Chocolate chip buttermilk muffins are far less fattening and decadent than they sound, and are incredibly delicious.
Egg dish? Check.
Breads? Completely necessary to every great brunch. And this happens to be brunch week if you’re just tuning in.
But back to the breads. 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!
I was inspired by a recipe from Erin of Dinners, Dishes, and Desserts. Her recipe called for vanilla yogurt but I like a mixed berry Greek yogurt. I think it tastes great with the chocolate. The berry flavor isn’t obvious in the muffins but if you tried reallllly hard, you can taste it. Don’t be scared to experiment with other flavors of yogurt or even use plain yogurt if you’d like less sugar. 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!
Yes, I still have leftover buttermilk. I think I’ll try this buttermilk banana bread recipe from Today’s Creative Life!
- 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 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 400°F. Prepare 18 muffin cups with liners or lightly spray with 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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!