Whole Wheat Chocolate Chip Muffins

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Chocolate Chip Muffins are one of my favorite snacks!  Well, to be entirely honest, chocolate chip-anything is probably going to be pretty high on my list of favorites.:-)

I tend to keep muffins on hand often because they are an easy grab & go snack, especially for packing in Caleb’s lunches.  They also freeze great!

As with most of our treats, I have adjusted the recipe to be whole grain & made with sucanat, which is a natural sugar rather than the highly processed stuff we try to avoid. These are super yummy & whip up incredibly fast!

Whole Wheat Chocolate Chip Muffins

3/4 c. butter, at room temperature

1 c. sucanat (white sugar works if you don’t have sucanat)

2 eggs

3/4 tsp real vanilla extract (double if using imitation vanilla)

2 1/2 c. fresh ground soft wheat (wheat pastry or all-purpose flours also work)

3 1/2 tsp baking powder

1/2 tsp sea salt

3/4 c. whole milk

1 c. chocolate chips

Raw sugar for sprinkling, optional

Preheat oven to 350° F.  Prepare muffin tins with paper liners {recipe makes 15-20 muffins}.

In the bowl of a stand mixer, cream the butter & sucanat.  Add eggs & vanilla & mix well.  Add flour, baking powder, salt & milk.  Mix to combine, be sure to not over-mix.  Fold in chocolate chips with a spatula…

Use an ice cream scoop to fill the prepared muffin tins, they should be about 2/3 of the way full…

Sprinkle raw sugar on muffin tops if you’d like.

Bake for 20-22 minutes, until gold brown.  Remove from oven to wire cooling racks.  Cool in muffin tins for a few minutes before transferring the muffins directly to the cooling racks.


*To freeze, allow to cool completely before placing in ziploc bags & storing in the freezer.

Source: adapted from Williams-Sonoma

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