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Posted on Feb 15, 2018 | 0 comments

Whole Wheat Mini Chocolate Chip Muffins

It’s been months since I’ve posted a new muffin recipe and that’s just not fair to you or to me. Today I have a new recipe for whole wheat muffins that are dotted with mini chocolate chips. Aren’t all muffins better with chocolate chips?

 

 

These muffins start with whole wheat flour and I love the slight nuttiness that it gives them. If you don’t want to use whole wheat flour, you can easily substitute it with all-purpose flour. I reduced the sugar to 2/3 cup, so these muffins are only slightly sweet, but adding the mini chocolate chips gives them just that extra little bit of sweetness. I switched to brown sugar because it adds extra moisture.

 

 

I typically use butter in most of my muffin recipes, but I tried melted butter in these and it made them too dry. So I made them again and switched out the butter for oil, and voila…just the moisture I was looking for. These muffins also call for buttermilk, which I don’t always keep stocked in my kitchen, so I have included my DIY buttermilk recipe in the notes below.

 

Enjoy!

 

Whole Wheat Mini Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These muffins are slightly sweet and dotted with mini chocolate chips. 

Yield: 12 muffins
Author: Sam
Ingredients
  • 1 3/4 cups whole wheat flour
  • 2/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 2/3 cup buttermilk see note
  • 1 teaspoon vanilla
  • 1 cup mini chocolate chips
Directions
  1. Preheat the oven to 425 degrees F. Line 12 muffin cups with paper liners. Set aside.

  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl whisk together oil, eggs, buttermilk, and vanilla until blended. Pour the liquid mixture into the dry ingredients and gently stir until just combined. Stir in chocolate chips.

  4. Spoon batter evenly into muffins cups. Bake for 5 minutes. Without removing muffins from the oven, reduce temperature to 325 and bake for an additional 10-12 minutes (muffins will bake for a total of 15-17 minutes) until a toothpick comes out clean. Remove muffins from the oven and allow to cool before serving.
Notes
  1. I tried using butter in place of oil in these muffins, but it made them too dry.
  2. I don't always have buttermilk in my kitchen, so I use the following substitute. I mix it up before getting out the other ingredients and then it's ready to go. In a liquid measuring cup, add 1 teaspoon white vinegar, then add milk to make 2/3 cup. 

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