\These easy buttermilk chocolate chip muffins have a fluffy texture and taste delicious alongside a steaming cup of coffee at brunch!

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 45 minutes

If you have buttermilk leftover from another recipe, I recommend making these easy buttermilk chocolate chip muffins. Buttermilk makes baked goods more tender, flavorful, and fluffy. This easy muffin recipe will be a hit with all your family and friends!

Why bake with buttermilk?

Buttermilk is a fermented milk product that contains lactic acid bacteria, which react with the baking powder in the muffin batter to produce carbon dioxide gas. This gas creates air bubbles in the batter, which makes the muffins rise and become lighter and fluffier. These muffins will emulate the chocolate chip muffins you often find in bakeries.

What if I don’t have Buttermilk?

Here are some of the most common buttermilk substitutes:

Sour Cream

Lemon Juice and Milk- combine one tablespoon of lemon juice with milk. Let the mixture sit for 5 minutes before using it in your recipe.

Plain Yogurt

Ingredients Needed

2 cups all-purpose flour

¾ cup of sugar

Three teaspoons of baking powder

½ teaspoon salt

One egg

1 cup of buttermilk

¼ cup of melted butter

¾ cup of mini semi-sweet chocolate chips. You can also use milk chocolate chips or Dark chocolate chips.

Equipment

Muffin Tin or muffin pan

Cooking Spray or muffin paper liners

Large bowl and a medium bowl.

Electric Mixer

Instructions

Preheat oven to 350 degrees Fahrenheit
Whisk the dry ingredients together. Set aside
Cream the sugar, egg, buttermilk, and butter together.
Stir the dry ingredients into the wet ingredients.
Bake for 20 minutes or until a toothpick comes out clean.

Storage: These muffins can be stored in an airtight container at room temperature for up to three days. You can also freeze the muffins for up to three months. I would avoid storing these in the fridge. You can reheat these in the microwave.