White Whole Wheat Chocolate Chip Muffins
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 Bakers' Banter, our King Arthur blog.
- 1/2 cup butter
- 1 cup 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 milk
- 2 cups King Arthur 100% White Whole Wheat Flour
- 2 cups chocolate chips or candy-covered 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.
Directions
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Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. |
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1) Beat together the butter, sugar, baking powder, salt, vanilla, and flavor (if you're using it) until fluffy. |
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2) Beat in the eggs, then stir in the milk. |
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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!). |
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Recipe summary
- Hands-on time:
- 10 mins.
- Baking time:
- 30 mins.
- Total time:
- 40 mins.
- Yield:
- 12 muffins
- Recipe comments (8) »
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.
Reviews
09/29/2009
This recipe was great! I used 8oz semi sweet chocolate chips and 1.5 oz of chipped unsweetened coconut. It came out great, although very sweet which I think could be mellowed out by making them into blueberry/fruit muffins as the muffin base itself is quite tasty! I didn't have any problems with the moisture content, also baked it for 25 min instead of 90.
03/02/2009
This recipe makes a great muffin, but I do add a little orange juice (about a 1/4 cup or a bit less) of OJ to this recipe to make the end product a little more moist. Also, I recently discovered a Chai spice blend that I've been adding and it works really well with the chips!
02/03/2009
Did not like these at all. Very dry and bland. I did use cinnamon and I did shorten the baking time as suggested by others who found these muffins to be dry. They were pretty good about an hour out of the oven, but went downhill from there. I threw what was left out the next day.
01/28/2009
Typical chocolate chip muffin, what we all crave. I watched the muffins bake carefully and the time was around 25 minutes. We didn't find these too dry but I don't think they are suppose to be a very very moist muffin, the batter needs to be dense to hold all the yummy chocolate chips. Thank you KAF for another keeper!
01/01/2009
I loved these muffins! Fresh out of the oven they tasted like giant chocolate chip cookies! (My husband thought they were too sweet however, and he'd only give them 3 stars.) I did shorten the cooking time to 23 minutes after other bakers commented that the muffins seemed dry. Muffins cooked for 23 minutes weren't dry. (They haven't cooled yet, so I don't know what they'll taste like tomorrow!)
10/22/2008
delicious! the muffins are a little on the drier side, but that makes them perfect for having with tea or milk. i used only one cup of chocolate chips, but added some rolled oats to add variety to the texture. these are quickly becoming household favorites!
08/21/2008
08/20/2008
I made this and found that after cooking they were on the dry side. I think the time is too long and they may need extra moisture.
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