Chocolate Chip Buttermilk Muffins
These chocolate chip buttermilk muffins are far less fattening and decadent than they sound, but just as delicious.
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.
Ingredients:
- 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
Directions:
- Preheat oven to 400 degrees F.
- 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.
- Add the wet ingredient mixture to the dry ingredients and mix just until combined. Do not overmix.
- 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 ©.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!
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (
My mom would love these for mothers day! They look awesome!
Thanks Tieghan!
Thanks for linking to me! Your muffins look perfect, and a great idea to switch up flavors of yogurt!
Of course! Thanks for the great recipe!
Chocolate in the morning-just the thing
Definitely.
What a great way to add some chocolate to breakfast :)
Totally necessary. :)
Ohh I think I have all the ingredients for these! SCORE!
Nice! Hope you like them!
I NEED to try these! What yummy treats!
I think muffins are a must for any brunch!
Absolutely!
I’ll admit it: I do always have a half used bottle of buttermilk in the fridge. This is a nice alternative to using it up on pancakes or biscuits.
What a yummy batch of muffins! These look delish!
These deifnitely round out the brunch, Rachel. :) I love chocolate chip muffins. I am always ready to hop out of bed if chocolate is on the breakfast menu.
Thanks Sally! Wait until you see what is coming today! Brunch is not complete without dessert….
I always have buttermilk in my fridge that goes bad before I can use it all. Now I know what to do with it before it gets thrown out! Yum!! :)
I figured I wasn’t alone in that! I hate throwing stuff out.
Haha, I always have buttermilk in my fridge too. And chocolate for breakfast? Sign me up!
I knew I couldn’t be the only one. :)
I have a huge carton of buttermilk in my fridge right now – what a great looking batch of muffins – now if i could find someone to bake these for me…haha ;)
Haha! Isn’t it funny how sometimes cooking just seems like SO much work and other times it is all you want to do? Hope you’re enjoying newlywed life–I can understand why you don’t want to bake! ;)
These muffins = perfection. I’m pretty sure I would eat one for breakfast every day if I could!
SO wish I had one of these with my coffee for breakfast right now!!
Me too, Sues!
Love using buttermilk in any baked goods, so tasty!!
Those look so delicious and healthy too!
Hi Rachel and thank you for teaching me this yummy recipe. I will get into my kitchen and make these muffins for my boyfriend. You are amazing :)