Whole wheat flour and chocolate chip muffins are incredibly soft treats to dip in your latte at breakfast or enjoy at snack time. A recipe with the base of whole wheat muffins without butter made with half whole wheat flour and half white flour 00 and enriched with a generous amount of chocolate chips.
The recipe for preparing the muffin batter is very simple: first mix the dry ingredients, then add the egg, milk, and seed oil until you get a medium consistency batter, and lastly, add the chocolate chips. The use of whole wheat flour gives these muffins a rustic appearance, while the chocolate adds indulgence!
If you want to try another sweet and light recipe with whole wheat flour, try my whole wheat flour and coconut cookies, simple and very light, which you can always pair with today’s muffins for a great start to the day.
So let’s see together how to prepare these delicious whole wheat and chocolate muffins, then let me know!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 301.81 (Kcal)
- Carbohydrates 37.25 (g) of which sugars 16.38 (g)
- Proteins 6.40 (g)
- Fat 15.02 (g) of which saturated 3.36 (g)of which unsaturated 7.01 (g)
- Fibers 1.47 (g)
- Sodium 163.18 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Yields about 12 muffins.
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup brown sugar
- 2 1/2 tsp baking powder (half a packet)
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 pinch salt
- 3/4 cup chocolate chips
Tools
To make the muffins, get a muffin pan and paper liners!
- Muffin Pan
- Paper Liners
Whole Wheat and Chocolate Muffin Recipe
In a bowl, sift together the two flours, half a packet of baking powder, the sugar, and a pinch of salt, and mix thoroughly.
Add the vegetable oil, milk, a slightly beaten egg, and stir to combine all the ingredients.
Add the chocolate chips and stir again.
In a muffin pan, place the paper liners in the appropriate spaces, pour the prepared batter into each, filling only 2/3 to allow the muffins to rise during baking.
Bake in a preheated oven at 350°F in static mode for about 30-35 minutes, then remove and let cool before enjoying.
Here they are, your whole wheat flour and chocolate chip muffins, they are soft, simple, and super delicious, what are you waiting for? Try them!
Storage and Tips
Storage: The muffins keep for 2-3 days under a glass dome at room temperature. They can also be frozen, but remember to let them thaw before reheating slightly in the oven before enjoying them again.
Tips: You can also try them with dried fruits like hazelnuts, walnuts, or chopped almonds.
