Buttermilk Muffins
These fluffy buttermilk muffins are soft, tender, and brimming with add-ins like creamy chocolate chips. Ready for the breakfast table in 25 minutes!
Servings: 12
Ingredients
- 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
Instructions
- 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.1/2 cup granulated sugar, 1 cup low fat buttermilk, 1/4 cup vanilla yogurt, 3 Tablespoons canola oil, 1 whole large egg, 1 teaspoon vanilla extract
- In a separate bowl whisk together flour, baking powder, baking soda, and salt.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon 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.1 1/2 cups semi-sweet 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.
Notes
Adapted from Munchin with Munchkin
Nutrition
Serving: 12Servings | Calories: 263kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 325mg | Fiber: 2g | Sugar: 22g
