These Buttermilk Chocolate Muffins are perfectly moist, tender and chocolatey. You will feel like you’re eating brownies in each bite. These make a wonderful grab and go breakfast or a quick after school snack.
We can name several special days that these buttermilk chocolate muffins match perfectly with. But tell you what? You don’t even need an excuse for making these. These are the treats that you always want to have some on the counter so that you can have with your morning coffee, after breakfast, with your afternoon tea or even after dinner as a dessert. Whenever you crave for a good snack. I must warn you though. You can’t help grabbing one more after you already have two. Any time. Any day.
How to make
You need two bowl for this recipe. One for the liquids and one for the dry ingredients.
Start with beating the eggs and sugar in a large bowl until pale and creamy. This is important for fluffiness. You can do this using an electric mixer for a better result. Then add in the other liquids. In this recipe, I used buttermilk to have a nice moisture but plain yogurt or kefir would work fine too. Have you tried kefir in your baking yet? Check out my super moist Healthy Chocolate Zucchini Muffins Recipe and try it before the zucchini season ends! You can even use a vegan buttermilk for this recipe.
In a medium bowl, combine the dry ingredients and sift them into the we mixture bowl in two steps. Use a spatula or a hand whisk and mix just until everything is combined. Don't over-mix. This is really important. Otherwise, you will end up with tough muffins, which is something you won't desire.
As a final step, fold in the chocolate chips and fill the muffin liners about ⅔ full. Baking duration might change depending on the type of oven you use. I bake these for 18 minutes and they were moist enough. You can check with a toothpick after 15 minutes. If there are crumbs on the toothpick inserted, they are done. If the toothpick comes out super clean, the muffins are probably dry.
So you know the secret of fluffy and moist chocolate muffin recipe now. If you can’t find buttermilk in your area, you can easily make buttermilk from plain milk with lemon juice or vinegar in 5 minutes.
More Muffin Recipes
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Buttermilk Chocolate Muffins
Buttermilk chocolate muffins. Moist, tender and chocolatey.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 2 eggs
- ¾ cup sugar
- 1 cup buttermilk
- ⅓ cup olive oil
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup dark chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 F. Prepare a muffin pan with liners. Set aside.
- Beat eggs and sugar until creamy. Add in buttermilk, olive oil and vanilla extract.
- In a medium bowl, combine together flour, cocoa powder, baking powder and salt. Sift the dry ingredients into wet and mix just until everything is combined.
- Fold in chocolate chips.
- Fill the muffin liners about ⅔ full. Bake them for 18 minutes or until a toothpick inserted into the center comes out clean.
- Remove and cool them on a cooling rack.
- Sift powdered sugar on each before serving.
Nutrition
- Serving Size: 1
- Calories: 166
- Sugar: 10.8 g
- Sodium: 67.7 mg
- Fat: 6.6 g
- Carbohydrates: 25.2 g
- Protein: 3.4 g
- Cholesterol: 25 mg
Keywords: chocolate muffins, buttermilk muffins
Julten says
Great recipe. Substituted the olive oil with coconut oil and added shredded coconut to the dough instead of chocolate chips. Turned lovely. Thanks a lot
Zerrin & Yusuf says
Hi Julten,
Adding coconut oil and shredded coconut is a brilliant idea! Glad it turned out good 🙂
Carrie Johnson says
Made it subbing cup of almond flour for regular flour. So moist and delicious! Thank you for posting such a great recipe.
★★★★★
Yusuf says
Hi Carrie,
Glad you liked the recipe! Have to try it with almond flour next time. Such a great idea!
Brooklyn says
Nice easy recipe with great results. I used half the amount of chocolate chips (out of preference) and a mini cupcake pan. I did experience a lot of sticking to the papers though which is the only reason this doesn’t get the full five stars.
★★★★
Rm says
Tried with half of the suggested sugar and chocolate chips and substituted half of flour with almond flour and the other half with multigrain - still turned out soft and delicious. Thanks 😊
★★★★★
NB says
I only had semisweet chocolate chips so that’s what I used and baked for 15 minutes. Moist, super chocolatey, and very nice. I might try to bake for only 14 minutes next time to see if that gives an even more moist muffin (can you tell I’m a fan of rich and indulgent?).
★★★★
sylvie tremblay says
Um! just Make them, I'm not sure, they rise but the Taste the Texture, Not my kind of Muffins,
Melanie says
Hi! I’m in Australia - just wondering if you mean Plain Flour or Self-Raising Flour I’m your recipe (our recipes indicate which one). I used Plain Flour as I figured there was Baking Powder, but they didn’t rise much.
Zerrin says
Hi Melanie, I used plain flour, not self-rising flour, so you used the right type of flour. Not sure why yours didn't rise much. The main reason for not rising muffins or cakes is over-mixing. We should mix the batter just until everything is combined. Another thing is that the wet ingredients should be at room temperature. Hope these help.
James says
I'm from Aussie. When I made them the first time with Plain flour and they did rise. I also made them the second time with Self Raising flour and they rose much better.
Charlene says
These were so good. I made them for a bake sale for our Library, they were also having a book sale. None left over and I'm making them again so I can give them to the staff. YUM!
★★★★★
Zerrin says
Hi Charlene! I'm so happy to hear that those muffins served to a bake sale for your library. This really made my day! We're living in Turkey and it's amazing to learn that my recipe made somebody miles away from here happy. Thanks for letting us know. Best!
Marie says
Can I make a mini size with this recipe for kids party? How long should I bake it?
Zerrin says
Hi Marie, yes you can make them in mini size. I guess they will bake in about 10 minutes but please check with a toothpick test.
mafini kolaci says
I love muffins recipe is easy. They look so sweet and tasty. Photos are very beautiful.
Zerrin says
Thank you Mafini! These are really moist and easy to make.
sam says
hi yum. do you think this recipe can be used to make a loaf cake?. ps .missing more posts of classic turkish recipes!
Zerrin says
Hi Sam! Yes, you can make a loaf cake with the recipe. You will need to bake it longer though. Maybe 35-40 minutes. Just check it with a toothpick after 30 minutes.
I know I have been away from classic Turkish cuisine for some time as I'm not sure whether the readers want to see them. So it's great to hear that note from you! You've inspired me again to share something Turkish 🙂
sharon says
hi the muffins look amazing i was wondering if i could use regular flavorless oil instead of olive oil?
Viswa says
I Love to eat Muffins,my favourite.So Yummy,thanks for sharing all your Cooking Tips..