buttermilk muffins

Buttermilk chocolate muffins. Moist, tender and chocolatey.

Buttermilk Chocolate Muffins

eggs

sugar

buttermilk

olive oil

vanilla extract

flour

cocoa powder

baking powder

salt

chocolate chips

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.

Fill the muffin liners about 2/3 full. Bake them for 18 minutes or until a toothpick inserted into the center comes out clean.

Sift powdered sugar on each before serving.

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!

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?).

Choose Your Own Adventure Basic Buttermilk Muffins start with a fluffy and delicious basic muffin. Then you add fruit, nuts, whatever you like to make the muffins uniquely yours. You&#039;ll never buy grocery store muffins again!

Not So Basic Buttermilk Muffins: Choose Your Own Adventure

all purpose flour (260 g)

sugar (100 g)

tsp baking powder

tsp baking soda

tsp kosher salt

eggs (room temperature)

buttermilk (240 g, room temperature)

unsalted butter (57 g, melted)

vegetable oil (60 g)

tsp vanilla extract (or paste)

Preheat oven to 425° Place cupcake liners in each cup of a standard size cupcake pan.

Whisk dry ingredients together in a medium bowl. Whisk together wet ingredients in another bowl. Add wet to dry and mix until just combined. Don&#039;t over mix. Just briong together until all the dry flour disappears. A few lumps are okay.

Gently fold in any add-ins that you have decided to include. See the post contents for variations I have tested for you, but don&#039;t be afraid to stretch your culinary wings!

Using a scoop or measuring cup, place ¼ cup of batter into each muffin cup (or, if you&#039;d rather eyeball it, fill each cup ¾ full.) Sprinkle top with more granulated sugar or streusel, if desired. Bake at 425° for 5 minutes. After 5 minutes turn the oven down to 350°, without opening the oven door. Bake for another 15-18 minutes, or until a clean toothpick inserted into the center muffin comes out with few or no crumbs attached.

Buttermilk Muffins are the best muffins I have ever tasted. They are light and fluffy with a subtle hint of honey, the perfect amount of sweetness, and just a touch of sour buttermilk flavor.

Top 3 buttermilk muffins recipes from across the web

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Buttermilk Chocolate Muffins

Not So Basic Buttermilk Muffins: Ch...

Buttermilk Muffins

Top 3 buttermilk muffins recipes from across the web

The most viewed buttermilk muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk Chocolate Muffins

Not So Basic Buttermilk Muffins: Ch...

Buttermilk Muffins

The most viewed buttermilk muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine