Whole Wheat Chocolate Chip Muffins

A light colored muffins with a lot of chocolate chips poking out of it, sitting on a brown napkin, with other chocolate chip muffins around it.

Whole Wheat Chocolate Chip Muffins

A loaded chocolate chip muffin made with whole wheat flour! These are wholesome muffins without compromising the texture or taste. Make them for your next snack!

Prep Time15

Cook Time15

Total Time30

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan
12 muffin liners

Ingredients

Dry ingredients

2 cups whole wheat flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet ingredients

2 eggs
⅔ cup oil
⅔ cup water
1 tablespoons apple cider vinegar or lemon juice
2 teaspoons vanilla extract

Add later

1 cup chocolate chips
2 tablespoons optional: turbinado sugar

Instructions

Preheat the oven to 425.
Mix wet ingredients: In a medium bowl, place the eggs, oil, water, apple cider vinegar, and vanilla. Whisk together until it is well combined.
Mix dry ingredients: In a large bowl mix the dry ingredients, whole wheat flour, sugar, sea salt, baking powder and baking soda. Use a whisk to mix everything well.
Fold everything together: Add egg mixture, and chocolate chips into the dry ingredients. Use a spatula to stir the batter together, about 12 folds, just until everything is incorporated. Do not over-stir.
Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup. Optionally sprinkle more chocolate chips or with a little turbinado sugar (coarse sugar).
Place the muffin tin in the preheated oven (425 Fahrenheit) to bake for 8 minutes, then turn the oven down to 375 Fahrenheit and bake for another 7-10 minutes. Remove muffins from the oven when they spring back from the touch and when the center does not look gooey. Let them sit in the pan for 5 minutes before removing.

Notes

Chocolate chips: I like to use mini chocolate chips as they are distributed evenly through the muffin and my kiddos cannot pick them out! However, any chocolate chips works. I also use dark chocolate chips as they contain less sugar and no dairy.

Read more about which oil or whole wheat flour to use above in the blog post.

Scroll up for step-by-step photos.

These muffins freeze well. Wait until they are completely cool and then store in a ziplock bag or a sealing container. Place in the freezer for up to 6 months. Read more about the best way to store muffins here.

Nutrition