Chocolate Chip Buttermilk Muffins

Chocolate Chip Buttermilk Muffins

Dessert for breakfast is alive and well in The Pypers Kitchen.

These Chocolate Chip Buttermilk Muffins are tender and moist with a bakery style domed top and a crackly, crunchy sugar lid. Made with tangy buttermilk and sweet chocolate chips, they’re super easy to make and soooooo delish.

Chocolate Chip Buttermilk Muffins

Self-Indulgent foodie Chatter

Friends, you know how I feel about dessert for breakfast… I mean, really, breakfast is just dessert with a few healthy ingredients thrown in isn’t it? Isn’t breakfast little more than just taking some pudding, cake, cupcakes or cookies and throwing in some oats or chia seeds? You know I’m right.

Remember my Black Forest Overnight Oats, Chocolate Espresso Baked Oats and Christmas Breakfast Cookies??? All good choices for your morning fuel.

Chocolate Chip Buttermilk Muffins

chocolate chip buttermilk muffins, the details…

The very first thing you need to do to make these muffins is combine the oats and the buttermilk in a bowl and let them hang out together for about 15 minutes. The oats will soak up the buttermilk and this will result in a thicker, creamier muffin batter.

While the oats soak, you can mix together the flour, baking powder, baking soda and salt. And, if you’re me, you’ll also use this time to make your first morning coffee. 😉

To the oat mixture, you’ll now add the melted butter, oil, sugar, vanilla and egg and mix it up really well.

Add in the flour mixture and stir until just combined. Fold in the chocolate chips. The batter will be thick.

Scoop the batter into a standard muffin tin lined with muffin papers and bake at 375 degrees for 20-25 minutes.

Chocolate Chip Buttermilk Muffins

Recipe ingredients, tips, substitutions:

Oats – regular old-fahioned rolled oats are what I use in these muffins.

Flour – I’m a big fan of using a little cake flour in my muffins because I love the soft texture it produces and the craggy, almost biscuit like top. You can just use all purpose flour in place of the cake flour though.

Buttermilk – If you don’t have buttermilk on hand, just make your own, like this.

Chocolate Chips and other add-ins – I usually use regular old semi-sweet chocolate chips, but I really like using mini chocolate chips sometimes too. Milk chocolate chips are also good, or feel free to experiment with other chocolate chips. Adding a 1/2 cup of chopped nuts or dried fruit is also good.

Chocolate Chip Buttermilk Muffins

Looking for more easy, tasty muffin recipes? Try these…

Chocolate Chip Buttermilk Muffins
Chocolate Chip Buttermilk Muffins

Chocolate Chip Buttermilk Muffins

Tender muffins made with tangy buttermilk and loaded with chocolate chips. Easy to make and delicious.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • 1 1/2 cups rolled oats
  • 1 cup buttermilk
  • 1 cup flour
  • 1/2 cup cake flour or all purpose
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter melted
  • 1/3 cup oil
  • 1/3 cup sugar
  • 1/4 cup light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup chocolate chips


  • Mix together the oats and buttermilk and let soak for about 15 minutes.
  • In a separate bowl combine the flour, baking powder, baking soda and salt. Mix well.
  • Add the butter, oil, sugar, vanilla and egg to the oat mixture and mix well.
  • Add in the flour mixture and mix until just combined.
  • Fold in the chocolate chips.
  • Pour into greased or lined muffin tins and bake at 375 for 20-25 minutes.
Keyword Chocolate Chip Buttermilk Muffins
Tried this recipe?Let us know how it was!

Let me know what you think below and if you like this Chocolate Chip Buttermilk Muffins Recipe you must try my Cottage Cheese Toast Recipes. So easy and so good.

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