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Buttermilk Chocolate Chip Muffins Recipe


48 minutes
12 muffins

These classic chocolate chip muffins have a lovely crispy, sky-high muffin top once baked.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
18 minutes
Cool Time
10 minutes


  • 2 cups
    all-purpose flour (500 mL)
  • 1/2 cup
    granulated sugar (125 mL)
  • 2 tsps
    baking powder (10 mL)
  • 1/2 tsp
    baking soda (2 mL)
  • 1/2 tsp
    salt (2 mL)
  • 3/4 cup
    buttermilk, at room temperature (175 mL)
  • 1/3 cup
    butter, melted (75 mL)
  • 2
    eggs, at room temperature
  • 1 tsp
    vanilla extract (5 mL)


Equipment Needed 
oven Oven
muffin tin Muffin Tin
paper baking cups Paper Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
wire rack Wire Rack

Preheat oven to 400°F (200°F). Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in chocolate chips; set aside.


Whisk together buttermilk, melted butter, eggs and vanilla in separate bowl. Stir buttermilk mixture into flour mixture just until moistened. Divide batter evenly among prepared muffin cups.


To substitute milk for buttermilk, place 1 tbsp (15 mL) lemon juice or vinegar in measuring cup; add enough milk to measure 3⁄4 cup (175 mL). Let stand for 15 minutes before using.


Bake for 18 to 20 minutes or until muffins are golden brown and toothpick inserted in center of muffin comes out clean. Transfer pan to rack; let cool for 10 minutes. Serve warm or let cool completely.