I have scoffed at Chocolate Muffins for a long time because to me they have always sounded like cake for breakfast. Cake for breakfast, pfft. Actually my eldest brother does just that (eat cake for breakfast) every single day and I may have scoffed at that too. Then the other day I woke up and all I really wanted was a chocolate muffin. Something chocolatey, not too sweet, a one bowl affair that would take five minutes to put together. I waited a few hours and the craving did not pass so I wound up going through my scrawled recipe notes and voila. Usually I try to add yogurt or wheat germ or oat bran to amp up the nutritional content, but I was out of all the above so I made do with what I had.
Net result: delicious one bowl Whole Wheat Chocolate Muffins (cake lol) for breakfast and the lesson that I should scoff less.
These Whole Wheat Chocolate Muffins are made with whole wheat pastry flour. For those of you unfamiliar with it let's do a quick Flour 101 shall we?
All Purpose Flour or regular "maida" is a softer flour that is milled without wheat bran or germ. Whole Wheat Flour is milled from a different kind of wheat berry and has bran, germ and a heavier taste and texture. Whole Wheat Pastry Flour or White Wheat Flour as it is sometimes called is milled from a different wheat berry which has a lighter and milder taste and texture. Both the bran and wheat germ are included in the milling process. Until recently Bulk Barn was the only major chain in Toronto where Whole Wheat Pastry Flour was available, but now you can buy it off amazon and in many grocery stores. I have used it in these Orange Whole Wheat Muffins, Brownies and now these muffins with great success.
While we are in a baking dork space (my favourite place to be) let me ask you a quick question: do you know what the difference is between a Muffin and a Cake? Well, in a nutshell a muffin is a quick bread where the dry ingredients get mixed together, the wet get just stirred in to combine and then you bake. As a result they are easy to whip up and even easier to eat! Cake recipes usually require whipping up butter and sugar and a few more steps.
Enough info for today? Ok, I shall let you go now, but do keep me posted on how these Whole Wheat Chocolate Muffins turn out if you try them! And do remember to tag me on instagram, @flourandspiceblog
Quick Whole Wheat Chocolate Muffins
- 1 ¾ cup all purpose flour or whole wheat pastry flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ cup brown sugar
- ½ cup cocoa
- 1 cup milk
- ½ cup oil (any neutral flavour)
- ½ tsp vanilla extract
- 2 eggs
- ¼ cup chocolate chips (optional)
- Preheat the oven to 350 degrees F
- Put paper liners in your muffin cups or lightly grease your muffin tray
- Whisk the dry ingredients in a medium to large bowl
- Measure the oil and milk into a measuring cup, add the remaining wet ingredients to it and whisk well
- Stir the wet ingredients into the dry ones until well combined, small lumps are ok.
- Add the chocolate chips if using.
- Fill each muffin cup a little over ⅔ of the way full
- Bake for 16 to 20 minutes or until a toothpick inserted in the middle comes out clean
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Super quick and easy recipe always works.. baking this today again for my kids and friends for a play date..
yay!!! so happy to hear that!
Super easy, healthy and fool proof recipe. Works perfectly every time.
Made these a number of times in last couple of months for the kids n family friends. Everyone just loves them.
Yay!!! Am so happy to hear that! Thank you for taking the time to share that with me!
This temperature is wrong! Probably should be 180C?
You are so right that the temperature is wrong! It should have read F not C and in Celsius it is 180. Thank you so much for letting me know!
Mrs Anas says
Can we use simple wheat flour (the same we use for rotis)? And what about white sugar?
Hi! Unfortunately that will not work the same at all since it is much coarser and heavier than whole wheat pastry flour. White sugar will give you a sweeter muffin but it will be a tad less moist. Hope this helps!
jen buenaventura says
is it same measurement if i use wheat flour instead of APFshen? should i add more milk as it will get dry.
Hi Jen! If you use regular wheat flour then i'd suggest going half all purpose and half wheat and adding a tbsp of oil!
Stacy Taylor says
Omg soooo good. I am on an anti inflammatory diet. Post cancer treatments to manage pain. I am missing cake and muffins. These really hit the spot! I did sub coconut oil, coconut sugar and almond milk. And sprinkled some mini chips on top. Amazing! Thank you.
Hi Stacy! First of all I wanted to wish you all the best in your current fight and I am so touched that despite having your hands full you took the time to leave this message. LOVE your subs and I will try this recipe with them next time!
MAKING THESE NOW!!!
Sarah Mir says
Yay! Hope you enjoy them!
Elle S says
Literally never posted a comment to any website about a recipe before and never usually print them out but wow this recipe is amazing, I can’t afford to lose it for next time! Thank you so much they are delicious with a gorgeous texture !
Sarah Mir says
I am SO happy to hear you enjoyed them!