Chocolate chip muffin (whole wheat)

Hey, Hi!

I know, I know, I haven’t posted a recipe in almost a week now, but the last couple of weeks have been hectic! I’m away from home (I don’t even know what home is any more :p ) and I don’t have all my tools, props etc., so getting things together has been keeping me busy. I also have a lot of new ideas for this blog and planning all of that has taken up part of my time. So I’m sorry 😦

Moving on to happy stuff- today was a beautiful, cloudy, slightly rainy day in what’s normally a sunny California. Which made it a perfect day to bake some warm chocolate chip muffins. My niece loves these muffins and she has been wanting some for a couple of days, so I thought, why not?!

I used whole wheat flour for these muffins, but all purpose flour works just fine. I don’t know why, but using whole wheat makes me feel like I’m doing something healthy and right :p So that’s that. Another ingredient for which you can use an alternative is the buttermilk. You could use regular milk instead of buttermilk but I highly recommend using buttermilk because it makes the batter fluffy and results in moist and soft muffins. If you can’t find buttermilk, just add 1 tsp of vinegar to 1 cup of fresh whole milk and let it stand at room temperature for 1-2 minutes before using it.

Makes: 12 muffins


  • 2 ¼ cup whole wheat flour
  • 1 tblsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 tblsp butter (for greasing the pan)
  • 1 cup semi sweet chocolate chip
  • ½ cup roasted almonds (optional)


  1. Preheat oven to 215C or 425F
  2. In a large mixing bowl, mix the flour, baking soda, baking powder, salt, chocolate chips and almonds. Set aside
  3. In another bowl, mix the oil and sugar
  4. Next, whisk the eggs into the sugar/oil mixture
  5. To this mixture, add vanilla and milk. Whisk until well combined
  6. Add the dry ingredients to the wet ones and whisk until you have a smooth batter
  7. Grease your muffin tray with butter and pour the batter into it, filling every space
  8. Bake at 425F or 215C for 5 minutes an then reduce the temperature to 350F or 180C and bake for another 20 minutes or until toothpick comes out clean when inserted in the center

2 Responses to “Chocolate chip muffin (whole wheat)”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: