Lemon Chocolate Chip Muffins

Lemon Chocolate Chip Muffins 1 Lemon Chocolate Chip Muffins 2 Lemon Chocolate Chip Muffins 3


I will be the first to say that I was unsure about the combo of lemon and chocolate.  I can’t ever remember eating anything that had lemon and chocolate as the main ingredients.  Would it be sweet? Would it be tart? Would it be better to just do plain chocolate chip muffins?  All these were things I wondered as I mixed up the batter.  Much to my delight, when these came out of the oven, smelling divine, I ate one and LOVED IT!  I took them to my Sunday School class and they all enjoyed them too!  So apparently lemon and chocolate really are good for each other…very good.

As far as the prep goes for this dish, it was pretty basic baking.  These turned out nice and moist, and if you eat them warm, the chocolate chips will be nice and gooey!  Is there anything better than gooey chocolate chips? I think not.  These particular muffins are not overly sweet though.  Many times I make muffins that might as well be desserts because they are so rich, but these were light and perfect for breakfast or for snacking!  The lemon flavor was also subtle and not overpowering, which is nice!

Lemon Chocolate Chip Muffins

Yields: 18 muffins

Lemon Chocolate Chip Muffins


  • 1/2 cup (1 stick) of unsalted butter, softened
  • 2/3 cup of sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk
  • zest of 1 lemon
  • 3/4 cup of miniature semisweet chocolate chips
  • juice of 1 lemon
  • powdered sugar to sprinkle on top (optional)


  1. Preheat the oven to 375 degrees F.  Grease or line baking cups in a muffin pan.
  2. Using a stand mixer (or mix by hand) cream together butter and sugar.  Add vanilla extract.  Then add eggs, one at a time, mixing well after each addition.
  3. In a separate bowl, combine flour, baking soda and salt.  Add dry ingredients to butter mixture, alternating with the buttermilk.
  4. Fold in lemon zest and chocolate chips.
  5. Spoon batter into the greased or lined muffin cups and bake for 10-12 minutes or until toothpick/tester inserted into the center comes out clean.  Brush tops with lemon juice and dust powdered sugar on top (if using).
  6. Let the muffins cool for 5-7 minutes in the muffin pan before transferring them to the cooling rack.

Source: Uni Homemaker


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