Whole Wheat Chocolate Chip Muffins Recipes

WHOLE WHEAT CARROT CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the tins of a 24-cup mini muffin pan (or spray with non-stick cooking spray)
• In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt.
• In a small bowl, beat the egg and then whisk in the carrot, milk, butter, and vanilla.
• Pour the wet ingredients into the dry and stir just until combined. Add the 1/3 cup chocolate chips and stir to incorporate.
• Divide the batter between muffin tins - about 1 1/2 tablespoons each (I use a cookie scoop).
• Sprinkle the tops with additional mini chocolate chips.
• Bake for about 8-9 minutes, until muffins are no longer jiggly and a toothpick inserted into the center of one comes out clean.
• Let cool for about 5 minutes in their tins, then carefully remove and place onto a wire rack to cool completely.
• These muffins keep 2 - 3 days at room temperature in an airtight container, or freeze.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°. Whisk together first seven ingredients. In another bowl, whisk together egg whites, egg, applesauce, milk, oil and vanilla; add to dry ingredients, stirring just until moistened. Fold in chocolate chips., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

WHOLE WHEAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease one muffin pan.
• Cream together butter and sugar in large bowl.
• In separate bowl mix dry ingredients except chocolate.
• Beat together eggs and milk.
• Mix milk mixture, butter mixture and flour mixture.
• Mix in chocolate chips.
• Separate batter into twelve muffin tins. Bake 20 - 25 minutes until toothpick comes out clean and muffins are nicely browned.

CHOCOLATE CHIP WHOLE WHEAT MUFFINS

Steps:

• Poke holes in the sweet potato with a fork or skewer and microwave until soft, about 15 minutes. Let cool completely in the fridge. Scoop 1 cup of the sweet potato flesh into a large bowl and whip with a fork until evenly mashed. Reserve any extra sweet potato for another use.
• Preheat the oven to 375 degrees F. Line a muffin tin with 12 liners and spray with nonstick cooking spray.
• Whisk together the pastry flour, whole-wheat flour, baking powder, allspice, salt, baking soda and cinnamon in a large bowl.
• Add the eggs to the sweet potato and whisk to combine. Whisk in the melted butter, milk, oil and yogurt.
• Pour the wet mixture into the dry ingredients and gently fold together until just mixed. Fold in the chocolate chips.
• Evenly divide the batter between the prepared muffin cups and sprinkle the tops with the oats. Bake until golden and a toothpick inserted into the center of each muffin comes out clean, about 35 minutes. Allow to cool slightly on a rack.

WHOLE WHEAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375°F. Line a 12 cup muffin tin.
• In a large bowl, mix the dry ingredients together (oats, flours, baking powder, baking soda, salt, cinnamon and sugar).
• In a smaller, separate bowl, beat together the remaining ingredients (except the chocolate chips and/or fruit).
• Pour the wet ingredients into the dry and stir until half mixed. Stir in the chocolate chips until just blended.
• Divide the batter equally between the cups until full to the top. Bake for 20-25 minutes.
• Cool on wire rack in tin for 5-10 minutes, then remove from tin to finish cooling on wire rack.
• Store in an airtight container for up to three days or frozen for up to three months.

WHOLE WHEAT OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt, egg, and vanilla; beat until smooth.
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups, filling each at least 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.

CHOCOLATY CHOCOLATE CHIP WHOLE WHEAT MUFFINS

Steps:

• Directions:.
• Turn the oven on to 350°F.
• Spray cooking spray on four 12 cup muffin pans, or four 6 cup Texas size muffin pans.
• Combine both flours, cocoa, sugar, baking powder, baking soda and salt into a large mixing bowl.
• Combine the milk, eggs and vegetable oil in a medium mixing bowl, add this to the flour mixture; mix it until it is moist.
• Stir in 3 cups chocolate morsels and any nuts if desired. Pour into waiting cupcake pans.
• Bake these at 350° F for 18-20 minutes if you are using the 12 cup pans. Bake for 22-25 minutes if using the 6 cup pans. Let cool, remove. Let cool on wire racks if desired.