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!
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 slightly tart flavor of buttermilk balances the sweetness of the sugar. It assists in the texture of these muffins too. While not overly sweet, each bite is buttery and full of chocolaty goodness. Like with my coffee muffins, 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
- 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 counterbalances 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
- 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.
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.
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
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!)
Expert Tips
- 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.
- 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.
- 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 it to sit for 5-10 minutes before using.
Frequently Asked Questions
You over-mixed the batter. Muffins require very little mixing, which can be done by hand. (No standing or handheld mixer is required.)
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.
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
Equipment
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
Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!
Did you make this recipe? Let me know!