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.
Whole Wheat Mini Chocolate Chip Muffins
- 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
- Preheat the oven to 425 degrees F. Line 12 muffin cups with paper liners. Set aside.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
- 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.
- 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.
- I tried using butter in place of oil in these muffins, but it made them too dry.
- 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.