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Chocolate Chip Muffins (with Olive Oil)

Tender crumbed, crispy top, tons of chocolate chips!

Prep Time 15 minutes
Cook Time 15 minutes


  • 1 cup buttermilk
  • 2 eggs, room temperature
  • 1 tsp lemon zest
  • 1/4 cup brown sugar
  • 1/2 cup cane sugar
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 cups all-purpose flour
  • 1/2 cup chocolate chips (can add more!)


  1. Preheat the oven to 400F/200C. Line a muffin tray with cupcake liners. In a large bowl, whisk together the milk, sugar, eggs, lemon zest and vanilla extract. In a small bowl combine the flour, baking powder, cinnamon, chocolate chips, and salt.

  2. Combine the dry ingredients with the wet ingredients. Using a wooden spoon or spatula, carefully incorporate the ingredients until you are left with a lumpy batter (like pancake batter. Don't worry the lumps bake out).

  3. Spoon the batter into the cupcake liners (about 3/4 full). Bake for 15-20 minutes, depending on how hot your oven gets. Check your muffins at the 15-minute mark. Lightly press on them, if they spring back your muffins are cooked! Let them cool on a wire rack for 5 minutes before consuming all of them with a glass of milk!