Chocolate Chip Muffins Using Freshly Milled Flour
Elevate your baking game with these irresistible Chocolate Chip Muffins made with freshly milled whole-grain flour for a wholesome and flavorful twist on a classic treat. Each tender, moist bite is packed with the nutty richness of freshly ground flour, which pairs beautifully with pockets of melty semi-sweet chocolate chips. With a delicate balance of sweetness from a blend of granulated and brown sugars, these muffins are soft, decadent, and subtly complex in flavor. Perfect for breakfast, brunch, or an afternoon indulgence, this recipe combines simple techniques like a quick temperature change for high-rise tops with thoughtful ingredients like buttermilk and vanilla extract to maximize texture and taste. Ready in just over 30 minutes and best enjoyed fresh out of the oven, these muffins are a must-try for home bakers looking to impress.
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Recipe Information
Ingredients
- 240 grams Freshly milled whole-grain flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 115 grams Unsalted butter, melted and cooled
- 100 grams Granulated sugar
- 50 grams Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Buttermilk, at room temperature
- 150 grams Semi-sweet chocolate chips
Instructions
Preheat your oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large mixing bowl, whisk together the freshly milled flour, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and creamy.
Add the eggs to the wet mixture, one at a time, whisking well after each addition. Stir in the vanilla extract and buttermilk.
Gradually pour the wet ingredients into the bowl of dry ingredients. Gently mix with a spatula until just combined—do not overmix.
Fold in the chocolate chips, reserving a small handful to sprinkle on top of the muffins for decoration.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
Bake in the preheated oven for 5 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) and continue baking for another 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 20.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
