Buttermilk Muffins

These fluffy buttermilk truffles are soft, tender, and brimming with add-ins like creamy chocolate chips. Ready for the breakfast desk in 25 minutes!

PREP TIME     10 minutes
COOK TIME    15 minutes
TOTAL TIME   25 minutes


  • half of cup granulated sugar
  • 1 cup low fats buttermilk
  • 1/4 cup vanilla yogurt
  • 3 Tablespoons canola oil (or avocado oil or melted butter)
  • 1 complete massive egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 half of cups semi-sweet chocolate chips, divided


  1. Preheat oven to 400º F. Prepare a 12 cup muffin tin with non-stick spray, or liners. Set aside.
  2. In a bowl whisk together sugar, buttermilk, yogurt, oil, egg, and vanilla.
  3. In a separate bowl whisk collectively flour, baking powder, baking soda, and salt.
  4. Add the buttermilk combination to the flour, and combine till simply combined, be cautious no longer to over mix.
  5. Fold in 1 cup chocolate chips.
  6. Fill muffin tins about 3/4’s full. Top the muffin batter with the final chocolate chips.
  7. Bake for 5 minutes, limit warmth to 350º F (do no longer open the door) and bake for 12-14 greater minutes, till they are golden brown and a tester comes out clean.
  8. Remove from the oven and cool for 5 minutes earlier than casting off to a wire rack to cool completely.
  9. Enjoy.

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