Ask Cookix, your sous-chef

American-Style Buttermilk Chocolate Chip Muffins

These American-style Chocolate Chip Muffins are a nostalgic nod to classic bakery fare, boasting a golden dome and tender crumb. The use of buttermilk lends a subtle tang and moist texture, while semi-sweet chocolate chips provide bursts of richness in every bite. Popularized in the United States during the 20th century as a quick breakfast treat, muffins like these became a staple in diners and home kitchens alike. This recipe balances simplicity with indulgence, making it ideal for weekend brunches, school lunchboxes, or cozy coffee breaks. With a high-rise top and a soft interior, they rival any café version and are easily customizable with seasonal mix-ins or toppings.

Breakfast | Brunch | American | Nut-Free | Shellfish-Free | Vegetarian | Dessert Muffin | Mixing Bowl | Muffin Tin | Oven | Spatula | Whisk | Wire Rack | All-Purpose Flour | Buttermilk | Chocolate | Egg | Baking | Folding | Mixing | Whisking | Weekend | 20-Minute Meal | Quick | Under 30 Minutes
Time to complete

Prep

15min

Cook

20min

Wait

10min

Total

45min

Ingredients (Makes 12 standard muffins)
  • 315 g (2½ cups) all-purpose flour
  • 15 g (1 Tablespoon) baking powder
  • 5 g (1 teaspoon) baking soda
  • 3 g (½ teaspoon) salt
  • 113 g (½ cup) unsalted butter, melted and cooled
  • 200 g (1 cup) granulated sugar
  • 2 large eggs
  • 240 ml (1 cup) buttermilk
  • 15 ml (1 Tablespoon) vanilla extract
  • 255 g (1½ cups) semi-sweet chocolate chips
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 14
  • Protein: 5
  • Carbohydrates: 42
  • Fiber: 2
Directions

Preparation

  • 1. Preheat oven to 220°C (425°F). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Mix Dry Ingredients

  • 2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and chocolate chips.

Mix Wet Ingredients

  • 3. In a separate bowl, combine melted butter, sugar, eggs, buttermilk, and vanilla extract. Whisk until smooth.

Combine Batter

  • 4. Add dry ingredients to wet mixture. Gently fold with a spatula until just combined. Do not overmix.

Bake Muffins

  • 5. Divide batter evenly into muffin cups, filling each to the top. Bake at 220°C (425°F) for 5 minutes, then reduce temperature to 190°C (375°F) and bake for an additional 10–15 minutes until a toothpick inserted in the center comes out clean.

Cool and Serve

  • 6. Transfer muffins to a wire rack and allow to cool before serving.
Cookix's Secrets

Baking

  • Start with a high oven temperature to create tall muffin tops, then reduce to finish baking evenly.

Dairy-Free Option

  • Use plant-based butter and buttermilk alternatives such as almond milk with 1 tablespoon lemon juice.

Flavor Twist

  • Add 1 teaspoon of ground cinnamon or orange zest to the batter for a warm or citrusy note.

Healthier Version

  • Replace half the all-purpose flour with whole wheat flour and reduce sugar to ¾ cup.

Mini Muffins

  • Divide batter into mini muffin tins and bake at 190°C (375°F) for 10–12 minutes.

Mixing

  • Avoid overmixing the batter to ensure muffins stay light and fluffy.

Seasonal Add-In

  • Fold in chopped dried cranberries or toasted nuts for added texture and flavor.

Storage

  • Store cooled muffins in an airtight container for up to 3 days or freeze for up to 2 months.