7 Grain Pumpkin Chocolate Chip Muffins
Pumpkin chocolate chip muffins with a hearty flour blend make a cozy, tender breakfast or snack with just the right hit of sweetness.
Ingredients
- Sugar
- Brown sugar
- Flour
- Chocolate chips
Directions
- Heat the oven to 350F. Prepare a 12 cup muffin tin with a light coat of spray, or tuck paper or silicone cups into the wells.
- In a large bowl, whisk the first 11 ingredients until combined, taking a moment to break up any bits of brown sugar.
- Add the flours, folding just until they disappear, then fold in the chocolate chips. Don’t get too enthusiastic here; overmixing is the enemy of a tender muffin.
- Divide the batter among the muffin cups. You’ll get 11-12 muffins, so it’s fine if the cups are generously filled. If you want the tops to look extra inviting, scatter a few additional chocolate chips over them and press them gently into the batter with your finger.
- Bake for 25-30 minutes, adjusting for how large the muffins are, until they are puffed and the centers no longer look wet or wobble. A toothpick is an easy way to check.
- If the batter has been chilled overnight and you’re baking the muffins the next day, let it lose its chill before it goes into the oven. These are best warm, and you can refresh one in the microwave for 15 seconds.