Double Chocolate Chip Muffins with Fresh Milled Flour
These double chocolate chip muffins are exactly that. Soft, rich, super chocolatey — and honestly, you could eat one for breakfast and feel good about it.Enjoy them any time of day for a refreshing and satisfying treat!
Servings 12 muffins
Ingredients
- 300 G soft white wheat milled on fine setting
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 cup sugar
- 1/4 cup sour cream
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 cup milk
- 1/2 cup avocado oil
- 1 tsp vanilla
- 1 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425 F. Grease a 12-count muffin pan with butter or oil or use cupcake liners.
- Mix together in a large bowl: the flour, sugar, cocoa powder, baking soda, baking powder, salt, and chocolate chips. Set aside.
- Mix together in a separate bowl: the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Avoid overmixing.
- Rest: Let the mixture rest for 15-20 minutes (This is the autolyse step to let the bran soften)
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes, then decrease oven temp to 350 F for an additional 18-22 minutes until a toothpick inserted in the center comes out clean.
- Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
- Store muffins in an airtight container at room temperature for 5 days or freeze in freezer safe bags for up to 3 months.
Notes
Sour Cream: Use full fat sour cream. In a pinch, you can replace it with plain yogurt. (Full fat Greek style or regular yogurt would be best.)