For my sister’s birthday, I made her an amazing breakfast. And she loved it. I made her whole wheat chocolate chip muffins and they were slammin’. I mean, I don’t understand how one could say they don’t like muffins or chocolate after eating one bite of these muffins. Oddly enough, I had a roughly hard time finding a good whole wheat chocolate chip muffin recipe, but I DID find one!
These muffins actually turned out better than I expected. I thought they weren’t going to rise as much as the pictures on the original recipe did, but I was wrong—this recipe came through on me. Besides, everyone knows the best part of the muffin is the dome.
I used organic semi-sweet chocolate morsels from Whole Foods Market in the muffins and topped them with organic mini semi-sweet chocolate morsels. It wasn’t very expensive and it was indeed a quality ingredient, if I do say so myself.
Sometimes the muffins I make don’t even come close to the kind you can get from a bakery, but these were—I gotta say—even better than bakery chocolate chip muffins! I mean, I give a 5 out of 5.
Here’s the recipe:
- 2 cups white whole wheat flour (where to buy)
- 2½ teaspoons baking powder
- ⅔ cup unbleached pure cane sugar
- ¼ teaspoon salt
- 1 large egg
- 1 cup whole milk
- 5 teaspoons vegetable oil
- 1 teaspoon pure vanilla extract
- ⅔ cup organic semi-sweet chocolate chips
- ¼ cup organic mini semi-sweet chocolate chips (for topping)
- Preheat oven to 425 degrees F. Line a muffin pan with paper or silicone liners.
- Mix together the flour, baking powder, sugar, and salt in a large bowl.
- Combine the egg, milk, vegetable oil, and vanilla extract in a medium bowl and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir just until the batter is combined. Do your best not to overmix it. Fold in the regular-sized chocolate chips.
- Scoop the batter into the muffin cups, filling them a little over halfway. Bake for 3 minutes and then reduce the heat to 375 degrees F and continue to bake for 12-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm.
Cindy alvarez says
These look amazing. I can’t wait to try them. I was just wondering if you put the mini chocolate chips on top just before cooking or after they come out of the oven. Thanks so much.
Margaret Anne says
Hey Cindy! I had the exact same question the first time I made these. I just sprinkle a few on top before baking and surprisingly they don’t melt all over the place.
These look amazing and so delicious! And yes, i know what do you mean by there’s not so many good whole wheat muffins out there. Luckily I find one now
I really wish you have a photo that I can see the texture of the fluffy chocolate muffins, because imaginary is not enough! The recipe looks so easy and can’t wait to try out soon!
Robyn @ simply fresh dinners says
I would give these a 5+, Margaret! They look beautiful and your picture is straight out of a magazine. I love muffins but don’t have them often because of the calories but this recipe looks quite guilt-free! Thanks!
Happy Birthday to your sister
Holy shizzle, these were amazing! I used regular whole wheat flour and they still managed to rise into a peak! My mum and brother actually said that they were good which says a lot! Will make again!! Thank you!!
Hi there. Is it really a must to use whole milk, or will 2% suffice? I don’t want to waste a recipe, so I’ll buy whole milk if needed, but wanted to see how much it impacted the muffin?
Margaret Anne says
Hi Deanna! I’ve never tried it with 2% milk before, however I would imagine that it would work just the same. The recipe will have less fat content, and that could mean they’d be a little less fluffy and soft, but not by a large amount. I hope you enjoy the muffins!
Thanks so much!
I made them with 2% milk and they came out great! I also used regular whole wheat flour and split the sugar between white sugar and brown. Came out awesome! But I did mess up and use 5 tablespoons of oil. Still tasted perfect
Lovely muffins! I used half whole wheat and half wholemeal spelt flour.
One note, I think you may have a typo in the recipe? I used 5 tablespoons of oil instead of teaspoons. 5 teaspoons just didn’t seem enough.
Thanks for posting – I always appreciate good whole wheat recipes.
This look yummy! Do you think you could make them as mini muffins instead of full size? How would that change the cooking time?
Hello! These were yummy but I did make some tweaks because the first batch I made were cooked for 17 minutes and quite dry. For the second batch I added more oil and cooked for about 12-14 minutes and they turned out perfectly. Thanks for the recipe!
These are delish, just making a second batch now. I used coconut oil instead of olive, and I was short an egg so I used a small very ripe banana. I added baking powder to boost the rise, I was a bit concerned they were too wet. Absolutely amazing thanks so much for sharing this recipe.
I also made them into mini muffins got 36 out of it
These turned out awesome! I added 1/4 cup ground flax and substituted unsweetened almond milk. Delicious and not dry at all even with the added flax. Copying this recipe into my book of favourites for sure!
I also added 1/4 cup flaxseed. This was a moist, tasty recipe but it was too sweet. I’d reduce the sugar to 1/2 cup and go from there