Mini Whole Wheat Chocolate Chip Muffins.
There’s something undeniably comforting about a warm muffin fresh out of the oven, especially when it’s filled with gooey chocolate chips. These Mini Whole Wheat Chocolate Chip Muffins are not only delicious but also a healthier option for breakfast or snacking. Made with whole wheat pastry flour, they’re light yet hearty, perfect for satisfying that sweet tooth without the heavy guilt. Whether you’re packing them for a lunchbox treat or enjoying them with your morning coffee, these muffins are sure to be a hit!
The Upside of Mini Whole Wheat Chocolate Chip Muffins.
These muffins bring a delightful balance of health and flavor. Whole wheat pastry flour provides a nutty taste and a boost of nutrients compared to regular all-purpose flour. Additionally, using coconut oil adds a hint of tropical flavor while keeping the muffins moist. With the inclusion of dark chocolate chips, you’re not just indulging your cravings; you’re also getting some antioxidants. These Mini Whole Wheat Chocolate Chip Muffins are perfect for when you want to indulge without overdoing it, making them a fantastic choice for both kids and adults alike.
Your Shopping Guide
To make these delicious muffins, you’ll need to gather the following ingredients:
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup loosely packed brown sugar
- 1/4 cup coconut oil (measured in solid form then melted)
- 2/3 cup + 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2/3 cup dark chocolate chips
- 1/2 cup mini chocolate chips
Before You Start: Equipment
Having the right tools makes the baking process smooth and enjoyable. Here’s what you’ll need:
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Mini Whole Wheat Chocolate Chip Muffins.: How It’s Done
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Step 2: Prepare the Muffin Tin
Grease your muffin tin with a little coconut oil or line it with muffin liners to prevent sticking.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined.
Step 4: Mix Wet Ingredients
In another bowl, whisk the large egg. Then, add in the brown sugar, melted coconut oil, milk, and vanilla extract. Mix until everything is well combined and smooth.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a rubber spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 6: Add Chocolate Chips
Fold in the dark chocolate chips and mini chocolate chips into the batter, ensuring they are evenly distributed.
Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows space for the muffins to rise without overflowing.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a cooling rack. Enjoy these Mini Whole Wheat Chocolate Chip Muffins warm or at room temperature!
In-Season Swaps
Feel free to customize your muffins based on seasonal ingredients:
- Substitute half the chocolate chips with chopped nuts or dried fruit for a different texture.
- In the fall, add in some pumpkin puree for a seasonal twist.
- In the summer, toss in fresh berries like blueberries or raspberries for a fruity variation.
- Try using honey or maple syrup in place of brown sugar for a unique flavor.
Problems & Prevention
Baking can sometimes lead to unexpected results. Here are a few common issues and how to prevent them:
- Overmixing the batter can result in dense muffins. Mix just until combined.
- If your muffins are too dry, make sure not to overbake them. Check for doneness a couple of minutes before the suggested baking time.
- For muffins that stick to the pan, ensure you grease it well or use liners.
- If your muffins don’t rise properly, check that your baking powder and baking soda are fresh.
Storing Tips & Timelines
To keep your Mini Whole Wheat Chocolate Chip Muffins fresh, follow these tips:
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, place them in the refrigerator, where they will last for about a week.
- You can freeze muffins for up to 3 months. To thaw, simply leave them at room temperature or microwave them for a few seconds.
Mini Whole Wheat Chocolate Chip Muffins. Q&A
Can I use all-purpose flour instead of whole wheat pastry flour?
Yes, you can use all-purpose flour, but the muffins may be less nutritious and have a different texture. Whole wheat pastry flour gives them a lighter and nuttier flavor.
Can I substitute the coconut oil with another type of oil?
Absolutely! You can use vegetable oil, canola oil, or melted butter if you prefer. Each will give a slightly different flavor and texture.
How can I make these muffins vegan?
To make these muffins vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use plant-based milk.
What can I do if I don’t have mini chocolate chips?
If you don’t have mini chocolate chips, you can chop regular chocolate bars into smaller pieces or simply use more regular-sized chocolate chips.
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Make It Tonight
Don’t wait to indulge in the deliciousness of these Mini Whole Wheat Chocolate Chip Muffins. Gather your ingredients and get baking! With just a few simple steps, you can create a batch of muffins that not only satisfies your sweet cravings but also nourishes your body. Enjoy them with your family, share them with friends, or keep them all to yourself—either way, they are bound to bring joy to your day!
Mini Whole Wheat Chocolate Chip Muffins.
Ingredients
Equipment
Method
- Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
- Step 2: Prepare the Muffin Tin. Grease your muffin tin with a little coconut oil or line it with muffin liners to prevent sticking.
- Step 3: Combine Dry Ingredients. In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined.
- Step 4: Mix Wet Ingredients. In another bowl, whisk the large egg. Then, add in the brown sugar, melted coconut oil, milk, and vanilla extract. Mix until everything is well combined and smooth.
- Step 5: Combine Wet and Dry Ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a rubber spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
- Step 6: Add Chocolate Chips. Fold in the dark chocolate chips and mini chocolate chips into the batter, ensuring they are evenly distributed.
- Step 7: Fill the Muffin Tin. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows space for the muffins to rise without overflowing.
- Step 8: Bake. Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Step 9: Cool and Enjoy. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a cooling rack. Enjoy these Mini Whole Wheat Chocolate Chip Muffins warm or at room temperature!
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- To freeze, place in a freezer bag and they will last for up to 3 months.
- Substitute half the chocolate chips with nuts or dried fruit for a different texture.
- Check the doneness a couple of minutes before the suggested baking time to avoid overbaking.
- For a vegan option, replace the egg with a flax egg and use plant-based milk.
