Whole Wheat Chocolate Chip Muffins

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I’ve been addicted to this Chocolate Chip Muffin recipe. It’s one of my all-time favorites. It so easy to make and so delicious. I don’t know how one could live a life without a Chocolate Chip Muffin. I found the recipe, loved it, and ran away with the spoon. Wait…does that make any sense? Don’t answer that question. Lets go back to planet earth please…just for a minute?

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With lots and lots of Chocolate in them, I love having one of these muffins in the morning, along with a cup of Dragon Fruit Tea. Its the perfect breakfast for an insane, chocolate lover like me. I mean, I totally understand if you don’t like chocolate. No, not really, but I’ll pretend I do.

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I love these Chocolate Chip Muffins, and I hope you do too! I have a really great time making these for the family. I’d love to hear how these turn out for you!

Enjoy!

Chocolate Chip Muffins

Ingredients:chocolate_chip_muffins2

  • 3 cup whole wheat flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup butter milk
  • 1/2 cup canola oil
  • 1 tsp. vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • coarse sugar for sprinkling

Directions:

  1. Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
  2. In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.
  3. In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.
  4. Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set.
  5. Allow to cool for 10 minutes in pan before enjoying. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

But a helpful tip: Bake the muffins for 5 minutes at 425F degrees, then about 25 minutes at 375F degrees. Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin tins to the top with the batter prior to baking. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F.  You’ll have tall, sugar-crusted, crackly tops with this trick.

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