These bakery-style chocolate chip muffins are BIG in size, flavor, and texture. Add the wet ingredient mixture to the dry ingredients and mix just until combined. Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time), filling each tin all the way to … Wait until you see what is coming today! I increased the amount of eggs and fat due to the larger amount of dry ingredients in this recipe, and I added instant coffee granules, which enhances the flavor of the chocolate… Bonus points if they have chocolate, which these muffins do. SCORE! Now, you could make some healthy blueberry bran muffins, or fun biscoff chip muffins, but who doesn’t like CHOCOLATE?! Preheat oven to 180 degrees C and grease a muffin tin. These muffins = perfection. Check out the recipe notes for how to adapt the recipe for these flavors! I think muffins are a must for any brunch! I was inspired by a recipe from Erin of Dinners, Dishes, and Desserts. They are deeply chocolatey, moist and extremely moreish. Position a rack in the center of the oven and preheat to 425°F. Preheat oven to 385F. … To complement the soft texture of the muffins, I add a sprinkle of raw sugar to the top of each muffin before baking. I am always ready to hop out of bed if chocolate is on the breakfast menu. My mom would love these for mothers day! These moist chocolate chip muffins start with creaming the butter and sugar for extra fluffiness and buttery goodness. So tasty. They’re deliciously soft and moist with a crackly muffin top. What a yummy batch of muffins! You are amazing :). Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. I used buttermilk, because chocolate and buttermilk are buddies, and together they create a delicious, moist texture. Chocolate Chip Muffins made with Buttermilk. Make a well in the flour bowl, pour in egg mixture. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Add the buttermilk mixture to the flour, and mix until just combined. I will get into my kitchen and make these muffins for my boyfriend. The batter is lightly seasoned with nutmeg and almond extract and the muffins get a drizzle of almost glaze. It’s irresistible! Then, add in a healthy dose of vanilla (1 whole tablespoon to be exact) – and mix in 2 eggs, sour cream and buttermilk for extra moisture. While they complain if I make banana bread too often, I *never* hear complaints about these muffins. Are you looking for a quick and easy recipe? This adds a sweet, crunchy crust on top. Prepare 18 muffin cups with liners or lightly spray with non-stick cooking spray. Set aside. Your email address will not be published. Just before combined, add the mini chocolate chips (adding them before the mixture is completely combined helps to keep them from sinking to the bottom during baking). While I think the buttermilk is essential, it’s not really a deal-breaker if you don’t have it on-hand. Line a standard 12-cup muffin pan … Grease a 12-hole muffin tin and line with paper cases. Now I know what to do with it before it gets thrown out! Hope you’re enjoying newlywed life–I can understand why you don’t want to bake! Don’t be scared to experiment with other flavors of yogurt or even use plain yogurt if you’d like less sugar. This small batch chocolate chip muffin recipe makes 6 muffins. To each their own! Jessica says. They’re an old standby, the breakfast most-requested by my kids. The recipe has one simple upgrade: buttermilk. Chocolate buttermilk muffins made with buttermilk. I’ll admit it: I do always have a half used bottle of buttermilk in the fridge. Add the buttermilk, oil, and vanilla, and whisk until combined. Your muffins look perfect, and a great idea to switch up flavors of yogurt! When I do make them, I’ll be sure to let you know! Hi Rachel and thank you for teaching me this yummy recipe. chocolate chips, baking powder, eggs, buttermilk, all purpose flour and 8 more Chocolate Buttermilk Muffins Wine Lady Cooks AP flour, vanilla, egg, coconut sugar, buttermilk, salt, mini chocolate chips and 6 more Mix until just combine - try not to stir more than 8 … Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. Have a seat at my table...let's chat, eat, and have fun! How to make homemade chocolate chip muffins. Divide the batter evenly into 18 standard-size muffins (each will be about 3/4 full). Fold in the chocolate chips. 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! Cool slightly before removing muffins from muffin tin and cooling completely on a wire rack. First time using buttermilk in a muffin recipe – but won’t be my last! Muffins, scones, bagels, pastries, I don’t really care–give me one of each. I figured I wasn’t alone in that! Make a well in the center of the dry ingredients and add the wet. What other buttermilk muffin flavors should I try?? . You’ll love this copycat Costco chocolate muffin recipe! This adds a sweet, crunchy crust on top. Sorry, your blog cannot share posts by email. Fold in the chocolate chips. And chocolate for breakfast? Made with melted butter and buttermilk, these homemade Chocolate Chip Muffins rival any store-bought muffin. Make a well in the centre. Keyword buttermilk pumpkin muffins, chocolate chip pumpkin muffins, fall recipes, pumpkin muffins. Divide the batter evenly into 18 standard-size muffins (each will be about 3/4 full). This search takes into account your taste preferences. I think it tastes great with the chocolate. In a separate bowl whisk together the buttermilk, oil, eggs, vanilla and almond extracts. Check out the recipe notes for alternative flavors: apple-cinnamon and blueberry! Truth be told, I don’t make many muffins. However, there is one muffin recipe that I make over and over again: these Buttermilk Chocolate Chip Muffins. This is a staple at my house–something that everyone loves and I can pretty much whip up in the time it takes for the oven to preheat! I wouldn’t recommend using something like key lime yogurt, but hey, if you really want to, I’m not going to stop you. … I always have buttermilk in my fridge that goes bad before I can use it all. Jump to Recipe Print Recipe. These look delish! Skip. In a medium-sized bowl, whisk sugar, buttermilk, yogurt, oil, egg and vanilla until combined. Bake for 15-18 minutes or until golden brown. Stir to combine. What a great way to add some chocolate to breakfast :). These Buttermilk Chocolate Chip Muffins are the only breakfast that’s made at my house as often as my (The Best Ever) Banana Bread. I add a sprinkle of raw sugar to the top of each muffin before baking. I believe that you can put a delicious, well-balanced meal on the table without stressing or spending hours doing dishes. If you use milk instead of buttermilk, the muffins will be less moist. While I think the buttermilk is essential, it’s not really a deal-breaker if you don’t have it on-hand. Published in 2013, this chocolate chip muffin recipe has remained a reader favorite. As if all that weren’t enough, this buttermilk batter makes the perfect base for a variety of flavors. You know it is in there. Buttermilk Chocolate Chip Muffin Recipes 152,680 Recipes. This is a nice alternative to using it up on pancakes or biscuits. … These are a basic chocolate chip muffin, an adaptation of the ones my Mom always made. In a large bowl, combine flour, sugar, salt, baking powder and chocolate chips. In a separate bowl, beat butter, egg, … Her recipe called for vanilla yogurt but I like a mixed berry Greek yogurt. These muffins have a deep chocolate flavor and the chocolate chips double dose the chocolate. Light and fluffy and delicious. Making Mini Chocolate Chip Muffins: One batch of batter can be used to make about 18 mini chocolate chip muffins. Tip in the sugars, baking powder and salt and mix together. I think I’ll try this buttermilk banana bread recipe from Today’s Creative Life! Chocolate Chunks: You will very very rarely hear me say this but I recommend chocolate chips for the recipe. Fill the muffin tins about 2/3 to 3/4 of the way full. Today’s homemade chocolate chip muffins … Muffins are one of the first things I learned to bake when I was in middle school. Line a muffin tin with liners or coat the muffin tin with nonstick cooking spray. Cinnamon spiced and loaded with chocolate chips, you’ll never turn to another muffin recipe again. And those muffin … Sign me up! … Say hi to sky-high Chocolate Chip Muffins Tell me, does it get any better than soft and fluffy muffins filled to the brim with chocolate chips?! Ohh I think I have all the ingredients for these! <3 Check out the recipe notes, too--the buttermilk muffin base makes excellent blueberry and apple-cinnamon muffins, too. Do not overmix. Simple and delicious, these Buttermilk Chocolate Chip Muffins will make your morning! Especially loved that it was simple enough for Z to be able to help out, and quick enough coming together I managed not to lose her attention! I’ve been blogging for nearly a year now (whaaaat? Please consult a medical professional for any specific nutrition, diet, or allergy advice. These buttermilk muffins are tender and not too sweet, allowing for plenty of milk chocolate chips, dried tart cherries, and toasted chopped pecans. I have made these before and I live the fact that you are able to use the buttermilk, or normal milk so that you have a little bit of lee way. Breads? It’s irresistible! Add the buttermilk and the vanilla to the mixture and beat until the mixture is smooth. Bake until a … :). 152,680 suggested recipes. My first time making muffins with buttermilk I’ll definitely make them again. ), and I haven’t posted a single muffin recipe. Not one! The berry flavor isn’t obvious in the muffins but if you tried reallllly hard, you can taste it. Delicious recipes from scratch! Sift the flour and cocoa into a large mixing bowl. your own Pins on Pinterest Chocolate chip buttermilk muffins are far less fattening and decadent than they sound, and are incredibly delicious. These Banana Chocolate Chip Muffins are moist, fluffy, buttery and filled with chocolate chips. All Rights Reserved. They are made with yogurt and whole wheat flour so they are definitely skinny-jean friendly. That is, I don’t make many different types of muffins. I’m pretty sure I would eat one for breakfast every day if I could! These muffins are a decadent way to start your day, enjoy. In a separate bowl whisk together wheat flour, all purpose flour, baking powder, baking soda, and salt. It always is. I also love it because my brother and parents won’t eat the batter…. My husband recently put us on a cash diet. Yum!! Bake for 15-18 minutes or until golden brown. Fill the muffin tins about 2/3 to 3/4 of the way full. In a bowl whisk together sugar, buttermilk, yogurt, oil, egg, and vanilla. Chocolate chip buttermilk muffins are far less fattening and decadent than they sound, but are so delicious. Although the chocolate chip variety is my family’s favorite, sometimes I’ll change it up and make blueberry muffins in the summer months or apple-cinnamon muffins in the fall. 1/4 cup low fat Greek yogurt (vanilla, berry, or plain). I’m so glad you enjoyed this recipe! 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