\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:
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.
2 cups all-purpose flour
¾ cup of sugar
Three teaspoons of baking powder
½ teaspoon salt
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.
Muffin Tin or muffin pan
Cooking Spray or muffin paper liners
Large bowl and a medium bowl.
- 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.
Buttermilk Chocolate Chip Muffins
These easy buttermilk chocolate chip muffins have a fluffy texture and taste delicious alongside a steaming cup of coffee at brunch!
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup melted butter
- 3/4 cup mini chocolate chips
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.
If you liked this recipe, you should also try:
This will become your favorite of all chocolate chip muffin recipes!
Did you try these Buttermilk Chocolate Chip Muffins? I would love to hear how they turned out for you! Please comment below this blog post or tag me on social media and let me know how these worked out for you! You can find me on Instagram, Facebook, Twitter, and Pinterest.