Fresh Milled Chocolate Chip Muffins

These fresh milled chocolate chip muffins are soft, fluffy, and so delicate! Packed with gooey mini chocolate chips, butter, and nutritious fresh milled soft white flour, try these muffins next time you need a quick snack. They’re perfect for grab and go breakfast, back to school snacks, bake sales, or just an everyday dessert!

If you’re new to fresh milled flour, know that you can still enjoy your favorite treats and they don’t have to be difficult to make! This simple recipe is quick, easy, and beginner friendly. You won’t even miss the conventional flour!

Looking for more whole grain chocolate chip recipes? Check out our Fresh Milled Chocolate Chip Cookies and Fresh Milled Chocolate Chip Cookie Bars!

Pin it for later! ↓

Ingredients/Variations

Soft White Wheat Berries – You’ll want soft white wheat berries because they have lower protein and gluten than hard wheat, making your muffins soft. Ancient grains could work here too, but know I haven’t tried that myself.

Baking Powder – Helps to make the muffins rise to that lovely high dome.

Baking Soda – Also causes the muffins to rise and helps give the airy texture by reacting with the acid in the buttermilk

Salt – Enhances all other flavors, I use Redmond’s Real Salt.

Cane Sugar – I use organic cane sugar but regular granulated sugar is fine.

Buttermilk – If you don’t have buttermilk on hand don’t worry, you can make a substitute with regular milk by add 1 tbsp of lemon juice or white vinegar for every cup of milk and then let it sit for 5-10 minutes. Since this recipe calls for 2/3 cup of milk you’ll need 2 tsp of lemon juice or vinegar.

Eggs – Help to bind all of the ingredients together so they can hold their structure.

Sour Cream – Works to keep the muffin moist and soft

Butter – I prefer salted butter but feel free to use unsalted if that’s all you have.

Vanilla Extract – Store bought is fine, but homemade tastes even better!

Chocolate Chips – I prefer to use mini semi-sweet chocolate chips with these, they evenly disperse the chocolate and keep the muffin light. When I tried to use regular size the weight of the chips pulled the muffin top down.

Tools You’ll Need

• Medium and large mixing bowls
• Measuring cups and spoons
• 12 count standard muffin pan
• Muffin Liners
• Spatula
• Whisk
• Grain mill (I have the gold Nutrimill Harvest – shop the link or use code HERITAGEMADEHOME for $20 off eligible products)

Step-by-Step Instructions (with Photos)

Prepare the butter and the buttermilk
Melt 1 stick (1/2 cup) butter in a small saucepan on the stove, let cool while you work on the remaining ingredients. Also prepare the buttermilk now if using the 2/3 cup milk + 2 tsp lemon juice or white vinegar substitution so it has time to rest.

Mill the flour
Mill the 1 3/4 C (340g) soft white wheat berries into a fine flour. Add to a medium mixing bowl.

Prepare the other dry ingredients
Add 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt to the flour. Mix to combine and set the bowl aside.

Prepare the wet ingredients
In a large bowl, add 1 cup sugar, 2/3 cup buttermilk, 2 eggs, 1/2 cup sour cream, 1 tsp vanilla, and melted butter. Mix to combine.

Mix together the dry and wet ingredients
Add the dry ingredients to the wet ingredients and gently mix until just barely combined, there should still be streaks of flour visible. Do not over mix, this is what keeps the texture light and airy.

Add the mini chocolate chips
Fold in the 1 cup mini chocolate chips very gently until combined throughout.

Let the batter rest
Cover the bowl with a dry dish towel and let the batter rest for 20 minutes. This will help give the higher dome for the muffin. Don’t have the time? Don’t worry, you can skip and still have a delicious muffin, it just may not rise as high.

Preheat oven
While the batter is resting, pre-heat the oven to 425° F and prepare a standard 12 count muffin pan with muffin liners or cooking spray, I would recommend avocado or coconut oil.

Fill the muffin liners with batter
Once the batter is ready fill the prepared muffin liners evenly up to the top, this helps give a higher dome. Sprinkle with extra chocolate chips if desired.

Bake
Bake in the oven at 425° F for 8 minutes and then reduce to 375° F and bake for an additional 7-11 minutes. The muffins are done when a toothpick inserted in the center of one comes out clean.

Let cool completely
Once the muffins are done, set the tray on a cooling rack for 5 minutes and then carefully take them out and let them completely cool. Then enjoy!

Fresh Milled Chocolate Chip Muffins Recipe

Fresh Milled Chocolate Chip Muffins

5 from 1 vote

These fresh milled chocolate chip muffins, are light, tender, airy, and packed with chocolate chips! You'll love this quick & easy recipe that's perfect for everyday snacks, bake sales, after school, or breakfast on the go!

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:18 minutes mins

Rest Time:20 minutes mins

Total Time:58 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: after school, chocolate, easy, fresh milled flour, muffins, snacks

Servings: 12 Servings

Calories: 266kcal

Ingredients

• 1/2 Cup Melted Butter 1 stick
• 1 3/4 Cup Soft White Wheat Berries 340g
• 1 1/2 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Cup Sugar
• 2/3 Cup Buttermilk
• 2 Eggs
• 1/2 Cup Sour Cream
• 1 Tsp Vanilla
• 1 Cup Mini Chocolate Chips plus extra for sprinkling on top if desired

Instructions

• Melt 1/2 cup (1 stick) butter in a small saucepan on the stove, let cool while you prepare the remaining ingredients.
Prepare the buttermilk now if using the 2/3 cup milk + 2 tsp lemon juice or white vinegar substitution so it can culture while you prepare the rest.
• Mill the 1 3/4 C (340g) soft white wheat berries into a fine flour. Add to a medium mixing bowl.
• Add 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt to the flour. Mix to combine and set the bowl aside.
• In a large bowl, add 1 cup sugar, 2/3 cup buttermilk, 2 eggs, 1/2 cup sour cream, 1 tsp vanilla and melted butter. Mix to combine.
• Add the dry ingredients to the wet ingredients and gently mix until just barely combined, there should still be streaks of flour visible. Do not over mix, this is what keeps the texture light and airy.
• Fold in the 1 cup mini chocolate chips very gently until combined throughout.
• Cover the bowl with a dry dish towel and let the batter rest for 20 minutes. Pre-heat the oven to 425° F during this time and prepare a standard 12 count muffin pan with muffin liners or cooking spray, I would recommend avocado or coconut oil.
• Once the batter is ready fill the prepared muffin liners evenly up to the top, this helps give a higher dome. Sprinkle with extra chocolate chips and/or coarse turbinado sugar if desired.
• Bake in the oven at 425° F for 8 minutes and then reduce to 375° F and bake for an additional 7-11 minutes. The muffins are done when a toothpick inserted in the center of one comes out clean.
• Once the muffins are done, set the tray on a cooling rack for 5 minutes and then carefully take them out and let them completely cool. Then enjoy!

How to Store

• Room temperature: Store muffins in an airtight container for 2-3 days.
• Freezer: Let the muffins cool completely, wrap in plastic wrap and place in an airtight freezer bag or wrap in aluminum foil. Freeze for up to 3 months.

These fresh milled chocolate chip muffins are addicting, in the best way! They are the perfect whole grain snack and are just so easy to whip up when you need to feed a crowd. I hope your family loves them just as much as mine does!

If you love the recipe please leave a review and let me know in the comments if you’ve tried it!