry ingredients. Reduce buttermilk to 1 cup. Use 1 ½ 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 ½ 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.
Buttermilk Chocolate Chip Muffins https://livetosweet.com/2019/03/11/buttermilk-chocolate-chip-muffins/ March 11, 2019