Fluffy Whole Wheat Blend Chocolate Chip Muffins

For many of us, it’s the first day back to work today after a full two weeks of holiday celebrations. Let me tell ya, it is definitely hard to get back in the groove! I’m so used to staying up late and waking up at 8 or 9 in the morning and lounging around the house doing absolutely nothing. I can definitely get used to it but that also comes with a slightly expanded waistline that needs tending to :) It’s been a nice break but it’s a brand new year with a whole lot of new possibilities in store and another year to chase that dream and take that risk you’ve been waiting to take!

I’m definitely ready for 2015 and can’t wait for what’s in store. Most importantly, I can’t wait until my cookbook is out! This is the year! It seems like just yesterday I was beginning to brainstorm on it. Crazy how time flies. Oh my gosh, speaking of how fast time flies, I was recently added to a group on Facebook for my 10-year high school reunion. CRAZY!! I’m kind of excited for it, to be quite honest. Also, where I grew up is a lot different than elsewhere in the country where high school friends go off to college and do their own thing and move to another state. Since we live in the DC-area, it’s different because while we all go away for college, we all tend to come back because of all the job opportunities in the area. Not to mention, a bunch of us also went to the same colleges so we all kind of still saw each other and still see each other in town. It’s interesting – it’s like we never really left. It’ll be fun to catch up with everyone and see who’s become moms/dads, wives/husbands, etc.

I thought since this is the first full week of January, many people are probably looking for a slightly healthier alternative to sweets. I absolutely adore this recipe. The key to a fluffy muffin is lots more leavening agents than normal while having it still taste fine, and a higher oven temperature. Typically we bake muffins at 350 or 375 degrees Fahrenheit but with these, to get that poof and airy inside, I upped it to 400 degrees. Sound really high but it definitely yields far greater results than normal! I also made this into a whole wheat blend instead of completely whole wheat. I discovered that if it was full whole wheat – it was just too dry for our tastes. By doing half whole wheat and half all-purpose, I was able to create a more moist and fluffy muffin without completely ruining the health-factor. Unfortunately, I do not do any sort of calorie counting and/or nutrition facts on my blog (various reasons why), so if you’re looking for that information, I suggest a Google search.

Fluffy Whole Wheat Blend Chocolate Chip Muffins

There's no sacrifice in taste for these healthy and fluffy muffins! 

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Servings: 12 muffins

Author: Julie Chiou

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Ingredients 

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US CustomaryMetric

• ▢ 1 cup whole wheat flour
• ▢ 1 cup all-purpose flour
• ▢ ½ tablespoon + 1/2 teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ⅓ cup dark brown sugar
• ▢ 1 large egg
• ▢ ¼ cup coconut oil, measured solid then melted
• ▢ 2 teaspoons vanilla bean paste
• ▢ ⅔ cup + 3 tablespoons milk
• ▢ 1 cup mini chocolate chips

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Equipment

• Muffin pan

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Instructions

• Preheat oven to 400 °F and line a muffin pan with muffin liners.
• In a medium bowl, whisk together flours, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together dark brown sugar and egg. Then add in the melted coconut oil. Whisk until incorporated. Next, add in the vanilla bean paste and milk. Whisk until incorporated.
• Pour the dry ingredients into the bowl of the wet ingredients and using a spatula, stir mixture together until just incorporated. Fold in the mini chocolate chips. Do not overmix.
• Divide batter evenly amongst the prepared muffin pan, filling each muffin cup about 3/4 of the way full.
• Bake on the middle rack in the oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool for 10 minutes then place muffins onto a wire rack to cool completely.
• Muffins are best eaten the day of or kept in an airtight container for up to 3 days.

Recipe Notes

Depending on how full you fill each muffin cup will depend on how many muffins you get. We got 10 with ours because I tend to fill mine to the brim but if you did about 3/4 cup full, you should get a dozen. You can certainly choose to not use whole wheat flour in this recipe. It will still work out but I personally think you should try the whole wheat flour blend :)

Heavily adapted from How Sweet Eats

NUTRITION FACTS

Serving: 1 muffin | Calories: 260 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 13 g | Fiber: 2 g | Sugar: 19 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Muffin

Cuisine: American

Keyword: muffin recipe

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