Golden Chocolate Chip Muffins

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Golden Chocolate Chip Muffins

star rating (15) rate this recipe »
Published prior to 2008

King Arthur 100% Organic White Whole Wheat Flour is the best flour on the planet! And it’s a star performer in these luscious chocolate chip muffins.

1/2 cup (4 ounces) butter
1 cup (7 ounces) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/8 to 1/2 teaspoon extra-strong flavor, optional*
2 large eggs
1/2 cup (4 ounces) milk
2 cups (8 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour*
2 cups (12 ounces) chocolate chips
coarse sparkling sugar, for topping

*Add a little extra zing to your muffins with a complementary flavor: cinnamon and coconut extra-strong flavors are both good choices. Start with 1/8 teaspoon, adding more to taste.

Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan.

Beat together the butter, sugar, baking powder, salt, vanilla, and flavor (if you're using it) until fluffy. Beat in the eggs, then stir in the milk. Mix in the flour, then the chocolate chips.

Spoon the batter into the muffin cups; they’ll be quite full. Sprinkle each muffin with a little coarse sugar. Bake the muffins for 30 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is OK!).
Yield: 12 muffins.

Reviews

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  • star rating 11/27/2011
  • pjp9750 from KAF Community
  • I made these twice; once with unbleached flour and white whole wheat. the second time I decided to follow the recipe and made it with all white whole wheat four~~each time the recipe was a flop! I guess you could say they tasted great but the tops flattened out and became large squares. It was difficult getting them out of the pan and then they looked like giant mushrooms. What do you think caused this?
    Sorry to hear of the difficulty. You may have too much flour in it. Here is the method we use to measure in all of our recipes: http://www.kingarthurflour.com/recipe/measuring-flour.html If you "dip" directly from your flour container, -you'll end up with about 20% too much flour. If this does -not seem likely, please give us a call on the Baker's Hotline, 800-827-6836, Frank @ KAF.
  • star rating 11/11/2011
  • FifiD from KAF Community
  • I used half of the sugar and a 1:3 ratio with 1 being WHW flour and 3 being white flour. I love these Muffins!!
  • star rating 04/11/2010
  • from
  • Awesome recipe - and very versatile. I've tried it with cranberries, other flavored chips, and white chocolate chips with macadamia nuts. They're a hit every time.
  • star rating 02/15/2010
  • Jami from Omaha
  • These are the best muffins!! My son is very picky and I was told that "I rock" and the "muffins are amazing" I did substitute the vanilla for lemon and used blueberries instead of chocolate chips. Definitely going into the keeper box.
  • star rating 11/21/2009
  • Louise from Bloomington, IN
  • Today was the 3rd time I've made these incredibly yummy muffins. The first time I followed the recipe as written & found muffins just a bit dry & almost like a scone but very sweet. The second time, the butter was room temp before whipping then the sugar was added in 1/2 cup portions while the mixer ran, I found that this made the butter mixture fluffier, the eggs & milk were whisk together & added slowly, both times I've cut the amount of chocolate bits, this time I used 3/4 cup of mini semisweet chocolat bits & 3/4 cup of 60% cocao bittersweet chips which cut the sweetness of the muffins. All in all, the over all texture & moisture of the muffins were better than the 2 times before. Next time I make them I'll try adding a bit of espresso & exchanging 1/2 cup of unbleached white for 1/2 cup of the WhtWhlWht Flour, as others have tried. Thanks for your suggestions - Shelley from Indy & Teresa from Charlotte
  • star rating 06/13/2009
  • from
  • No wonder these muffins taste good...there is half as much sugar as flour. WHY IS THERE SO MUCH SUGAR? I reduced the sugar to 1/2 cup. Otherwise these muffins are cupcakes.
    I'm glad you were able to adapt this recipe to suit your taste. Thanks for sharing the results. We used 1 cup of sugar for: structure, flavor, and testure. Frank @ KAF.
  • star rating 05/06/2009
  • Shelley from Indianapolis
  • I have made this recipe a few times. The first time, exactly as written. The subsequent time with a few changes. Most recently I used 1/2 tsp. of almond extract, previously I have used Princess Flavoring--which was a bit strong, but still good. I use 1 1/2 C. Whole Wheat Pastry Flour and 1/2 C. All Purpose. I also added a 1/4 tsp of baking powder, which I thought improved the texture a bit. It is a very dense muffin, but it is very, very good.
  • star rating 02/23/2009
  • from
  • star rating 02/16/2009
  • poketigger from odessa texas
  • I bought the flour it said and they was not in my kitchen long yummy was all i heard. I thought all whole wheat would not work well but the big daddy of the house went to print it post it on work space board and i dont him to move that fast to type out a recipe on my best da
  • star rating 02/14/2009
  • Rebecca from Tucson, AZ
  • These Muffins are absolutely delicious! We two just loved them, and so did my neighbors! I had to make 2 more batches, just to satisfy everyone, but I love baking, so that was no trouble, although I did have to borrow a cup of sugar from one of the most loveable ones!
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