Buttermilk Chocolate Chip Muffins – Soft and tender low fat muffins made with buttermilk and plenty of chocolate chips.
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.
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. A lot of people like to use applesauce instead of the oil as well. It works for sure, but if I am going to sub it out, I would rather use yogurt.
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.
Want more muffins? Check out the 50 Muffins that have been shared here before, all in one place.
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Banana Yogurt Bran Muffins
Double Chocolate Chobani Muffins
Pumpkin Cranberry Muffins by Comfortably Domestic
- 1/2 cup granulated sugar
- 1 cup low fat buttermilk
- 1/4 cup vanilla yogurt
- 3 Tablespoons canola oil (or avocado oil or melted butter)
- 1 whole large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips, divided
- Preheat oven to 400º F. Prepare a 12 cup muffin tin with non-stick spray, or liners. Set aside.
- In a bowl whisk together sugar, buttermilk, yogurt, oil, egg, and vanilla.
- In a separate bowl whisk together wheat flour, all purpose flour, baking powder, baking soda, and salt.
- Add the buttermilk mixture to the flour, and mix until just combined, be careful not to over mix.
- Fold in 1 cup chocolate chips.
- Fill muffin tins about 3/4's full. Top the muffin batter with the remaining chocolate chips.
- Bake for 5 minutes, reduce heat to 350º F (do not open the door) and bake for 12-14 more minutes, until they are golden brown and a tester comes out clean.
- Remove from the oven and cool for 5 minutes before removing to a wire rack to cool completely.
Adapted from Munchin with Munchkin
Serving Size12 Servings
Amount Per Serving Calories 263Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 17mgSodium 325mgCarbohydrates 40gFiber 2gSugar 22gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.