Chocolate Chip Buttermilk Muffins are soft and tender with fluffy interiors and tall muffin tops that look like they were bought at a bakery! They’re loaded with chocolate chips which makes them a sweet treat to pack in lunchboxes, to have in the morning on the go, or as an afternoon snack. Make two batches because these won’t last long!

chocolate chip muffin sliced in half.

Bakery Style Chocolate Chip Muffins with Buttermilk

This recipe for chocolate chip buttermilk muffins is how you get those sky-high bakery-style muffins that always look so professionally done!

I get that you need the muffin bottom to have a muffin top, but do we really need the bottoms?

Especially when the tops are slightly crispy and loaded with chocolate chips! If you and I are on the same page about this, then you’re going to absolutely love these!

The use of buttermilk and Greek yogurt is my secret to making not only a soft, moist, and very tender crumb, but because the acid reacts with both the baking powder and baking soda, it gives otherwise regular chocolate chip muffins the extra height!

Why you’ll love these muffins

An easy recipe – Muffins are easy to make, but they’re also easy to ruin. My step-by-step recipe is simple to follow and foolproof! Be sure to be on the lookout for tips throughout the recipe. They’re important!

Customizable – I love chocolate chip muffins, but you can certainly swap them for your favorite mix-ins. See below for ideas.

Less than 30 minutes – Yes, an entire batch is ready to enjoy in just 25 minutes! This means your family can wake up to the aroma of freshly baked muffins even on weekday mornings!

overhead shot of chocolate chip muffin cut in half on a plate.

Helpful Tools

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

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  • Granulated Sugar – These muffins are not overly sweet as we’re only using 1/2 cup of sugar. The chocolate chips have additional sweetness, but overall these muffins are quite light.
  • Buttermilk – A thick, tangy, milk that gives the muffin batter moisture and acid that helps to activate the leavening agents. This is what makes the muffins rise. If you don’t have any on hand, try my homemade buttermilk hack.
  • Plain Greek Yogurt – A great way to add extra protein and moisture. Because we’re using yogurt, it means we can use less oil.
  • Vegetable Oil – A neutral flavored oil that won’t alter the flavor of the muffins but helps with the texture.
  • Large Egg – Binds the muffins together, otherwise they’d be super crumbly!
  • All-Purpose Flour Measuring your flour correctly is one of the most crucial steps in getting the perfect texture. I haven’t tested with other varieties of flour.
  • Baking Powder & Baking Soda – Leavening agents that react with the acid in the buttermilk, and yogurt to give these tasty chocolate chip buttermilk muffins their showstopping muffin tops!
  • Salt – Enhances the flavor in the muffins.
  • Chocolate Chips – Use any kind you like! Semi-sweet chocolate chips, dark chocolate chips, or milk chocolate chips. You can also choose to use regular or mini chocolate chips. Got leftovers? Use them to make chocolate chip zucchini muffins or these peanut butter chocolate banana chocolate chip blender muffins!
overhead shot of labeled ingredients laid out to make chocolate chip muffins.

How to make Chocolate Chip Buttermilk Muffins

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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  1. Step One: In a medium bowl, whisk together the sugar, buttermilk, yogurt, oil, and vanilla until smooth. Then, in a separate large mixing bowl, whisk the flour, baking soda, baking powder, and salt.
  2. Step Two: Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix! The batter should be fully incorporated without any streaks of flour, but still a little lumpy and thick.
  1. Step Three: Then, use the same wooden spoon or rubber spatula to fold in the chocolate chips. Again, do not overmix.
overhead shot of muffin batter with chocolate chips in a mixing bowl.
  1. Step Four: Scoop the batter into the prepared muffin tins all the way to the top. If you have a trigger release ice cream scoop, that can be helpful in making sure all muffin liners get the same amount of batter. Sprinkle the tops with extra chocolate chips!
overhead shot of muffin batter being scooped into a muffin pan.
  1. Step Five: Bake in a preheated 425° F oven for 5 minutes then turn down the heat to 350° F to finish baking for about 10-15 minutes until they’re golden on top. Cool for 5 minutes in the pan and then transfer them to a wire rack to cool completely. Or eating them warm is fun too!
closeup of a chocolate chip muffin in a muffin tray.
  • Do not overmix the batter. Overworking it releases too much of the trapped air, preventing a light and fluffy texture and resulting in dense muffins.
  • Fill the muffins to the top. This is important as it gives the muffin tops room to expand above the tin.
  • If you have the time, I recommend resting your batter for anywhere between 5-15 minutes. This will give it time to activate and thicken even more.
  • To test if the chocolate chip buttermilk muffins are done, insert a toothpick into the center of one of them. If it comes out clean, they’re good to go.
  • Muffins can be eaten warm or at room temperature. Either way, they’re amazing.
  • If you want a little crystal sugar action on top, sprinkle some coarse sugar on top of the muffins along with the extra chocolate chips just before baking.
  • Do not leave your muffins to cool completely in the muffin tin. The bottoms will end up soggy that way.
  • Swap the chocolate chips with peanut butter chips, butterscotch chips, white chocolate chips, blueberries, raisins, cranberries, or simple leave them plain.

Storage & Reheating

How to store leftovers

Keep them stored in an airtight container on the counter for a few days. If you’re lucky enough to have them for that long, they’ll be good for about 5 days.

Can I freeze homemade muffins?

Sure thing! Allow them to cool completely then store them in a freezer bag or freezer-safe container. You can wrap them individually with plastic wrap, or separate layers with parchment paper. That way you can grab a couple of muffins anytime you want.

How to reheat buttermilk chocolate chip muffins?

Once they’re no longer warm straight out of the oven, they tend to be eaten at room temperature until they’re gone. However, if you like yours a little warm in the mornings, pop it in the microwave for about 20 seconds.

overhead shot of a chocolate chip muffin sliced in half on the wrapper.

FAQs

What can I use if I don’t have buttermilk?

The buttermilk is a bonus in this recipe, but it’s not a necessity. You can still make these muffins with any kind of milk, dairy, or nondairy.

If you want to make your own buttermilk substitute, add 1 Tablespoon of vinegar OR lemon juice to a 1 cup measuring cup. Then, fill the remainder of the cup with any kind of milk you like. Allow it to sit for about 5 minutes and you should see it start to curdle. At that point, it can be used in place of buttermilk.

Why are there two different oven temperatures in this recipe?

The initial high temperature provides the outside of the muffins the opportunity to expand quickly to their full rise. The outside (muffin tops) act as a protective shield and once the oven is turned down, the insides then bake at a lower rate, leaving them nice and soft.

Can I use this recipe to make mini muffins?

Definitely! You don’t need a change in temperature for these. Just bake them at 375° F the whole way through. Check on them earlier on at about 8 minutes.

Why are my chocolate chip buttermilk muffins dry?

If you’ve followed my instructions, including the tips, the only other issue may be overbaking the muffins. This will lead to dry muffins. Everyone’s oven runs differently, so it’s important to know your oven and use the times as a guide. Keep an eye on them, and check on them at the 10-minute mark.

Need more easy muffin recipes? Try these:

French Breakfast Muffins

Apple Donut Mini Muffins

Best Blueberry Muffins

Chocolate Zucchini Muffins with Reese’s Cups

Click here for my entire collection of muffin recipes.

a pile of chocolate chip muffins.
chocolate chip muffin sliced in half.
5 from 2 votes

Chocolate Chip Buttermilk Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Chocolate Chip Buttermilk Muffins are soft and tender with fluffy interiors and tall muffin tops that look like they were bought at a bakery! They're loaded with chocolate chips which makes them a sweet treat to pack in lunchboxes, to have in the morning on the go, or as an afternoon snack. Make two batches because these won't last long!

Ingredients
 

  • ½ cup granulated white sugar
  • 1 cup buttermilk
  • ¼ cup plain Greek yogurt
  • 3 Tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups chocolate chips plus more for topping

Instructions

  • Preheat the oven to 425° F and line two muffin tins with paper liners. Set aside.
  • In a medium bowl, whisk together the sugar, buttermilk, yogurt, oil, egg, and vanilla until fairly smooth.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Add the wet ingredients to the dry ingredients bowl and mix with a wooden spoon until just combined. The batter should be fully incorporated but a little lumpy and thick.
  • Fold in the chocolate chips.
  • Scoop the batter into the prepared muffin tins, filling each well to the top. Sprinkle with additional chocolate chips.
  • Bake for 5 minutes at 425°F then turn the oven down to 350° F to finish baking, approximately 10-15 minutes or until golden and a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes then move to a wire rack to fully cool. Or start eating them warm, like I do.

Notes

  • Do not overmix the batter. Overworking it releases too much of the trapped air, preventing a light and fluffy texture and resulting in dense muffins.
  • Fill the muffins to the top. This is important as it gives the muffin tops room to expand above the tin.
  • If you have the time, I recommend resting your batter for anywhere between 5-15 minutes. This will give it time to activate and thicken even more.
  • To test if the chocolate chip buttermilk muffins are done, insert a toothpick into the center of one of them. If it comes out clean, they’re good to go.
  • Muffins can be eaten warm or at room temperature. Either way, they’re amazing.
  • If you want a little crystal sugar action on top, sprinkle some coarse sugar on top of the muffins along with the extra chocolate chips just before baking.
  • Do not leave your muffins to cool completely in the muffin tin. The bottoms will end up soggy that way.
  • Swap the chocolate chips with peanut butter chips, butterscotch chips, white chocolate chips, blueberries, raisins, cranberries, or simple leave them plain.

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 233mg | Potassium: 123mg | Fiber: 1g | Sugar: 24g | Vitamin A: 109IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Originally published April 25, 2013

Persnickety Plates: Buttermilk Dark Chocolate Chip Muffins
Persnickety Plates: Buttermilk Dark Chocolate Chip Muffins


5 from 2 votes (1 rating without comment)

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