White Whole Wheat Chocolate Chip Muffins
White Whole Wheat Chocolate Chip Muffins
(21)
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| whole grain, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 12 muffins |
Ingredients
- 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
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.
Reviews
12/30/2011- 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. ;-)
- 11/01/2011
- 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
- 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.
- 05/18/2011
- 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
- 04/26/2011
- We really liked this recipe, or at least my rendition of it. I made a half-batch because my husband and I don't need 12 muffins. They came out nice and moist, but the tops pulled off. The bottoms came out clean after that. I'm not sure what happened, but we didn't mind. It was kind of like getting both a cookie and a muffin. I did make some changes to the recipe. I don't know whether it was my changes or my technique with the muffin pan that caused the tops to come off, but we are happy enough with this recipe that I will be making it again.
I used my own hand-milled hard red what flour. The melted chips were well-distributed throughout the muffin so I think the consistency of the dough was okay.
I used kefir instead of milk, and made up the egg from powder using more kefir for the liquid. To balance the acid in the kefir, I added 1/4-tsp of baking soda. The flavor was fine, so I think I succeeded at that.
I added a few drops of orange oil for the "Strong Flavor". This was quite tasty.
Things that I specifically did not change were the amount of chips and the baking time.
Wow! That's a lot of recipe variation, making it difficult to pinpoint your curious results. Irene @ KAF
- 10/09/2010
- I made 2 batches of these and both came out great. The first, I just followed the recipe and the second, I added some coconut and a spoonful of cherry jam in the middle. Both were a hit and disappeared quickly. People liked them knowing that they were made from a whole grain, but they were still light and fluffy with no bitterness.
- 07/11/2010
- These are super yummy!!! I substituted dried berries for the chocolate chips. They were a little sweet but fine for my test. My boyfriend and me loved these!! Will defiantly be making these again with all different variations.
- 05/18/2010
- My husband requests these regularly. I use the Ghirardelli 60% cacao chips and their large size is great. Also, i use the half teaspoon of williams-sonoma orange extract. These freeze quite well.
- 05/09/2010
- I really like this recipe, simple and fast. I was out of white wheat flour so I used European style Flour. I wanted something in a hurry so I chose this recipe. I added cappuccino chips, cinnamon chips and cashews. I baked them in my cast iron biscuit pan. It makes 7 biscuits. I wanted it crusty. The center was nice and moist and the cinnamon chips melted into the batter giving it a nice cinnamon taste. The chips and cashews were a good choice. My hurry up sweet worked real well.
05/06/2010- These were pretty good. I used regular white flour and grated a dark chocolate-mocha bar instead of using the chocolate chips. I would definitely leave out the coconut flavoring next time, I just didn't like the coconut flavor.
