Chocolate Buttermilk Muffins
Indulge in the rich, chocolatey decadence of these Chocolate Buttermilk Muffins, a perfect treat for breakfast, snack time, or dessert. Made with a blend of cocoa powder and melty chocolate chips, these muffins deliver a double dose of chocolate in every bite. The buttermilk adds a subtle tang and keeps the crumb irresistibly moist, while a mix of granulated and brown sugars provides just the right balance of sweetness. With a quick 15-minute prep time and a simple one-bowl mixing process, these muffins are as easy to whip up as they are to devour. Perfectly tender and studded with pockets of gooey melted chocolate, they pair beautifully with a glass of cold milk or a warm cup of coffee. Whether you’re baking for breakfast, brunch, or satisfying a sweet tooth, these Chocolate Buttermilk Muffins are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Buttermilk
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 Egg
- 0.75 cups Chocolate chips
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until well combined.
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently with a spatula until just combined. Avoid over-mixing.
Fold in the chocolate chips, distributing them evenly throughout the batter.
Evenly distribute the batter into the prepared muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Chocolate Buttermilk Muffins with a glass of milk or your favorite coffee!
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 37.5 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 2503 mg | 109% | |
| Total Carbohydrate | 521.7 g | 190% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 292.4 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 556 mg | 43% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 3068 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
