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Top view of chocolate chip buttermilk muffins on a marble board.

Chocolate Chip Buttermilk Muffins

Stephanie Rutherford
These chocolate chip buttermilk muffins are easy to make and no mixer required recipe. They are super moist and soft buttermilk muffins full of mini chocolate chips.
5 from 14 votes
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 317 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 317kcalCarbohydrates: 46gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 256mgPotassium: 62mgFiber: 1gSugar: 27gVitamin A: 333IUVitamin C: 1mgCalcium: 95mgIron: 1mg
Keyword 12 cup muffin tin, breakfast, buttermilk muffins, easy to make, mini chocolate chips
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