Chocolate Chocolate Muffins
Made with Fresh Milled Flour
by Wheat Berries & Butter
My family enjoyed them like they were cake, but we all knew they were baked with honey instead of sugar and were full of fiber and nutrients. These lovely buns are inspired by Bread Becker's Basic Muffin Recipe, and we added a chocolate twist.
Serving size: 18-23 muffins
Prep: 10 minutes
Bake: 375°
Bake: 20-24 minutes
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Ingredients
375 g (2 ¼ cups) soft white wheat (half spelt is a good option too)
1 tsp salt
1/2 cup of cocoa powder
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk
½ cup milk
2 eggs
1/2 cup avocado oil
1/2 cup honey
½ cup dark chocolate chips
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Directions
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Mixed dry ingredients.
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Add in the wet ingredients.
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Add chocolate chips.
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Line muffin pan with paper cupcake liner and fill using a muffin scoop.
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Allow muffin batter to rest for 20 minutes to an hour before baking (for tall, fluffy muffins).
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Bake at 375° for 20-24 minutes until toothpick comes our clean (if you leave them in longer, make sure anything wet is batter and not melted chocolate)
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Remove from the muffin pan after 10 minutes; allow to cool on a cooling rack.
Recommended tools:
The Essential Home-Ground Flour Book (best fresh milled flour book for new home millers)
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Pfaltzgraff Ceramic Muffin Tray (I will never use a metal muffin pan again)
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Muffin Scoop (saves mess, easy to wash, easy to store)
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Updated 06/22/24