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!
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.