Buttermilk Chocolate Chip Muffins Recipes

BUTTERMILK CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Prepare a 12 cup muffin tin with non-stick spray, or liners.
• 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. Fold in the chocolate chips.
• Fill muffin tins about 3/4's full. Bake for 14-18 minutes, until golden brown.
• Cool for 5 minutes before removing to a wire rack to cool completely.

BUTTERMILK CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 385° F. Grease a standard-size muffin pan or line with paper liners. Set aside.
• In a large bowl, combine dry ingredients (flour, sugar, baking powder, and salt). Stir to combine.
• Add melted butter, eggs, and buttermilk. Stir to combine. Just before combined, add the mini chocolate chips (adding them before the mixture is completely combined helps to keep them from sinking to the bottom during baking). Sprinkle the tops with raw sugar, if desired.
• Divide the batter evenly into 18 standard-size muffins (each will be about 3/4 full). Bake until a toothpick inserted in the center comes out clean, 15-18 minutes.°Enjoy!

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

CHOCOLATE CHIP BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400°F. Prepare 18 muffin cups with liners or lightly spray with non-stick cooking spray.
• In a medium-sized bowl, whisk sugar, buttermilk, yogurt, oil, egg and vanilla until combined. In a larger bowl, whisk together flours, baking powder, baking soda, salt, and chocolate chips.
• Add the wet ingredient mixture to the dry ingredients and mix just until combined. Do not overmix.
• Fill the muffin tins about 2/3 to 3/4 of the way full. Bake for 15-18 minutes or until golden brown. Cool slightly before removing muffins from muffin tin and cooling completely on a wire rack.

CHOCOLATE BUTTERMILK MUFFINS

Steps:

• Preheat oven to 425 degrees.
• In large bowl, combine flour, sugar, cocoa, baking soda, and salt with a whisk.
• In another bowl, beat eggs, buttermilk, water, oil and vanilla.
• Combine wet ingredients with dry until BARELY moistened (batter will be thick).
• Fold in chocolate chips.
• Fill (not 2/3 full. Almost completely) greased or paper lined muffin cups with batter.
• Bake at 425 for 8 minute.
• Lower oven temp to 325 and bake for additional 12-17 minute or until tops are firm and muffins are done.
• Cool on wire racks immediately.

BANANA BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk., Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin., Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.