How to make Chocolaty Chip Whole Wheat Muffins

December 17, 2007 Jasmine
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chocolate muffin

Okay so I merged two recipes to get a new one. I have a recipe I normally use from my make a mix master mix recipe book that is pretty good but with all whole wheat it comes out pretty wheaty tasting.(To see these pictures better, click on them. The x~mas background is interfering.) Not exactly a bad thing but I kind of want to WOW family and friends around the holidays, not turn them off to whole wheat breads. So I figured I could do half and half. I really wanted a chocolate looking muffin though, not just chocolate chips tossed in. I did go to Walmart and buy two Texas Size muffin pans. I wanted some mini loaf pans as well but did not see any. I should of picked up some mini cupcake pans while I was there so people can sample more goodies. I just may still do that.


The first thing I did was double the Chocolate Nut Bread recipe. The next thing I did was compare it to my other recipe. I noticed the other recipe calls for 3 cups of sugar, this new one only 2. I had to remind myself that the new recipe is actually supposed to be a chocolate bread, not a cupcake. I also love the idea of using less sugar. So I decided to make 4 test batches.

Like I said I changed the recipe up a bit:

Chocolatey Chocolate Chip Muffins* 4 cups all-purpose flour
* 4 cups whole wheat flour
* 2 cups granulated sugar
* 2 teaspoon baking powder
* 2 tablespoon baking soda
* 2 teaspoon salt
* 8 tablespoon Hershey’s unsweetened cocoa powder
* 4 large eggs
* 3 1/2 cups milk
* 1 1/3 cup vegetable oil
* 3 cups (12-oz. pkg.)Semi-Sweet Chocolate Morsels
* 2 tsp ground cinnamon
* 2 tsp ground nutmeg
* a splash of vanilla

Turn the oven on to 350° F. Spray cooking spray on four 12 cup muffin pans

combine the flour, cocoa, sugar, baking powder, baking soda and salt into a large mixing bowl.

combine the milk, eggs and vegetable oil in a medium mixing bowl. Add this to the flour mixture; mix it until it is moist. Stir in 3 cups chocolate morsels and any nuts. Pour into waiting cupcake pans.

Bake these at 350 for 18-20 minutes Let cool, remove. Let cool on wire racks if desired.

Okay so I used two 12 cup pans and two 6 cup pans. It wasn’t very sweet but I was expecting that. But once you bite into one of the chocolate chips it is perfect. I really like using less sugar. Maybe next time I will drizzle some melted chocolate chips on top like the other recipe suggest. My dh thought they were great, not too sweet. I told him to take a holiday bowl full of them to share at work and get some feedback. When he called me at work he was eating ALL of them. He said he wouldn’t share and that he only brought 3. Not enough to share with anybody! Can you believe him? lol

Out back last nite he was talking to the neighbor and I offered him a muffin and he said he didn’t want anything to sweet. I told him these weren’t too sweet. When I got back from my walk this a.m. I seen him out there and he said they were perfect, not too sweet, just enough. He said it was moist and he had given his son the other one and he it was good. Hooray. These are really good. The half and half was perfect. If you try these and you like them, or even if you don’t like them, let me know.

What kind of muffins does your family like?

Entry Filed under: baking,breads,desserts,muffins,recipes,whole wheat recipe

2 Comments Add your own

  • 1. Sonshine  |  December 17, 2007 at 11:24 am

    Looks good!! Might have to give it a try!(probably after the holidays, cause it is getting way to busy here!)

  • 2. Jasmine's Journey  |  December 18, 2007 at 1:31 pm

    I know what you mean about busy. I hope you have a very Merry Christmas Sonshine! *hug*

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