White Whole Wheat Chocolate Chip Muffins

star rating (27) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

King Arthur 100% White Whole Wheat Flour is the best flour on the planet! And it's a star performer in these luscious chocolate chip muffins. Step-by-step photos illustrating how to make these muffins are available at Flourish, our King Arthur blog.

White Whole Wheat Chocolate Chip Muffins

star rating (27) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 01/01/2010


Tips from our bakers

  • Add a little extra zing to your muffins with a complementary flavor or extract: cinnamon and coconut extra-strong flavors are both good choices. Start with 1/8 teaspoon, adding more to taste.
  • These muffins call for a LOT of chips; reduce the amount to 1 cup, if desired.
  • This is a tasty all-purpose whole-grain muffin. Try substituting 2 cups dried fruit, cinnamon chips, nuts, or a combination of add-ins for the chocolate chips.


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

1) Beat together the butter, sugar, baking powder, salt, vanilla, and flavor (if you're using it) until fluffy.

2) Beat in the eggs, then stir in the milk.

3) Mix in the flour, then the chocolate chips.

4) Spoon the batter into the muffin cups; they'll be quite full.

5) Sprinkle each muffin with a little coarse sugar.

6) 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!).

7) Remove from the oven, and tilt in the pan to cool.


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  • star rating 03/19/2015
  • Caitlin from North Dakota
  • This recipe comes together very easily, and creates delicious, hearty muffins. After trying several King Arthur Flour recipes, I have come to trust them implicitly and thus the only discrepancies I've made from this recipe are the amount of chocolate chips added (somehow more and more seem to make it in the batter each time). Due to the ease and convenience of this recipe, I've been making these on a weekly basis. They are excellent for breakfast or a midnight snack.
  • star rating 04/18/2014
  • Nialyn from Pittsburgh, PA
  • Absolutely fabulous! I always use 1/3 cup granulated sugar and 1/3 cup brown sugar, instead of the advertised amount of sugar. I also add a little orange juice to offset the "wheaty" flavor. So delicious!
  • star rating 09/09/2013
  • Harp4baking from KAF Community
  • I made these last night and they turned out great!!! There was one reallllly strange thing that happened and I was wondering if anyone could help explain. I added the ingredients in order as the recipe states, but when I added the milk, the batter looked like it curdled!!!! It freaked me out! I checked the milk I used, which had been sitting out to get to room temp, and it was fine- not sour. I googled this and people said was normal and to press on, so I did. Anyone know why this happened????
  • star rating 11/30/2012
  • Laura from Albany, NY
  • These came out great! I did not add the extra flavoring, and they still tasted wonderful. Also, I added only 1 cup of mini semi sweet chips and that was plenty, even for this chocolate lover. So I would advise you to add one cup and stir a bit before adding that second cup. I might add some minced walnuts next time just to further increase the nutritional value. The kids loved them even though I snuck in some king arthur flax meal (just 1/4 cup). I'd recommend this when you want a delicious, sweet snack that won't give you that sugar high or crash thanks to the 100 percent whole wheat.
  • star rating 08/05/2012
  • stslusher from KAF Community
  • These are a delicious whole wheat muffin. Not too sweet, and very filling. I've made them with white chocolate chips as well, and it's still delicious!
  • star rating 07/26/2012
  • chicagomamma from KAF Community
  • These were very tasty. I took off one star because in my opinion, the recipe as is calls for too much sugar and chocolate. I reduced the sugar by about half and found them perfectly sweet. I used a cup of chopped dark chocolate. I added a quarter cup of ground flax and used an extra half teaspoon of vanilla instead of adding another flavor. With these adjustments, the recipe made exactly 24 mini muffins, which I baked for 17 minutes (checked them once at 15). My kids and their friends - and the parents! - loved them. We will definitely make these again.
  • star rating 12/30/2011
  • Lisa in SC from KAF Community
  • One of the best recipes I have ever tried! I've made it countless times. I've used white ww flour and also white flour. I add 1 tsp of espresso powder and bake for only 25 mins instead of 30 mins. The recipe is easily halved if you don't want to have a full dozen of these treats lying around. ;-)
  • star rating 11/01/2011
  • Cat from Los Angeles
  • After trying many whole wheat chocolate chip muffin recipes I finally found want I like! These muffins are great! Moist, yet fluffy. I reduced the amount of chocolate chips to 250g but they still taste great.
  • 06/11/2011
  • MangoChutney - Sandra Too from KAF Community
  • It took me this long to respond because I didn't realize I could write something here without rating the recipe again. A second baking following my recipe but without any baking powder solved the problem of the mushroom-shaped muffin heads blowing off into cookies. There was just plain too much leavening. The mushroom-shaped heads still formed and I think that is because of the powdered eggs that I am using. They don't seem to bind things very well. Thus, the muffin rose but spread once it got above the edge of the pan. When I get around to trying them a third time, I will try ground flaxseed as a binder, in place of some of the egg powder.
  • star rating 05/18/2011
  • bkrisner from KAF Community
  • I'm just finished my second muffin and they are delicious! I only had 1 cup of choc chips, but I did have some dried cranberries. I soaked them in warm water for about 6-7 minutes and then drained before adding to batter with the choc chips. I didn't have any strong flavors so in addition to the vanilla, I added the Sweet Buttery Dough flavor. I told my husband that I was going to stay away from your website so I wouldn't bake any sweets for a while.....but I'm so weak. There are so many recipes I want to try that I can't stay away for very long! Thanks KAF!
    We feel your pain.....So many recipes, so little time! Happy Baking! Irene @ KAF
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