These chocolate chip buttermilk muffins are far less fattening and decadent than they sound, but just as delicious.

Chocolate Chip Buttermilk Muffins |

Cocktail? Check.

Egg dish? Check.

Carbs? Completely necessary to every great brunch. And this happens to be brunch week if you’re just tuning in. But back to the carbs. Muffins, scones, bagels, pastries, I don’t really care–give me one of each. Bonus points if they have chocolate, which these muffins do. Now, you could make some healthy blueberry bran muffins, or fun biscoff chip muffins, but who doesn’t like CHOCOLATE?!

Plus, this is a great way to use up that buttermilk you have in the fridge. You know it is in there. It always is.


You don’t have to feel completely guilty about these muffins, though. They are made with yogurt and whole wheat flour so they are definitely skinny-jean friendly. And of course, they still taste great! The recipe I was inspired by, from Erin of Dinners, Dishes, and Desserts, called for vanilla yogurt. I used a mixed berry Greek yogurt because I thought it would taste great with the chocolate. You could taste it if you tried reallllly hard, but it wasn’t an overpowering flavor. Don’t be scared to experiment, but I wouldn’t recommend using something like key lime yogurt. But hey, if you really want to, I’m not going to stop you. To each their own!

As a side note, I cannot wait to try this buttermilk banana bread recipe from Today’s Creative life!


Chocolate Chip Buttermilk Muffins

These chocolate chip buttermilk muffins are far less fattening and decadent than they sound, but just as delicious.


  • 1/4 cup sugar
  • 1 cup buttermilk
  • 1/4 cup low fat Greek yogurt (vanilla, berry, or plain)
  • 3 tablespoons canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups semi-sweet chocolate chips


  1. Preheat oven to 400 degrees F.
  2. Prep 18 muffin cups with liners or non-stick cooking spray. In a medium-sized bowl, whisk sugar, buttermilk, yogurt, oil, egg and vanilla until combined. In a larger bowl, whisk together flours, baking powder, baking soda, salt, and chocolate chips.
  3. Add the wet ingredient mixture to the dry ingredients and mix just until combined. Do not overmix.
  4. Fill the muffin tins about 2/3 to 3/4 of the way full. Bake for 15-18 minutes or until golden brown. Cool slightly before removing muffins from muffin tin and cooling completely on a wire rack.

Adapted from Dinners, Dishes and Desserts

All images and text ©Rachel Cooks.

Verdict: Loved these muffins. Rich from the chocolate with great texture from the whole wheat flour.
Husband’s take: I think he may have called these the best muffins he has ever had. And E, well, she was completely obsessed. Obviously. There are chocolate chips involved.
Changes I would make: None!
Difficulty: Easy!


Remember to head to Monday’s post–Hibiscus Pear Brunch Cocktail to go with these chocolate chip buttermilk muffins!