Easy Whole Wheat Chocolate Muffins
Say goodbye to flavorless, dry whole wheat muffins! This 100% Whole Wheat Chocolate muffins recipe yields tender, moist, and super delicious chocolate muffins, no one will guess they are 100% whole wheat. Perfect for breakfast or afternoon snacks.
Tools
Ingredients
- 229 g (1-¾ cups) white whole wheat flour or whole wheat flour, spooned into a measuring cup, leveled off and sifted
- 54 g (⅔ cup) natural unsweetened cocoa powder
- 5 g 1 teaspoon baking soda
- 10 g (2 teaspoons) baking powder
- 2 large eggs , room temperature
- ¼ teaspoon Kosher salt
- 1 cup sour cream , light cream, or plain yogurt
- 1 tablespoon pure vanilla extract
- 265 sugar (1-⅓ cups) light brown sugar, packed
- 170 g (1cup) of semi-sweet chocolate chips
- ½ cup avocado oil , grape oil, or 1 stick
- (½ cup) unsalted butter, melted and slightly cooled
Instructions
- Position a rack in the center of the oven and preheat to 425 °F. Line a standard 12-cup muffin pan with paper liners.
- In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
- In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
- To the dry ingredients, add ¾ cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until just combined.
- Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining ¼ cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
- Place in the oven and bake for 8 minutes, then turn the oven down to 350 °F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet).
- Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack. Enjoy our Whole Wheat Chocolate Muffins.
Notes
How to Store & Re-Heat
- To store: Let them cool completely, and place them in an airtight container or sealable bag. They can be kept at room temperature for up to 2 days or refrigerated for up to 1 week.
- To reheat: Microwave a muffin for 10-15 seconds or bake in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through. Enjoy within a few days for the best flavor and texture.
- How to make the Homemade Buttermilk: Add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Use as needed in a recipe, or cover and refrigerate until needed.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
Nutrition Facts
Easy Whole Wheat Chocolate Muffins
Amount per Serving
Calories
374
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
39
mg
13
%
Sodium
270
mg
12
%
Potassium
254
mg
7
%
Carbohydrates
47
g
16
%
Fiber
5
g
21
%
Sugar
28
g
31
%
Protein
6
g
12
%
Vitamin A
168
IU
3
%
Vitamin C
0.2
mg
0
%
Calcium
94
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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