Buttermilk Mini Chocolate Chip Muffins

The Black Cat Kitchen
by The Black Cat Kitchen
6-8 muffins
40 min

Yes! There is nothing like pulling a muffin out of your oven that tastes like you picked it up at a bakery (probably one that was a biiiittt too overpriced, I'm guessing). Because honestly, aren't they overpriced? I have been to too many coffee shops and spent over $10 on a coffee and muffin. That is just absurd!

Every once in a while, it makes a nice treat, but when you can have it at home fairly quickly and easily, why not give it a shot. Also, the WARM from the oven taste cannot be beaten. The mini chocolate chips used in this spread so beautifully and create little chocolate explosions in every. single. bite. I like to mix in a few bigger hunks of Belgian chocolate in mine as well, but you could use bigger chocolate chips or just stick to mini all the way.

I recommend you do not skip the coarse sugar for the topping. It adds such a wonderful crunch to the top of the muffins. I had these on the counter for about 3 days (before they were completely devoured) and I liked to reheat in the microwave for about 10 seconds and the top remained with that nice layer of crunch and the inside was just as soft and melty with chocolate. Perfect!

Give this a try and I hope you enjoy!

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Buttermilk Mini Chocolate Chip Muffins
Recipe details
  • 6-8  muffins
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 1/4 C vegetable oil
  • 4 Tbsp unsalted butter, melted and cooled
  • 1/2 C buttermilk, room temp
  • 3/4 C granulated sugar
  • 1/4 C packed light brown sugar
  • 1 large egg + 1 egg white, room temp
  • 2 tsp vanilla extract
  • 1 3/4 C all-purpose flour
  • 2 tsp baking powder
  • 2 tsp corn starch
  • large pinch of salt
  • 1.5 C chocolate chips (I use combo of mostly mini with some larger chips)
  • coarse sugar for topping
Preheat oven to 350 F
In a large bowl, combine oil, butter, and sugars in bowl, whisk
Add egg, egg white, and vanilla, mix. Stir in buttermilk
In a medium bowl, combine flour (see note), baking powder, corn starch, and salt
Fold wet ingredients into dry ingredients without over mixing
Gently stir in chocolate chips
Lightly spray muffin liners (I found some nice 'bakery' style liners which were perfect for these, but you do not need them).
Spoon batter evenly between 12 liners. Top with a heavy sprinkle of coarse sugar
Bake for 13-20 minutes and check for doneness in center with a sharp knife (see note on cook time).
  • Room temp is best for the ingredients if you can!
  • If you don't have mini chocolate chips, that is fine, but I highly recommend it for this recipe.
  • This makes about 6-8 muffins. 6 if you use tall parchment liners and fill over the top of the normal 12-ct muffin tin hole. About 8-9 if you fill more normally. I double this sometimes and have about 15 very large muffins if that helps. I recommend using a normal 12 ct muffin tin and tall liners.
  • For flour, I used to not use the spoon and level method, but honestly it is a complete game-changed for baked goods. Gently scoop and lightly toss flour into your measuring cup. Then take a knife and scrape the top of the measuring cup to level the flour. This makes for a much lighter flour and much better baked goods. You can easily search to find out more about this method, as I did not create it!
  • You do not want to overbake these and when I made these our weather was a bit humid, so I want to ensure there is a range (approximately 13-20 minutes) in which you can test your muffins. It's OK to test them a couple different times, it's better these are perfectly baked than overdone.
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