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
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!Print
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
- 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
- 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.
- 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