Nutty Chocolate Chip Muffins

Here’s the story about these muffins in a nutshell:

We had some bananas.  My three year old and I decided we’d make some banana buttermilk muffins.  We added chocolate chips, chopped walnuts, and even topped them with extra chocolate chips.  We put them in the oven.  A few minutes later, my daughter noticed the bananas were still on the counter. Turns out, they were just as good without the bananas.  Go figure.

Meet our banana-less Nutty Chocolate Chip Muffins.

Nutty Chocolate Chip Muffins

Makes 12 muffins


  • 2 cups flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup brown sugar
  • 1/2 stick unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup walnuts, finely chopped
  • 1-1/2 cups chocolate chips, divided


  • Pre-heat the oven to 400° and line a muffin tray with liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.
  • In the bowl of your mixer, on medium speed, beat together the eggs, buttermilk, brown sugar, melted butter and vanilla until combined.
  • On low speed, add the flour mixture, and mix until combined.
  • Add the chopped walnuts and 1 cup of the chocolate chips, and mix on low speed until just combined.
  • Divide the batter evenly between the lined muffin cups.
  • Top the muffins with the remaining 1/2 cup of chocolate chips.
  • Bake at 400° for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Let cool before enjoying!

Original recipe by La Casa de Sweets

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