• Cook with Love and Kosher Salt

     

chocolate chip (whole wheat) muffins

Greg kept saying…are these healthy?  Are they?  I said no not healthy at all (since he as an immediate aversion to anything whole wheat).  He sat down, took a bite and said, mmmm…good.  “These are good.”  I came clean.  Told him they were made with white whole wheat flour – and he said really?  Really?  And he said, yeah, well, these are good, but not great.  I’ll take it, these are good!  Certainly not a healthy healthy snack with the butter and sugar, but the whole wheat flour makes me happy.  Andy, Sylvie, and Danika all loved them.  Ali too – she and I both enjoy the nuttiness that the flour brings and the extra bite as well.  There are many chips and a sprinkling of sparkling sugar so really who am I kidding.  Anyway, nice treat for all – brunch, afternoon and as always in that vanilla ice cream!  Enjoy-

Add a little cinnoman or some nuts to change it up a bit.

chocolate chip (whole wheat) muffins (adapted from The King Arthur Flour catalogue):

Makes 12 muffins

2 cups King Arthur white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup butter (one stick)
3/4 cup sugar
2 eggs
1/2 cup milk (I used 1 percent any will do)
1 1/2 cups chocolate chips (or less as this is a lot!)
coarse sparkling sugar for topping (optional), or granulated sugar, or leave plain

Preheat oven to 350 degrees.  Line muffin pan with paper, or butter the mold.

Whisk together the flour, baking powder and salt and set aside.  (If adding cinnoman – add a 1/2 teaspoon to the dry ingredients.)

With paddle attachment, beat together the butter and sugar until lighter about 4-5 minutes.  Add the eggs, one at a time, and scrape the bowl, mix again.

Add one third of the dry ingredients on lowest speed, when almost incorporated, add 1/4 cup of the milk, then add the next third of dry ingredients, followed by remaining milk – and finish off with the dry ingredients.

Remove from mixer and fold in chocolate chips.

Spoon batter into muffin molds –  they will be full.  Sprinkle muffins with sprinkling sugar or sugar (if you are using).

Place in oven on rack in middle of oven and bake for about  29-34 minutes – – until a toothpick comes out clean.  Really try not to over bake them.

Let cool for 5 minutes, then gently pull them from the mold – and let cool on a rack.

Enjoy!

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2 Comments

  1. Rachel

    6 years ago

    So, I just can’t bring myself to buy yet another kind of flour. I have cake flour, bread flour, AP flour, and whole wheat flour. Oh, and I also have “00” flour – don’t ask. Can I just use the Whole Wheat flour from Arrowhead Mills? Or if not, what would the bread flour be like?

    Also, I have “Sugar in the Raw.” Could I sprinkle that on top? Or will it burn more easily than white sugar?

    Tks! Again, I really like having you there to help me through what “others” may feel is unimportant stuff. Not to me!

    Reply
  2. Rachel

    6 years ago

    These were a hit. I wish I could say I enjoyed them. But I just had literally a nibble of one, last night when it was too warm really to taste anything but chocolate, and the kids were bugging me to share at least one with them. This am, I had 43 muffins, I arrived late to the school soiree, and within 2 mins they all disappeared. So, I can testify that these are good – even tho I didn’t really get to “experience” one for myself. Light, chocolate-y and all-around an easy muffin. Pretty with the sugar on top. Great for bake sales, and kid-friendly brunches or snacks.

    Reply

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