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    Home » Recipes » Muffins

    Buttermilk Chocolate Chip Muffins

    Published: Aug 15, 2022 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    These are the BEST bakery-style Chocolate Chip Muffins with buttermilk and they are loaded with rich semi-sweet chocolate chips. These soft, moist, and fluffy muffins are the perfect way to start the morning. Enjoy with coffee or a cold glass of milk!

    Buttermilk chocolate chip muffins on a wire rack.

    Everybody loves muffins. They are a cafe staple and a favorite in coffee shops. Did you know that you can make bakery-style muffins at home too? These crowd-pleasing buttermilk chocolate chip muffins are buttery, fluffy, and chocolaty. This is thanks to buttermilk and lots of semi-sweet chocolate chips.

    The slight tart flavor of buttermilk balances the sweetness from the sugar. It assists in the texture of these muffins too. While not overly sweet, each bite is buttery and full of chocolaty goodness. These bakery-style muffins have the perfect muffin top, golden brown and caramelized. The inside is tender, fluffy, and soft. This is in part, thanks to the buttermilk, but also thanks to a crucial step in the baking process.

    Enjoy one of these buttermilk chocolate chip muffins with your morning coffee or as an afternoon snack. Like these Cinnamon Streusel Muffins, these simple muffins are perfect for any time of the day.

    Jump to:
    • Why You Will Love These Muffins
    • Using Buttermilk in Baked Goods
    • Ingredients
    • How to Make Bakery-Style Muffins
    • Instructions
    • Substitutions
    • Variations
    • Other Favorite Muffin Recipes
    • Suggested Equipment
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe

    Why You Will Love These Muffins

    • Easy to Make - Muffins require minimal mixing and no special tools.
    • Made with Common Ingredients - You will find only pantry and refrigerator staples in this recipe. This means you can whip up a batch of these simple muffins any day of the week.
    • Loaded with Chocolate Chips - You will find chocolate chips in every single bite!
    • Breakfast On-The-Go - Chocolate chip muffins are perfect for a quick breakfast for busy mornings. They are delicious with coffee or tea, or a cold glass of milk.

    Using Buttermilk in Baked Goods

    The secret to moist and fluffy muffins is buttermilk. The acid in this tangy dairy product provides three things in baked goods.

    • Leavening - Buttermilk assists in the leavening process and rise of baked goods.
    • Flavor - The tartness of buttermilk balances the sweetness from the sugar. It provides flavor complexity in the final baked good.
    • Tenderness - The acid in buttermilk counter-balances the tough gluten in the batter. This results in tenderness and the perfect crumb.

    Try it for yourself with these Strawberry Buttermilk Scones or this Vanilla Buttermilk Pound Cake.

    Ingredients

    The ingredients you need for this recipe.
    • All-Purpose Flour
    • Granulated Sugar
    • Baking Powder
    • Baking Soda
    • Salt
    • Unsalted Butter (melted)
    • Eggs (room temperature)
    • Buttermilk
    • Vanilla Extract
    • Semi-Sweet Chocolate Chips

    See the recipe card for ingredient quantities.

    How to Make Bakery-Style Muffins

    The key to making bakery-style muffins at home starts at the beginning of the baking process. Start baking at high heat and then reduce the heat after about 5 minutes, without opening the oven. The high heat makes muffin tops rise while reducing the heat back down prevents possible dryness or over-baking.

    Why it Works: The initial high temperature creates a burst of steam which creates a rapid rise in the first five minutes of the baking process.

    Instructions

    STEP 1 - Preheat the oven to 425°F. Line a 12-cup muffin pan with liners or grease with cooking spray. Gently toss the chocolate chips in the extra tablespoon of flour.

    The liquid ingredients in a measuring cup.
    Whisk the liquid ingredients together.
    The dry ingredients in a large bowl with a whisk.
    Whisk the dry ingredients together.

    STEP 2 - In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, and vanilla extract together. Whisk in the cooled melted butter.

    STEP 3 - In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.

    Muffin batter in a bowl.
    Form the batter.
    Unbaked muffins in a muffin tin.
    Divide the batter between the 12 cups in the muffin tin.

    STEP 4 - Add the wet ingredients to the dry ingredients. Stir to combine, being careful not to over-mix the batter. Fold the chocolate chips into the batter just until they are mixed in. Evenly divide the batter between the 12 cups of the prepared muffin pan.

    STEP 5 - Bake for 5 minutes. Without opening the oven, reduce the heat to 375°F. Bake for 15 more minutes, until a toothpick inserted into the center, comes out with a few crumbs.

    Substitutions

    • Buttermilk - Whole Milk
    • Unsalted Butter - Canola Oil, Coconut Oil, Avocado Oil
    • Semi-Sweet Chocolate Chips - White Chocolate Chips, Semi-Sweet Chocolate Chunks, Mini Semi-Sweet Chocolate Chips, Peanut Butter Chips

    Variations

    Try my Chocolate Chip Scones.

    Other Favorite Muffin Recipes

    • Mixed Berry Muffins
    • Cinnamon Streusel Muffins
    • The Best White Chocolate Raspberry Muffins
    • Banana Blueberry Oatmeal Muffins
    • Carrot Cake Protein Muffins
    A close-up of chocolate chip muffins.

    Suggested Equipment

    • Pyrex Prepware 4-Quart Rimmed Mixing Bowl
    • OXO Good Grips 11-Inch Balloon Whisk
    • Rubber Spatula
    • Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan
    • Standard Paper Cupcake Liners - My favorite ones!

    Storage

    Store completely cooled muffins in an airtight container or zip-top bag at room temperature for up to 5 days, or up to one week in the refrigerator.

    Can you freeze chocolate chip muffins? Yes, muffins freeze well. Transfer cooled muffins to an airtight container or freezer-safe zip-top bag—separate layers with wax paper. Freeze for up to 3 months.

    Do you love that fresh-from-the-oven taste of a warm muffin? Microwave one muffin for 20 to 30 seconds, or until warm. (The chocolate chips become melty and delicious!)

    Buttermilk chocolate chip muffins on a wire rack.

    Expert Tips

    1. Toss the chocolate chips in flour. To prevent the chocolate chips from sinking to the bottom of the muffin, toss the chips in a tablespoon of flour before adding them to the muffin batter. The flour helps the chips stick to the batter.
    2. Cool the muffins properly to prevent sogginess. Nobody likes soggy muffins. After removing the muffins from the oven, allow them to cool for 5-7 minutes in the pan. Then remove the muffins and transfer them to a cooling rack to finish cooling completely.
    3. Make your own buttermilk. If you cannot find buttermilk at the store, it is simple to make at home. Combine one cup of whole milk with one tablespoon of either lemon juice or vinegar. Whisk to combine and allow let it sit for 5-10 minutes before using.

    Frequently Asked Questions

    Why are my muffins tough and dense?

    You over-mixed the batter. Muffins require very little mixing, which can be done by hand. (No standing or handheld mixer is required.)

    Why did my chocolate chips sink?

    Chocolate chips are heavy in comparison to the batter. To prevent sinking, toss the chocolate chips in flour (as stated above) before adding them in. This will help them cling to the batter and prevent sinking.

    What is the secret to moist muffins?

    Buttermilk is the secret to moist and fluffy muffins. Having enough liquid, acid, and fat creates a soft, tender texture. It is also important that you do not over-mix the batter.

    If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    Buttermilk chocolate chip muffins on a wire rack.

    Buttermilk Chocolate Chip Muffins

    Katelyn Theofanis
    The BEST bakery-style Chocolate Chip Muffins with buttermilk are loaded with rich semi-sweet chocolate chips. These soft, moist, and fluffy muffins are the perfect way to start the morning. Enjoy with coffee or a cold glass of milk!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 352 kcal

    Equipment

    • Mixing Bowls
    • Large Whisk
    • Muffin Pan

    Ingredients
      

    • 2¼ cups all-purpose flour plus 1 tablespoon for the chocolate chips
    • 1 cup granulated sugar
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup unsalted butter melted and cooled
    • 2 large eggs room temperature
    • 1 cup buttermilk
    • 2 teaspoon vanilla extract
    • 1¼ cups semi-sweet chocolate chips

    Instructions
     

    • Preheat the oven to 425°F. Line a 12-cup muffin pan with liners or grease with cooking spray. Gently toss the chocolate chips in the extra tablespoon of flour.
    • In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, and vanilla extract together. Whisk in the cooled melted butter.
    • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
    • Add the wet ingredients to the dry ingredients. Stir to combine, being careful not to over-mix the batter. Fold the chocolate chips into the batter just until they are mixed in.
    • Evenly divide the batter between the 12 cups of the prepared muffin pan.
    • Bake for 5 minutes. Without opening the oven, reduce the heat to 375°F. Bake for 15 more minutes, until a toothpick inserted into the center, comes out with a few crumbs.
    • Allow the muffins to cool in the muffin tin for about 5-10 minutes before transferring them to a rack to finish cooling.

    Notes

    • STORE - Store cooled muffins in an airtight container at room temperature for up to 5 days, or up to one week in the refrigerator. 
    • FREEZE - Transfer cooled muffins to a freezer-safe zip-top bag or an airtight container. Freeze for up to 3 months.
    • REHEAT - Muffins are best fresh out of the oven (especially those melty chocolate chips). To recreate this, microwave one muffin for 20 - 30 seconds, or until warm.

    Nutrition

    Calories: 352kcalCarbohydrates: 46gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 55mgSodium: 295mgPotassium: 174mgFiber: 2gSugar: 25gVitamin A: 324IUCalcium: 85mgIron: 3mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!

    More Muffins

    • Mixed Berry Muffins with Buttermilk
    • Cinnamon Streusel Muffins
    • Banana Blueberry Oatmeal Muffins
    • The Best White Chocolate Raspberry Muffins

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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