Buttermilk Chocolate Chip Muffins

Soft, tender, chocolately muffins.  Is there anything better for breakfast for a snack?  Chocolate Chip Muffins are one of my son’s most requested treats.  I almost always have a freezer stocked with a couple different kinds of muffins for a quick breakfast.  But recently my freezer was empty!!  I have also discovered that I love baking with buttermilk, it gives a great flavor and leaves everything so tender and moist.  So why not try Buttermilk Chocolate Chip Muffins?  So glad I did!

I really like the idea of using half all-purpose flour and half whole wheat flour in baked goods.  You get benefits from the whole wheat, but you don’t change the taste or texture of what you are making.  Another great way to make muffins a little healthier is to use yogurt in place of some of the oil.  You can use Greek yogurt for even more protein if you want.

These buttermilk chocolate chip muffins might become the staple muffin in our freezer.  They came together in less than 10 minutes, baked for 15, and then we were eating them.   You can freeze muffins in a freezer safe bag for quick and easy weekday breakfasts, or treats in a school lunch.  My 7 year old was thrilled that I decided to make muffins before school one morning, he even asked if I could leave one out of the freezer for his after school snack that day.

I am always sharing new recipes over at Dinners, Dishes, and Desserts – I hope you stop by to say Hi!

Buttermilk Chocolate Chip Muffins

Ingredients

• ½ cup sugar

• 1 cup low fat buttermilk

• ¼ cup vanilla yogurt

• 3 Tbls canola oil

• 1 egg

• 1 tsp vanilla extract

• 1 cup whole wheat flour

• 1 cup all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1½ cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 400 degrees.

2. Prepare a 12 cup muffin tin with non-stick spray, or liners.

3. In a bowl whisk together sugar, buttermilk, yogurt, oil, egg, and vanilla.

4. In a separate bowl whisk together wheat flour, all purpose flour, baking powder, baking soda, and salt.

5. Add the buttermilk mixture to the flour, and mix until just combined. Fold in the chocolate chips.

6. Fill muffin tins about ¾’s full. Bake for 14-18 minutes, until golden brown.

7. Cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Adapted from Munchin with Munchkin