These chocolate chip muffins are made with a combination of fresh-milled soft white wheat and einkorn giving them a perfect soft crumb. The addition of sourdough discard, maple sugar, and dark chocolate chips provides exceptional flavor to these delicious treats!
I make these muffins on a weekly basis for my family. They make a wonderful snack to pack in kids’ lunch boxes or as a sweet addition to breakfast. They taste amazing and also provide a good amount of nutrition thanks to being made with whole grains.
Why You’ll Love This Recipe
This recipe is super easy to make and very flexible for timing. It makes 18 – 20 muffins depending on how full you fill the muffin liners, so plenty to freeze and have homemade fresh-milled muffins at a moments notice. They are also a wonderful way to use up any extra sourdough discard you have on hand.
You can bake the muffins the same day you make the batter or let it sit in the fridge overnight to develop flavor and save time in the morning. I love making the batter before I go to bed at night and baking them the next morning. But, there are times when I forget and just do it all at once – either way they still turn out great!
If you love these muffins – be sure to check out my Fresh-Milled Sourdough Blueberry Muffins as well. They are full of juicy fresh blueberries and very similar to this recipe. Or if you’re in the mood for banana bread instead, checkout my Fresh-Milled Sourdough Banana Bread.
Tips for Success
- Make sure you weigh your wheat berries before milling. This ensures that you will have the correct amount of flour for the recipe. If you measure one cup of wheat berries, you will end up with more flour than you need.
- Mill your wheat berries on the finest setting that your grain-mill allows. You will have the most tender muffins with fine flour.
- Don’t skip the 15 minute rest! This gives the fresh-milled flour time to absorb the liquids before baking. Whole grain flour absorbs water more slowly than all purpose flour does, so it needs a little extra time. This is why I really love letting the batter sit in the fridge overnight if possible.
Substitutions
- Flour – I have tested this recipe using all soft white wheat and it works very well. So, if you don’t have einkorn feel free to leave it out and use all soft white wheat.
- If you don’t have a grain-mill – go ahead and use store bought whole wheat flour and einkorn, but you will likely need to play around with the hydration a bit.
- Yogurt – buttermilk works great or you can use whole milk. For a dairy-free option, try making my homemade cashew milk.
- Maple Sugar – use any sugar that you like – if I don’t have maple sure I use organic cane sugar.
- Butter – use avocado oil or light olive oil.
Storage & Freezing
These muffins can be stored at room temperature for 3 – 4 days. For best results, I recommend freezing them. If you have the freezer space, place the fresh baked muffins on a baking sheet and place in the freezer for several hours. Then transfer them to a freezer bag for long term storage – up to 6 months.
Reheating Frozen Muffins
Reheat the frozen muffins in the oven at 325 degrees F for about 12 minutes. They will be just as soft and delicious as they were when they were first baked!
Fresh-Milled Sourdough Chocolate Chip Muffins
Equipment
- 1 Grain Mill
- 1 Kitchen Scale
- 2 12 hole muffin tins
- 1 5.5 tbsp muffin scoop
Ingredients
- 250 g soft white wheat berries
- 120 g einkorn berries
- 2 tsp baking powder
- 1/2 tsp baking soda
- 5 g salt
- 113 g melted butter 1 stick
- 150 g maple sugar
- 100 g sourdough discard
- 3 large eggs
- 200 g plain yogurt
- 2 tsp vanilla extract
- 130 g dark chocolate chips
Instructions
- Weigh the wheat berries and then mill them on the finest setting of your grain mill.250 g soft white wheat berries, 120 g einkorn berries
- To the fresh-milled flour, add the baking powder, baking soda, and salt. Whisk to combine and set aside.2 tsp baking powder, 1/2 tsp baking soda, 5 g salt
- To a separate large mixing bowl, add the melted butter and sugar. Whisk to to dissolve the sugar. Then add the starter, eggs, yogurt, and vanilla extract. Whisk to combine all of the wet ingredients.113 g melted butter, 150 g maple sugar, 100 g sourdough discard, 3 large eggs, 200 g plain yogurt, 2 tsp vanilla extract
- Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until no dry flour remains. Then fold in the chocolate chips.130 g dark chocolate chips
- Cover the bowl and let the batter rest for 15 minutes. You can also place the bowl in the refrigerator and bake the next day.
- While the batter is resting, preheat your oven to 400℉ and add parchment liners to your muffin tins (you will only need 6-8 for the second muffin tin). Alternatively, grease each hole with butter or oil.
- Once the batter has rested, scoop the batter into the prepared muffin tins. Bake for 8 minutes at 400℉ and then reduce the temperature to 350℉ and bake for an additional 12 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.
- Let the muffins cool in the pan for 5 minutes before removing to cool on a wire rack.
Notes
- Use all soft white wheat if you don’t have einkorn.
- Maple Sugar – use cane sugar or coconut sugar
- Yogurt – use buttermilk or whole milk (for dairy-free use cashew milk)
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