My new favourite ingredient to bake with is buttermilk! I’ve been replacing milk with buttermilk for my muffin recipes lately and the result is an even more moist and delicious muffin. This recipe is update from my Whole Wheat Chocolate Chip Muffin recipe. I usually use a mix of different chocolate chips that I have on hand. In the picture above, I’ve used mini semi-sweet chocolate chips.
Yield: 10 muffins
Buttermilk Chocolate Chip Muffins
Delicious and moist Buttermilk Chocolate Chip Muffins.
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup canola oil
- 1 egg, lightly beaten
- 1/2 cup chocolate chips
- raw sugar for sprinkling
Instructions
- Preheat oven to 425 F. Spray a muffin tin with baking spray.
- In a large bowl, whisk together flours, sugars, baking powder and salt.
- In a medium bowl, whisk together butermilk, oil, egg and vanilla. Add to dry ingredients and mix until almost combined.
- Add chocolate chips and mix. Using an ice cream scoop, pour batter into prepared muffin tin. In the empty muffin cups, pour a little bit of water.
- Bake for 10 minutes. Reduce temperature to 375 F and bake for 10-12 minutes or until a toothpick inserted comes out clean.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 20mgSodium: 318mgCarbohydrates: 36gFiber: 2gSugar: 16gProtein: 5g
Above values are estimates