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–+ servings
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!
4.84 from 6 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 352 kcal

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

Calories: 352kcalCarbohydrates: 46gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 55mgSodium: 295mgPotassium: 174mgFiber: 2gSugar: 25gVitamin A: 324IUCalcium: 85mgIron: 3mg
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