Fresh Milled Chocolate Chip Muffins
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!
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.
- 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!
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.
