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a side angle view of a tray of double chocolate chip muffins in a muffin tin

Double Chocolate Muffins with Fresh-Milled Flour (Soft White Wheat)

Rich, moist double chocolate muffins made with fresh-milled soft white wheat flour. These whole-grain muffins bake up soft, tender, and full of deep chocolate flavor, with nourishing fiber and protein that make them a great snack or balanced breakfast option.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Serving Size 12 muffins

Ingredients

Ingredients

Dry Ingredients:

  • 2 1/4 cups fresh-milled soft white wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder

Wet Ingredients:

  • 3/4 cup melted butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1/4 cup sour cream or Greek yogurt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips

Instructions

Instructions

  • Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the melted butter, sugar, eggs, Greek yogurt (or sour cream), milk, and vanilla until smooth.
  • In a separate bowl, whisk the fresh-milled flour, baking powder, baking soda, salt, and cocoa powder.
  • Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
  • Let the batter rest for 10–15 minutes to allow the fresh-milled flour to hydrate and soften.
  • Fold in the chocolate chips.
  • Divide the batter evenly among the 12 muffin cups. They will be full.
  • Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • Cool slightly before serving.

Notes

  • Resting the batter is important for soft texture when using fresh milled flour.
  • Each muffin contains approximately 8 grams of protein and 6.9 grams of fiber.
  • Mini chocolate chips can be used for more even distribution.
  • For more whole-grain recipes, see my Fresh-Milled Flour Baking Guide.