Buttermilk Chocolate Chip Muffins

Buttermilk Chocolate Chip Muffins

You learn recipes with odd ingredients when you have to buy them in bulk. Say for instance buttermilk. And then you subsequently learn that the recipe replacing regular cream or milk with buttermilk is much better. That's how these lovely muffins happened. One of those itchy afternoons where I had to do something, and I replaced regular milk with buttermilk since that's what I had. I checked out recipes on the internet, and my cookbook collection, and found a few places where it was used, maybe not with my basic muffin recipe however, but magic. That lovely tart-ness that is contrast with the sugar and chocolate in a chocolate ship muffin, should definitely be accomplished via buttermilk. My new favorite muffin recipe.

Buttermilk Chocolate Chip Muffins


makes 6 muffins


  • 1 and 1/4 cups all-purpose flour
  • 1/2 tbsp baking powder
  • 1/2  tsp baking soda
  • pinch of salt
  • 2 tbs unsalted butter, melted and cooled
  • 1/2  cup granulated sugar
  • 1 large egg
  • 1/2 cup milk (whole or buttermilk is preferred)
  • 2/3 cup chocolate chips (mini preferred)


Start by preheating your oven to 400F and prep muffin tray with spray or use muffin cups. I like the plastic (probably not silicone) ones from ikea, they work great and peel off easily.

Melt your butter and set aside while mixing dry ingredients and chocolate chips. Crack egg, pour butter and buttermilk into well in dry ingredients and slowly combine. 

Split your batter between your six muffin cups and sprinkle with more granulated sugar (if you have the big grain kind here it is worth using). Bake at 400F for a 5 ish minutes, then turn down for another 10. Let cool outside of oven. It's hard to tell with chocolate chip anything if they are cooked, but if you aren't sure try a toothpick and look for batter and not melted chocolate.