While visiting my amazing friend, Joli a couple years ago, she pulled out chocolate chip muffins as a snack for each of her kids and mine. The few attempts I had made in “cleaning up” our recipes with whole wheat instead of white flour had not gone very well so I held my breath as my daughter bit into her muffin. I was praying she would be graceful with her response.
To my shock she remarked, “This is the best muffin I’ve ever had.” She really loved it, and so did I when I tried my own. It’s been our go-to treat when the sweet tooth kicks in around our house. I’m grateful to her for this recipe and our perfect oatmeal bars recipe that we make all the time also.
Why these chocolate chip muffins are a no-brainer:
- Just two bowls are needed – no mixers
- Simple ingredients
- Staple ingredients in most kitchens
- Many ingredients can be substituted easily
- The healthy version seriously tastes better
- They are full of chocolate – DUH!
Believe me when I tell you that I have experimented with this recipe of these chocolate chip muffins many different ways. The most surprising discovery I have made is that using only whole wheat tastes better than any other version, to me anyway. One time during the holidays I used all white flour and it just didn’t taste as good. True Story.
Below I share the basic recipe and below that I’ll share some hacks and substitutions of mixing it up without messing them up – this is baking after all – can’t get too crazy.
- 2¼ cup whole wheat flour
- ⅜ cup cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup milk
- 1 cup oil
- ½ cup honey
- ⅓ cup chocolate chips
- Preheat oven to 400 degrees. Spray muffin tins or muffin papers. Measure dry ingredients in one bowl. Add liquids in another bowl, then combine. Bake for 12-15 minutes for normal muffins but only about 10 minutes for lava cake muffins.
Flour: I suggest sticking with the whole wheat flour. The one with the most nutrition is the freshly milled kind, but I just use store-bought flour. You can use any flour that you please. An extra step I take is quickly throwing my whole wheat flour through the sifter for an extra light muffin.
Milk: Keep the measurement at one cup, but you can use regular milk, buttermilk, or full-fat sour cream.
Oil: I’ve tried this recipe using all types of oils but coconut oil and olive oil give the best results and are the healthiest in my humble opinion. Be sure to have your coconut oil to liquid room temperature before adding in and to mix quickly so that it won’t turn solid when touching the cold milk.
Chocolate Chips: Avoiding soy in your chocolate chips is healthiest when possible and my family loves the dark chocolate chips the best anyway. Score! You can use any chocolate chips that you prefer. That all taste good! For peanut butter lovers, I bet the peanut butter chips would be unbelieveable for a “Reeses Cup” flavor but I’ve never tried that. Let me know if you do!
Whether using the original recipe or trying some of the substitutes that I use, you almost can’t mess this up as long as you keep the measurements the same. Above all, have fun with your family in the kitchen perfecting the chocolate chip muffin recipe that your family loves the best.
Let me know in the comments if you have tried these or are planning to make them soon!
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