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Chocolate Chip Buttermilk Muffins

Deliciously fluffy muffins filled with mini chocolate chips, perfect for breakfast or a cozy snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup mini chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, sour cream, melted butter, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
  5. Gently fold in the mini chocolate chips.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.

Notes

Serve warm with butter or powdered sugar. These muffins can be stored at room temperature for 3-5 days or frozen for up to three months.