Easy Whole Wheat Chocolate Chip Muffin Recipe – Quick Baking

Last Updated on 4 months by Neha Deshmukh

Easy Whole Wheat Chocolate Chip Muffin Recipe – Quick Baking

Hey everyone! If you’re anything like me, you sometimes crave a little something sweet but want to feel good about what you’re eating, right? These whole wheat chocolate chip muffins are exactly that – a little bit of indulgence, packed with goodness, and super easy to whip up. I first made these when I was trying to sneak more whole grains into my kids’ diets, and honestly, they didn’t even notice! They’re just that good. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average muffins. They’re wonderfully moist, subtly sweet, and have a lovely, slightly nutty flavour from the whole wheat flour. Plus, they come together quickly – perfect for a weekend breakfast or a mid-week treat. They’re also surprisingly versatile, which we’ll get into later! You’ll be making these again and again, I promise.

Ingredients

Here’s what you’ll need to make a batch of these delicious muffins:

• 1 cup whole wheat flour (about 120g)
• ½ teaspoon baking soda (about 2.5g)
• 1 pinch salt
• ¾ cup chocolate chips (about 120g) – I love using dark chocolate!
• ¾ cup warm water (about 180ml)
• ½ cup raw sugar (about 100g)
• 1 tablespoon lemon juice (about 15ml)
• 1 teaspoon vanilla extract (about 5ml)
• 3 tablespoons olive oil (about 45ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Whole Wheat Flour: Benefits & Substitution Options

Whole wheat flour is a fantastic source of fibre and nutrients. It gives these muffins a lovely texture and a slightly nutty flavour. If you’re not a huge fan of whole wheat, you can substitute up to half of it with all-purpose flour. Just remember the texture will be a little lighter.

Raw Sugar: Why It Works & Alternatives

I prefer using raw sugar (like turbinado or muscovado) because it adds a lovely molasses-like flavour and keeps the muffins extra moist. But, regular granulated sugar works just fine too! You can also experiment with coconut sugar for a different flavour profile.

Olive Oil: A Healthier Baking Fat

Yes, you read that right – olive oil! It adds moisture and a subtle fruity flavour that complements the chocolate beautifully. Don’t worry, you won’t taste the olive oil strongly. You can substitute with melted coconut oil or vegetable oil if you prefer.

Lemon Juice: Enhancing Flavor & Texture

A little lemon juice might seem odd in a muffin, but trust me on this one! It reacts with the baking soda to create a lighter, fluffier texture and brightens up the flavours.

Chocolate Chips: Types & Quality Considerations

This is where you can really personalize things. I’m a dark chocolate girl, but milk chocolate or even white chocolate chips work beautifully. Using good quality chocolate chips makes a big difference in the overall flavour, so splurge a little if you can!

Step-By-Step Instructions

Okay, let’s get down to business!

1. First, line a muffin tray with paper liners or grease it well with oil. Preheat your oven to 180°C (356°F).
2. In a medium bowl, sift together the whole wheat flour, baking soda, and salt. Sifting helps to remove any lumps and ensures everything is evenly distributed.
3. In a separate bowl, mix the warm water and raw sugar until the sugar dissolves. Then, add the olive oil, lemon juice, and vanilla extract. Give it a good whisk – you want everything nicely combined.
4. Now, pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough muffins. Gently fold in the chocolate chips.
5. Fill the muffin liners about ¾ full. If you’re feeling fancy, sprinkle a few extra chocolate chips on top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let the muffins cool on a wire rack before devouring!

Expert Tips

Want to take your muffin game to the next level? Here are a few of my go-to tips:

• Achieving the Perfect Muffin Rise: Don’t overmix the batter! A few lumps are okay.
• Preventing Dry Muffins: Measure your flour correctly (spoon and level method) and don’t overbake.
• Using Room Temperature Ingredients: While not essential here, using room temperature ingredients generally helps everything combine more easily.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Whole Wheat Chocolate Chip Muffins: Substitute the olive oil with melted coconut oil and use a plant-based milk instead of water.
• Gluten-Free Whole Wheat Chocolate Chip Muffins (Using a Blend): Replace half of the whole wheat flour with a gluten-free flour blend.
• Spice Level: Adding Cinnamon or Nutmeg: A teaspoon of cinnamon or nutmeg adds a lovely warmth. My grandma always added a pinch of cardamom!
• Festival Adaptations: Diwali or Christmas Muffins: Add a sprinkle of chopped nuts or dried fruit for a festive touch.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a great addition to a brunch spread or a packed lunch.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Got questions? I’ve got answers!

• Can I use all-purpose flour instead of whole wheat flour? Yes, you can! But the texture will be a little different.
• Can these muffins be made ahead of time? Absolutely! You can bake them a day or two in advance and store them in an airtight container.
• How do I prevent the chocolate chips from sinking to the bottom? Toss the chocolate chips in a tablespoon of flour before adding them to the batter.
• What’s the best way to store leftover muffins? In an airtight container at room temperature or in the refrigerator.
• Can I freeze these muffins? Yes! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 3 months.

Enjoy baking (and eating!) these delicious whole wheat chocolate chip muffins! Let me know how they turn out in the comments below.