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    Home » Cakes » Buttermilk Chocolate Muffins

    Published: Sep 10, 2018 · Modified: May 24, 2025 by Zerrin & Yusuf

    Buttermilk Chocolate Muffins

    Jump to Recipe

    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.

    Buttermilk Chocolate Muffins on a wooden board

    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.

    Grabbing one of the Buttermilk Chocolate Muffins dusted with powdered sugar on a wooden board

    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.

    Sifting powdered sugar on chocolate muffins with buttermilk

    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.

    Dusting powdered sugar over chocolate muffins made with buttermilk

    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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    • Pumpkin muffins with cake mix on a cooling rack and peanuts on the side.
      Pumpkin Muffins With Cake Mix

    As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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    📖 Recipe

    Buttermilk Chocolate Muffins on a wooden board
    4.60 from 5 votes

    Buttermilk Chocolate Muffins

    By Zerrin & Yusuf
    Buttermilk chocolate muffins. Moist, tender and chocolatey.
    Yields: 16 muffins
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    PREP 15 minutes mins
    COOK 18 minutes mins
    TOTAL 33 minutes mins

    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

    Calories: 218kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 22mgSodium: 126mgPotassium: 157mgFiber: 2gSugar: 14gVitamin A: 56IUVitamin C: 0.1mgCalcium: 90mgIron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    ADDITIONAL INFO

    Course Breakfast
    Cuisine American
    Tried this recipe? Leave a comment below!
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    Reader Interactions

    Comments

      4.60 from 5 votes

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      Recipe Rating




    1. Julten says

      October 11, 2022 at 2:40 pm

      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

      Reply
      • Zerrin & Yusuf says

        October 13, 2022 at 12:41 am

        Hi Julten,

        Adding coconut oil and shredded coconut is a brilliant idea! Glad it turned out good 🙂

        Reply
    2. Carrie Johnson says

      July 23, 2021 at 11:52 pm

      5 stars
      Made it subbing cup of almond flour for regular flour. So moist and delicious! Thank you for posting such a great recipe.

      Reply
      • Yusuf says

        July 24, 2021 at 2:03 am

        Hi Carrie,
        Glad you liked the recipe! Have to try it with almond flour next time. Such a great idea!

        Reply
    3. Brooklyn says

      July 23, 2021 at 8:16 am

      4 stars
      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.

      Reply
    4. Rm says

      May 06, 2021 at 6:25 am

      5 stars
      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 😊

      Reply
    5. NB says

      January 25, 2021 at 9:57 pm

      4 stars
      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?).

      Reply
    6. sylvie tremblay says

      May 13, 2020 at 2:59 am

      Um! just Make them, I'm not sure, they rise but the Taste the Texture, Not my kind of Muffins,

      Reply
    7. Melanie says

      November 24, 2019 at 12:06 pm

      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.

      Reply
      • Zerrin says

        November 24, 2019 at 1:27 pm

        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.

        Reply
      • James says

        July 04, 2022 at 2:18 pm

        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.

        Reply
    8. Charlene says

      September 25, 2019 at 3:44 am

      5 stars
      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!

      Reply
      • Zerrin says

        September 25, 2019 at 2:24 pm

        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!

        Reply
    9. Marie says

      June 02, 2019 at 10:07 am

      Can I make a mini size with this recipe for kids party? How long should I bake it?

      Reply
      • Zerrin says

        June 04, 2019 at 10:43 pm

        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.

        Reply
    10. mafini kolaci says

      September 03, 2016 at 11:51 am

      I love muffins recipe is easy. They look so sweet and tasty. Photos are very beautiful.

      Reply
      • Zerrin says

        September 05, 2016 at 10:30 pm

        Thank you Mafini! These are really moist and easy to make.

        Reply
    11. sam says

      June 13, 2016 at 10:16 am

      hi yum. do you think this recipe can be used to make a loaf cake?. ps .missing more posts of classic turkish recipes!

      Reply
      • Zerrin says

        June 14, 2016 at 2:14 am

        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 🙂

        Reply
    12. sharon says

      June 06, 2016 at 1:24 pm

      hi the muffins look amazing i was wondering if i could use regular flavorless oil instead of olive oil?

      Reply
    13. Viswa says

      May 31, 2016 at 12:18 pm

      I Love to eat Muffins,my favourite.So Yummy,thanks for sharing all your Cooking Tips..

      Reply

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    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
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