Buttermilk Chocolate Chip Muffins Recipe

Buttermilk Chocolate Chip Muffins Recipe

These classic chocolate chip muffins have a lovely crispy, sky-high muffin top once baked.


2 cupsall-purpose flour (500 mL)
12 cupgranulated sugar (125 mL)
2 tspbaking powder (10 mL)
12 tspbaking soda (2 mL)
12 tspsalt (2 mL)
34 cupHERSHEY’S CHIPITS Semi-Sweet Chocolate Chips (175 mL)
34 cupbuttermilk, at room temperature (175 mL)
13 cupbutter, melted (75 mL)
2 eggs, at room temperature
1 tspvanilla extract (5 mL)


    1. Preheat oven to 400°F (200°F). Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in chocolate chips; set aside.

    2. Whisk together buttermilk, melted butter, eggs and vanilla in separate bowl. Stir buttermilk mixture into flour mixture just until moistened. Divide batter evenly among prepared muffin cups.

    3. Bake for 18 to 20 minutes or until muffins are golden brown and toothpick inserted in center of muffin comes out clean. Transfer pan to rack; let cool for 10 minutes. Serve warm or let cool completely.

    To substitute milk for buttermilk, place 1 tbsp (15 mL) lemon juice or vinegar in measuring cup; add enough milk to measure 34 cup (175 mL). Let stand for 15 minutes before using.
CHIPITS Chewy Milk Chocolate Cookies made with CHIPITS Milk Chocolate Chips

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

go to top