Craving a decadent chocolate treat that doesn't completely derail your healthy eating goals? Look no further! These Quick Whole Wheat Chocolate Muffins are about to become your new obsession. Imagine sinking your teeth into a rich, moist chocolate muffin that's not only incredibly delicious but also sneaks in some wholesome whole wheat goodness. Perfect for breakfast, snack time, or that late-night chocolate emergency, these muffins are so good, you won't believe they're actually somewhat nutritious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together whole wheat flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk together milk, vegetable oil, egg, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Don't Overmix: The secret to tender muffins is a light touch. Mix the wet and dry ingredients just until they're combined. A few small lumps are totally okay!
- Room Temperature Ingredients: Try to use eggs and milk that are at room temperature for a more even mix and better texture.
- Chocolate Chip Distribution: Toss your chocolate chips in a tiny bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
- Check for Doneness: Every oven is slightly different, so start checking your muffins at around 14 minutes. A toothpick with just a few moist crumbs is your green light.
- Cooling Matters: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Hack: To keep these muffins fresh, store them in an airtight container. If you want them to last longer, you can even freeze them for up to a month!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 25mg
