These chocolate chip buttermilk muffins are easy to make and incredibly fluffy muffins. These muffins are extra soft because of the buttermilk, sour cream, and melted butter in this recipe. They are also full of mini chocolate chips and are a no mixer recipe.
These buttermilk muffins are so incredibly fluffy. They are made in a 12 cup muffin pan with cupcake liners.
The flavor of these muffins is incredibly rich and soft. The sour cream and buttermilk helps to break down the tough strands of gluten, which a create a more moist crumb.
This is the perfect recipe to make with kids and perfect to make for a fast breakfast or an after school snack.
Why This Recipe Works
- Easy to make- This recipe is incredibly easy to make. It requires two mixing bowls, a whisk, rubber spatula, and a 12-cup muffin pan. They are so easy that my toddler can help bake them!
- Soft texture- The muffins are incredibly soft and taste amazing with the extra butter.
- Mini chocolate chips- The mini chips provide the perfect muffin to chocolate ratio.
- Leftover buttermilk- This is the perfect recipe if you have leftover buttermilk!
- Coffee shop quality- These muffins are so good, people will think you got them at a coffee shop!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- The butter needs to be melted and cooled before using. If the butter is too warm, it will effect the texture.
- Eggs- Pull the large eggs out 2 hours before baking.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
- Buttermilk- You can use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
- Mini chocolate chips- I ended up using the Nestle brand.
- Sour cream- You can use plain greek yogurt or just plain yogurt.
- Buttermilk- Use 1 cup whole milk with 1 Tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Mini chocolate chips- You can semisweet chocolate chips or dark chocolate chips. There will be just bigger pockets of chocolate. I don't recommend milk chocolate chips because it will be too sweet.
- Blueberry buttermilk muffins- You can use 1 cup of fresh blueberries instead of chocolate chips.
Step By Step Instructions
Here is how to make and bake these muffins. This recipe doesn't need an electric mixer, it should be made by hand.
STEP 1: Mix the dry ingredients. In a large bowl, sift the all-purpose flour. Then, add the baking powder, salt, sugar, and mini chocolate chips.
STEP 2: Mix the wet ingredients. In a medium separate bowl, whisk the melted butter, eggs, sour cream, vanilla extract, and buttermilk.
STEP 3: Pour the wet ingredients. Pour the wet ingredients into the flour mixture. Use a rubber spatula to fold the batter until just combined. It is incredibly important not to overmix!
STEP 4: Scoop the batter. Place 6 muffin liners in the muffin pan. They should be spread out with none of them "touching" each other. See the picture.
I used a large cookie scoop to scoop the batter into the prepared muffin tin. Fill the paper liners full of batter.
On the top of the muffins add a sprinkle of sugar and more chocolate chips.
STEP 5: Bake the muffins. First, bake the muffins at 425F for 10 minutes. Then, lower the heat to 375F and bake for 4-6 minutes.
STEP 6: Cool. Let the tender muffin cool in the tin slightly before taking them out to cool on a cooling rack or wire rack.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup in the bag of flour, it will compact it. Compacted flour will dry out the muffins. The best way to measure is to use a kitchen scale.
- It is incredibly easy to over mix muffin batter. That is why when you add the wet ingredients, use a rubber spatula to fold it in. As soon as it is combined, stop mixing.
- Having the muffins bake spread out, will cause them to rise higher in the oven. Place plastic wrap over the other half of the batter, while the 1st batch bakes.
Make sure that the dairy ingredients are at room temperature before using. Also, the buttermilk and sour cream will help the muffins be very fluffy.
This has to do with over baking or over measuring the flour. If your oven runs hot, check the muffins early.
No, I don't recommend that. This recipe needs the real deal.
Yes you can!
Storing and Freezing
Store these buttermilk muffins at room temperature in an airtight container. Store up to 5 days.
I love to heat the muffins in the microwave and top with butter.
The muffins can be frozen. Wrap in plastic wrap and store in an airtight container and freeze up to 30 days.
Thaw for 1-2 hours before eating.
Other Breakfast Recipes To Try
Chocolate Chip Buttermilk Muffins
- 2 ¼ cup All-purpose flour
- ¾ tablespoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup White granulated sugar plus a little extra to sprinkle on top of muffins
- 1 cup Mini chocolate chips Plus more to top the muffins
- ½ cup Unsalted butter melted and cooled
- 2 Large eggs room temperature
- ¼ cup Sour cream room temperature
- 2 teaspoon Pure vanilla extract
- 1 cup Buttermilk room temperature
- Melt the butter in the microwave, let it cool for 10 minutes before using.½ cup Unsalted butter
- Preheat the oven to 425°F. Line a 12 cup muffin tin. Use 6 muffin liners and spread them out through out the 12 holes. This will give the muffins a much bigger rise.
- In a large bowl, sift the flour. Add in baking powder, baking soda, salt, sugar, and mini chocolate chips. Set aside.2 ¼ cup All-purpose flour, ¾ tablespoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 cup White granulated sugar, 1 cup Mini chocolate chips
- In a separate bowl, whisk together the melted butter, eggs, sour cream, vanilla, and buttermilk.2 Large eggs, ¼ cup Sour cream, 2 teaspoon Pure vanilla extract, 1 cup Buttermilk
- Pour the wet ingredients into the flour mixture. Use a rubber spatula to fold the batter. Be very careful to not to overmix. It will make a very soft muffin batter.
- Use a large cookie scoop or ice cream scoop. Fill the 6 muffin liners with muffin batter. It will equal to 3 oz of muffin batter per liner. Top with a sprinkle of sugar and extra mini chocolate chips. Place plastic wrap over the muffin batter while the first set of muffins bake.
- Bake at 425°F for 10 minutes. Turn the heat down to 375°F and bake for another 4-6 minutes. Bake until a toothpick inserted comes out clean.
- Let the muffins sit in the hot pan for 10 minutes. Then, cool on a cooling rack.