Chocolate Chip Walnut Muffins
These chocolate chip muffins are packed with flavor and nutrients from whole wheat flour, flaxmeal, sourdough starter, walnuts and dark chocolate. Try them as jumbo muffins or bake them in a standard muffin pan.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- Dry Ingredients
- 2 cup red fife whole grain flour (260 grams)
- 1/2 cup sugar (100 grams)
- 2 tbsp flaxmeal (20 grams)
- 2 tsp baking powder (9 grams)
- 1/2 tsp salt (3 grams)
- optional 1 tsp cinnamon (2.6 grams)
- Wet Ingredients
- 1/3 cup sourdough starter discard, any flour (100 grams)
- 3/4 cup milk (185 grams)
- 1/2 cup light oil, olive or avocado (110 grams)
- 2 eggs
- optional 1 tsp vanilla extract (4 grams)
- Additions
- 3/4 cup semisweet or dark chocolate chips, regular size or mini (130 grams)
- 3/4 cup chopped walnuts (100 grams)
- Topping
- 1 tsp brown sugar
- 1 tsp sugar
Instructions
- 1
Preheat the oven to 425°F and prepare a jumbo 6-muffin tin or a regular 12-muffin tin with liners or grease.
- 2
Whisk together the dry ingredients in a large bowl.
- 3
In a small bowl, whisk the milk and the sourdough starter. Add this mixture and the rest of the wet ingredients to the dry ingredients and mix until no dry bits remain.
- 4
Fold in the chocolate chips and walnuts.
- 5
Spoon the batter into the muffin cups. The batter will almost reach the top but it will grow upward when baking.
- 6
Combine the two teaspoons of sugar and sprinkle on the top of the muffins.
- 7
For jumbo muffins, bake 5 minutes at 425°F then lower the oven temperature to 350°F and bake another 20-25 minutes.
- 8
For regular muffins, bake 5 minutes at 425°F then lower the oven temperature to 350°F and bake another 12-15 minutes.
- 9
The typical test of poking a muffin with a toothpick to see if it comes out clean is tricky with melted chocolate chips throughout the muffin. If in doubt, use a probe thermometer and aim 200°F or higher at the center of the muffin.
- 10
Let the muffins cool a bit before eating if you want to avoid messy chocolate. Once completely cool, store in a sealed container or bag.
- 11
If like me, you prefer to have some mess but a warm muffin, reheat for 5-15 seconds in the microwave before serving.