Buttermilk Chocolate Chip Muffins
Buttermilk chocolate chip muffins are blueberry muffins’ chocolate filled cousin. These rich, moist muffins are dotted with chocolate chips and every kid’s (and adult’s) favorite!
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When I make muffins, my kids want chocolate chips in them.
Don’t get me wrong, they love our blueberry buttermilk muffins and our Easy 2 Ingredient Pumpkin Muffins with Cake Mix but they positively loose their minds over these buttermilk chocolate chip muffins.
What’s not to love?
Like our blueberry muffins, they have a super moist base and tender crumb.
But they burst with chocolate chips, making it feel like dessert for breakfast.
That makes them perfect not only all year long but for special mornings like the first day of school or even as part of Christmas brunch.
Ingredients and Kitchen Supplies
Here’s what you need to make buttermilk chocolate chip muffins:
- Chocolate Chips – We used semi-sweet, regular sized chocolate chips. You could also make these with milk or dark chocolate chips. You can also sub in the chunks or mini chips. And if you want to go really, really nuts here, you can mix in a variety of chocolate. Also, the amount is a suggestion – add more or less based on how much chocolate you want in your muffins.
- Buttermilk – The buttermilk helps add a distinct flavor to the chocolate chip muffins. They sort of taste like buttermilk pancakes with chocolate chips. Only they are muffins. With muffin tops.
- Flour – Regular all-purpose flour is what you want to stick with. Do not use bread flour, though you may be able to use gluten-free flour.
- Baking Powder – This gives the chocolate chip muffins their rising power.
- Egg – The eggs help to give the muffins some rise and helps with structure. These should be at room temperature.
- Sugar – To give the muffins some sweetness, we use granulated sugar.
- Salt – A little bit of salt helps to enhance the flavors.
- Butter – This helps to give the muffins some richness and flavor. You should get this out with the eggs to get them up to room temp.
- Vanilla Extract – This adds some nice flavor to the muffins that contrasts the flavor of the chocolate.
For kitchen equipment, you’ll want:
How to Make Buttermilk Blueberry Muffins
1. Prepare the wet and dry ingredients.
Before you start doing anything, preheat your oven to 350 degrees F.
As the oven heats, combine the butter and sugar in a large mixing bowl or bowl of your stand mixer.
Cream the butter and sugar together until it is smooth.
Add in the eggs and mix to combine.
Finally, add in the vanilla and mix to combine.
In a separate bowl, whisk the flour, baking powder, and salt together.
Just measure out your chocolate chios and buttermilk for now – they can chill for the time being.
2. Make the batter.
Working in batches, combine half of the flour mixture with the creamed butter, mixing only until combined.
Next, add in half the buttermilk to the batter, mixing only until combined.
Add the remaining flour to the batter, beating only until combined.
Add the remaining amount of buttermilk to the batter, mixing only to combine.
After the batter is mixed (do not overmix, just mix to combine) fold in the chocolate chips.
3. Fill and bake.
If desired, spray the muffin tin(s) with non-stick spray or place a cup cake liner in each cup.
Fill each muffin cup to about the top.
Bake the muffins for about 20 minutes and remove when a toothpick inserted into the center comes out clean.*
*You may have some melted chocolate on the toothpick. You want to look for signs of raw batter.
What if I Don’t Have Buttermilk?
There are a few ways to create substitute for buttermilk, but we find the easiest (and most convient) is to use a combination of white vinegar or lemon juice and preferrably whole milk.
To make a substitute for buttermilk, use 2 teaspoons of white vinegar or lemon juice for every cup of whole milk.
Mix them together and let them stand for 5 minutes.
After that, you’ll have created your own homemade buttermillk to use in this recipe or others.
Serving
Buttermilk chocolate chip muffins work well as a breakfast or as part of brunch.
Your kids may enjoy them as a snack after school or as part of their lunch.
You can warm them for a few seconds in the microwave before serving if you want slightly melted chocolate.
Spreading some regular or flavored butters can add an extra layer of flavor to the muffins when eating them.
Storing
To store the muffins, allow them to cool and then place them into an air tight container.
They should stay fresh for about 3 to 5 days.
You can also freeze them if you like.
Before serving frozen chocolate chip muffins with buttermilk, allow them to thaw naturally overnight.
You may want to reheat them briefly in the microwave before serving to give them a bit of a fresh from the oven sort of feeling.
Tips and Tricks
- It is often helpful to use cupcake wrappers or non-stick spray when making muffins. This helps to release them from the bottom of the pan where they have a tendency to stick.
- These buttermilk chocolate chip muffins are pretty moist, leading them to break apart a bit easier than denser muffins. You may find it easier to eat them with a fork or just be prepared with paper towels or other ways to wipe your hands before serving.
- Do not over-mix the batter. You want to just encorporate the flour and buttermilk. Mixing too much can make the texture chewy and tough.
- If your eggs are not quite room temperature, that’s OK. Just make sure to cream the butter and sugar first before adding in the eggs. If they are all room temperature, you can cream them all together at once if you like.
Other Muffin and Quick Bread Recipes
Want some other great muffin and quick bread recipes? Here you go:
- Blueberry Banana Nut Bread
- Buttermilk Blueberry Muffins
- Two Ingredient Pumpkin Muffins
- Cinnamon Swirl Banana Bread
- Cinnamon Swirl Pumpkin Bread with Streusel Topping
Did you make this? Let me know!
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Equipment
- 1 hand or stand mixer
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 stick butter at room temperature
- 1.25 cups granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3/4 cups buttermilk
- 1 cup chocolate chips You can use semi-sweet, milk, or dark chocolate.
Instructions
- Preheat your oven to 350 degrees F.
- Take your eggs and butter out of the fridge and let them come up to room temperature.
- Whisk the salt, flour, and baking powder together. Set aside.
- Cream the sugar and butter together in a large mixing bowl.
- Add in the eggs and vanilla, mixing to fully combine.
- Add half of the flour and mix until just combined.
- Add half of the buttermilk and mix until just combined.
- Add the remaining flour and mix until just combined.
- Add in the remaining buttermilk and – you guessed it – mix until just combined.
- With a spatula or spoon, fold in the chocolate chips.
- Spray with non-stick spray or line a 12 count muffin tin with cupcake holders. (Yes, you can use two 6 count muffin tins if you like)
- Pour or scoop the batter into each tin, filling basically to the top.
- Sprinkle alittle bit of sugar on top of each muffin.
- Place in the oven and bake for about 20 minutes or until a toothpick comes out clean from the center.
- Allow to cool and serve or store for later.
