This whole wheat muffins recipe is quick to throw together, full of nutrition, and super moist. We love the convenience of pulling them out on a busy day or throwing them in our lunches to go.
Tips:
*Eat them fresh and keep the rest sealed in the refrigerator for easy snacking
*Use these fun mini silicone muffin trays. No muffin liners, and they pop right out, and the kids love them as a fun snack.
Will this recipe work with all-purpose flour?
Yes, the muffins will still be delicious with all-purpose Einkorn, but you may have to add less liquid. I recommend starting with most of the liquid in the recipe and add liquid until you reach your desired consistency.
For a shiny bakery-style top:
Brush with simple syrup (1:1 white sugar dissolved in hot water and cooled) right when they come out of oven if you want a sweeter slightly crispy top, or brush with beaten egg white before baking if you just want the shine. Can also sprinkle sugar onto the egg wash for a more sugary topping.
Whole Wheat Muffins Recipe
Ingredients
- 2 cups whole wheat Einkorn flour freshly milled
- 1/2 cup sugar
- 1 tsp sea salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 290 g milk 1 cup, 2 tbsp
- 1/2 cup melted butter or coconut oil
- 1/2 cup chocolate chips
Topping
- 1-2 tbsp raw sugar optional
Instructions
- Mix together flour, salt, sugar, and baking powder in a large bowl.
- In a separate medium-sized bowl, whisk eggs and mix in milk.
- Add this mixture to the dry flour mixture. Combine ingredients gently until dry flour is gone. Do not overmix. Gently mix in melted butter or coconut oil.
- Fold in chocolate chips.
- Preheat oven to 350 degrees.
- Bake for about 12 minutes. Sprinkle with raw sugar. Bake for another 8 minutes. Check for doneness with a toothpick until it comes out clean.
- Let cool.