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Buttermilk Chocolate Chip Muffins #chocolateparty

Buttermilk Chocolate Chip Muffins

I am late to the #ChocolateParty this month, but I am still here!  How could I miss out on an excuse to make something with chocolate?  This month the challenge was to pair chocolate with buttermilk.  I love baking with buttermilk, it gives a great flavor and leaves everything so tender and moist.  Muffins are always a hit here, and my freezer was actually empty of them, so I decided to do a chocolate chip muffin using buttermilk.

Buttermilk Chocolate Chip Muffins

I really like the idea of using half all-purpose flour and half whole wheat flour in baked goods.  You get benefits from the whole wheat, but you don’t change the taste or texture of what you are making.  Another great way to make muffins a little healthier is to use yogurt in place of some of the oil.  You can use Greek yogurt for even more protein if you want.

Buttermilk Chocolate Chip Muffins

These buttermilk chocolate chip muffins might become the staple muffin in our freezer.  They came together in less than 10 minutes, baked for 15, and then we were eating them.   You can freeze muffins in a freezer safe bag for quick and easy weekday breakfasts, or treats in a school lunch.  My 7 year old was thrilled that I decided to make muffins before school one morning, he even asked if I could leave one out of the freezer for his after school snack that day.


Buttermilk Chocolate Chip Muffins
 
Serves: 12
Prep time:
Cook time:
Total time:
 
Soft and tender low fat buttermilk chocolate chip muffins
Ingredients
  • ½ cup sugar
  • 1 cup low fat buttermilk
  • ¼ cup vanilla yogurt
  • 3 Tbls canola oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare a 12 cup muffin tin with non-stick spray, or liners.
  3. In a bowl whisk together sugar, buttermilk, yogurt, oil, egg, and vanilla.
  4. In a separate bowl whisk together wheat flour, all purpose flour, baking powder, baking soda, and salt.
  5. Add the buttermilk mixture to the flour, and mix until just combined. Fold in the chocolate chips.
  6. Fill muffin tins about ¾'s full. Bake for 14-18 minutes, until golden brown.
  7. Cool for 5 minutes before removing to a wire rack to cool completely.
Notes
Adapted from Munchin with Munchkin

 

 

Comments

  1. I will never turn down a chocolate chip muffin!

  2. These look great! Love the melty-ness of the chocolate chips!

  3. Love these muffins, a perfect breakfast!

  4. I love that you used some whole wheat. Yay! :) And I love using Greek yogurt in baking. And those chocolate chips sprinkled on top are a nice touch!

  5. Oh mama, these look amazing!!

  6. Erin, these are some of my all-time favorite muffin tricks too! Can we have a muffin party please? Then I’ll steal any of these beauties that are leftover ;-)

  7. yum! I made a pie, but I have leftover buttermilk!

  8. These look delicious!

  9. I don’t think these would make it to the freezer! They would be devoured in no time!

  10. I’m sure you’re totally forgiven for being late – these muffins look delicious!! :D

  11. Chocolate for breakfast – sign me up!

  12. I agree about how great buttermilk is to bake with, especially in muffins. And these look fantastic, Erin :-)

  13. I feel like there should be a lot more buttermilk in the world. Put it with chocolate, and I’m sold.

  14. I love buttermilk in cakes, such a great flavor and these look awesome!

  15. I’m making these right now! So excited for them to come out of the oven :)

  16. Oh, how I’d love to reach into your photo and grab a muffin, they look fantastic!

  17. Erin, these look wonderful!!! What a great recipe for our #chocolate party…and don’t feel bad, I’m always late! Happy weekend to you and your family!

  18. Oh yum, your muffins look so delicious!

  19. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

  20. i love the melty chocolatey photo! yum!

  21. These are some lovely muffins to make any day bright. :)

  22. I think YUMMY says it all! LOVE these!

  23. These look absolutely wonderful!

  24. You nailed these! I love how soft and fluffy and full of choc chips they are!

  25. Those muffins would last about a minute around me. They look perfect!

  26. Yum, these look awesome! I totally agree with you – I’ve been subbing half white whole wheat flour in almost everything I bake lately and it’s great!

  27. Simply delicious! Can I please have some delivered to my doorstep?

  28. These look awesome! Perfect for a breakfast on the go.

  29. Wow, these look so delicious and plump full of chocolate! Definitely the breakfast I’d like to wake up to Monday thru Friday!

  30. Love these muffins! I should make muffins more often since hubby likes them. I bet they were just perfect a few minutes out of the oven. :-)

  31. Erin, these look amazing. I love baking with buttermilk! I could go for one right now as dessert. Totally acceptable, right? I love muffins!

  32. I love quick, easy and delicious recipes like this one, Erin. I don’t think these would last long enough to go into the freezer – I’d be gobbling them up right out of the oven!

  33. I like this recipe. Thank you.

Trackbacks

  1. [...] wouldn’t be The Sunday Brunch Buffet without muffins. Buttermilk chocolate chip this [...]

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  3. [...] skinny-jean friendly. And they still taste great! The recipe I started from, from Erin of Dinners, Dishes, and Desserts, called for vanilla yogurt. I used a mixed berry Greek yogurt because I thought it would taste [...]

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