Chocolate Chip Buttermilk Muffins
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!
Servings 12 muffins
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.1/2 cup granulated white sugar, 1 cup buttermilk, 1/4 cup plain Greek yogurt, 3 Tablespoons vegetable oil, 1 teaspoon vanilla extract, 1 large egg
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon 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.1 1/2 cups 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
- Avoid overmixing the batter—mix just until combined to keep the muffins light and fluffy.
- Let the batter rest for 5–15 minutes if possible; this helps it thicken and improve texture.
- These muffins taste great warm or at room temperature.
- For a sweet crunch, sprinkle coarse sugar and a few extra chocolate chips on top before baking.
- Don’t let muffins cool in the pan—transfer them to a wire rack so the bottoms don’t get soggy.
- Feel free to switch out chocolate chips with other mix-ins like peanut butter chips, white chocolate, berries, or nuts—or keep them plain!
- Store muffins in an airtight container at room temperature.
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
