Mini Whole Wheat Chocolate Chip Muffins.
It’s kind of a biiiiig week my pals.
Not huge, but sorta big. It’s coming up on that little anniversary of “omg we’ve been married for four years and haven’t killed each other” type of thing. I guess that’s big, right? Sweet.
And the thing is, we don’t have a ton of memories IN the kitchen. We have a lot of memories of me kicking him out of the kitchen, because uh, he sort of destroys everything that resides in the kitchen. Seriously. I’m not being mean. Please send help for our pots and pans. And whatever you do, do NOT give him any ground turkey and put him near a stovetop. Ugh.
We also share a lot of memories of me ruining dinners I attempted and then still serving him a lot of dry chicken and unseasoned pasta or clumped-together rice or watery soup. And him being totally cool about it. Yeah, basically take like all of those country songs that talk about new wives trying to make dinner and new grooms suffering through them and yeeeeeah… that. Oh but the best part is that it happens, like, all the time since it is my job.
And um, one of the greatest memories we shared in the kitchen was when I tried to make us cute mini red velvet cakes that turned into burnt burgundy sludge and resulted in a lovely bonding experience over oven cleaning. Don’t recommend that. Just a heads up.
These muffins were not birthed from any idea I had, instead they came straight from my husband’s brain. Or at least from his phone, where he found himself typing “hey could you make some whole wheat chocolate chip muffins?” Sometimes he gets these crazy sweet teeth which are highly unusual because it is not a stretch to say if given the choice he would most likely go for the filet over the cupcake. The chicken leg over the cheesecake. The nuggets over the milkshake. Errr, well… maybe the nuggets dipped IN the milkshake.
Actually, wait. Nevermind.
That’s something I would do. And something that would totally skeeve him out.
But needless to say, when his teeth get sweet I am all over that. I love not having to eat cake alone. I love eating ice cream straight out of the container, TOGETHER. I love discovering him back in the kitchen after said ice cream was put away, standing over the sink with a big spoon in the pint. I love finding the empty container in the trash can the next morning, and NOT because I put it there. It’s so… comforting.
Now that’s memorable.
Mini Whole Wheat Chocolate Chip Muffins
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup loosely packed brown sugar
- 1/4 cup coconut oil, measured in solid form then melted
- 2/3 cup + 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2/3 cup dark chocolate chips
- 1/2 cup mini chocolate chips
- Preheat oven to 350 degrees F. Line a mini muffin tin with liners or spray with nonstick spray. I actually lined mine and then gave them a quick spritz of coconut oil spray. In a bowl, combine flour, baking powder, soda and salt, mixing well to combine. Set aside.
- In a large bowl, whisk together egg and sugar until smooth. Add in melted coconut oil along with vanilla extract, mixing well. Add in milk and whisk until combined. Stir in the dry ingredients mixing until just combined. Do not overmix! Slightly lumpy batter is good. Fold in chocolate chips until mixed throughly.
- Place about 1 1/2 tablespoons batter in each muffin liner, filling them 3/4 of the way full. Bake for 7-8 minutes, or until tops are set. Remove and let cool for a few minutes, then serve immediately.
Did you make this recipe?
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I appreciate you so much!
Ooooh and these are butter free. Pop ’em like candy.
[This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!]
94 Comments on “Mini Whole Wheat Chocolate Chip Muffins.”
Happy early anniversary! Crazy how fast time flies huh? Each year will go by even faster.
Also, I bought the same whisk at Anthropologie and found it a little flimsy. Do you think the same?
Yes! Bigtime. I mainly only use it for photos or mixing something very light.
Happy Anniversary!! My parents are (today) celebrating 36 years of their own Kitchen hilarity! Love your blog.. Thanks for my always being my Tuesday Procrastination.. not sure what I did before… work? :)
I get all nostalgic when I see mini muffins…I used to babysit for a lady who always had a small tub fill of mini lemon poppyseed muffins and I thought they were to die for. And cause they’re small, they don’t really “count” calorically, so I can eat more of them. And these guys are whole wheat and have DARK chocolate, so they’re practically a health food.
Can’t wait to try these! Thanks for another great recipe! Great pictures too, by the way. I can almost taste the batter and feel the texture (Wiping drool from face)
Wonderful little recipe. So simple and yet so satisfying. Followed it to a T, except that I used buckwheat flour instead of whole wheat (to make them gluten-free) and had great success.
Love, love, love your blog. Keep doing the great things that you do! I’ve made many of your recipes but rarely comment.
PS Congratulations on your (upcoming) anniversary too!
So glad you liked them!
Just mixed up a batch of these and have them baking right now – can’t wait! They smell delicious! I do have one quick question: Is the batter for these supposed to be a little thicker (more like cookie dough) than other cupcake batter?
I am so excited to make these! I will eat anything whole wheat (its healthy right?) and these sound amazing! And I dunk my chicken nuggets and my french fries in to my chocolate frosty. AMAZING.
I have to make these! They look scrumptious!
Looks absolutely delicious! I reckon I could eat about 100 of them!
HAPPPPIEST ANNIVERSERY!!!!! you and Mr How sweet are the cutest peeps and I wish you all of the happiness in the world, Jessica!
Love these muffins! Happy Anniversary to you guys, too. I have the same “wow, we haven’t killed each other yet” feelings, too. We just celebrated our 9th last month!
Also, I think it’s been a little while since I wandered over here, but I LOVE LOVE your design. It’s making me itchy for a new one. Lindsay does great stuff, doesn’t she?
Such a cute post. Happy anniversary! And let’s talk about how perfect these little muffins look! Im tempted to say bye to work and go hop in the kitchen to bake these quickly.
I made these last night and I forgot to add the baking powder (hello pregnancy brain!) but besides being a little dense, they turned out well. I think next time I made add a dash of cinnamon or nutmeg for a litle extra oomph. And subtract 2 tablespoons of flour to help with the crumb texture. I made them into regular size muffins (I got 12) and they baked at 350F for just 18 minutes.
Happy Anniversary to you and Mr. How Sweet! Here’s to MANY, many more years of love, eating tons of ice cream together out of the carton, and so many more stories of your kitchen adventures! <3
By the way, these muffins look to DIE for! I might make some for the holidays…Do you know if you can freeze these? If so, how long can they stay frozen?
Happy Anniversary and these muffins look delicious! Love your description of your wannabe red velvet cakes! You always crack me up!
Married on 10.9.8???…. Awww…. how thoughtful! And the cupcakes looks fantastico. Must try recipe. Thx!
I mean *MUFFINS. LOL. Big difference =)
Thank you for such a delicious recipe! I had all my ingredients measured out and oven ready to go only to discover that I was out of eggs! I substituted chia seeds for the egg and it worked perfectly and I felt made them a superfood. My husband and I have just about devoured the batch in less than 24 hours. I love your blog and thanks again :-)
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I would like to make these but my son has allergies. Can you recommend a good substitute, as well as the substitute’s amount, for coconut oil? Thanks
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Can I replace thw whole weat flour with normal flour or would it have to have differebt measurements?? (:
I love mini muffins and these look delicious. Pinned!
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I’m making these for a bake sale. Do you think I can make ahead of time? One or two days? How should I store them?
This sounds simply divine! I’m a huge fan of chocolate chip cookies and I love that this recipe has a couple of healthy substitutions built in. I pinned this one for a rainy day (or tomorrow!!).
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Can I use almond milk? Also, can applesauce or greek yogurt replace the oil? Thanks!
These are amazing! I substituted coconut oil for butter and they still came out beautiful. And they are the best risen muffins I ever made! Thank you :)