Looks like my girls are developing a taste for baking, so when they asked if we could bake something together I thought it would be a good idea to make some muffins for their lunch boxes. For me, this meant the muffins would have to be healthy, for my girls, it meant that there would have to be some chocolate chips in them.
After some searching on the web for a chocolate chip muffin recipe, I found this simple recipe from Joy of Baking. I’ve been wanting to try baking with browned butter so I adapted her recipe to include browned butter and whole wheat flour and reduced the sugar content. And so my girls and I made these Browned Butter Whole Wheat Chocolate Chip Muffins. The kitchen always gets a bit lot messier when working with my girls but we have lots of fun. We each sampled a muffin and came to the conclusion that they were delicious! The flavour of the browned butter really came through in these muffins and added a nice nutty flavour.
Enjoy!
Browned Butter Whole Wheat Chocolate Chip Muffins
Ingredients
- 2 cups whole wheat pastry flour
- 1/2 cup packed brown sugar
- 2-1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 3/4 cup milk
- 2 eggs lightly whisked
- 1 tsp. pure vanilla extract
- 1 cup mini semi-sweet chocolate chips or regular
Instructions
- Place a rack in the centre of your oven and preheat oven to 375ºF.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt. Stir in the chocolate chips.
- In a separate bowl, whisk together the milk, eggs and vanilla.
Add the wet mixture and the melted and cooled browned butter to the dry ingredients and mix until just combined. Don't over-mix the batter or you will have tough muffins.
- Evenly spoon the batter into the greased or paper-lined muffin cups filling almost to the edge of the muffin cups.
- Bake until a toothpick inserted in the centre of the muffin comes out clean about 18-20 minutes.
Let the muffins cool in the pan on a rack for 5 minutes before removing them and placing onto a wire rack to cool completely.
Recipe Notes
Muffins can be stored in an airtight container for up to 3 days or frozen for later consumption.
They look really delicious ! I know the drill when you cook with your kids, but I must say I have been quite lucky lately as each time, my 8 year old also helps with the cleaning ! 🙂
Wow, you’ll have to share your secret, how do you manage get your kid to help you clean up?
LOL ! Let’s see for how long it last … 🙂
aww, your kids are the cutest!! These muffins look great! nice job on the photos as well!
Thanks Eleanore! I think they’re pretty cute too
A very nice and healthy recipe. Love love loooove your pictures. Very talented you are.
Thank you so much Sadia for the lovely compliment 🙂
I love anything with brown butter, these sound amazing love that they are made it whole wheat!
Thanks! Yes browning the butter truly makes a difference.
Such a lovely recipe to bake with kids! The pictures look lovely, by the way 🙂
Yes, cookies and muffins are their favourite to make. Thank you so much 🙂
Wow these look so simple and wholesome, I love it. They remind me of muffins my mom makes, just no nosense and delicious!
Thank you, yes very simple to make and delicious.
These sound amazing! Thanks for sharing 😀
Thanks, it’s my pleasure!
Wonderful adaptation of the recipe! I love the hand picture, just beautiful!!! 🙂
Thank you Serena! I love that one too, even though it’s a bit blurry, it’s hard for a child to keep still 🙂
Baking with the girls is a beautiful experience. Something to cherish down the line 🙂 I am sure you had lots of fun. Sounds healthy and look fantastic 🙂
Yes it is. I hope they will keep good memories of those times. Thanks for stopping by.
Oh wow they look so delicious! Your pictures are beautiful! <3
Thanks so much Arielle!
Super-healthy whole wheat muffins. Looks fabulous!
Thanks so much Apsara!