Easy Double Chocolate Einkorn Muffins (with Fresh Milled Flour)
Made with fresh milled einkorn flour, coconut sugar, and two kinds of chocolate, these double chocolate einkorn muffins are the chewier sibling to a chocolate cupcake, but without the hassle of frosting.
Adding sour cream makes sure these chocolate einkorn muffins are still moist and soft despite their slightly chewier texture, and using lots of vanilla extract and two kinds of chocolate give them their outstanding flavor.
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My favorite way to enjoy these delicious chocolate einkorn muffins is when they are fresh from the oven and still warm, with the gooey chocolate bites and slightly chewy tops. They taste like they are straight from the bakery (just like my bakery-style blueberry muffins)!
Double Chocolate Einkorn Muffins
Ingredients
- 1 + 2 Tbs einkorn wheat berries
- 1 cup coconut sugar
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups chocolate chips
- 2 large eggs room temperature
- ¾ cup sour cream room temperature
- ½ cup melted coconut oil
- ½ cup milk room temperature
- 1½ tsp vanilla extract
Instructions
- Preheat the oven to 425 degrees Fahrenheit, and prepare a muffin pan with muffin liners. Into a medium mixing bowl, mill the einkorn wheat berries and add the coconut sugar, cocoa, baking soda, salt, and chocolate chips. Whisk to combine.
- In a separate bowl, mix the eggs and sour cream until there are no chunks. Then add the melted coconut oil, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and mix until just combined. Allow the batter to sit for 5 minutes.
- Scoop the double chocolate einkorn muffin batter into each muffin liner, slightly overfilling. Bake in the oven for 5 minutes; then, without opening the oven door, lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 12-15 minutes, or until a toothpick comes out clean or with small, moist crumbs.
- Remove the muffins from the oven and allow to cool in the pan for 5 minutes; then place the chocolate einkorn muffins on a cooling rack.
- Store in an airtight container for up to 5 days at room temperature or up to one week in the refrigerator.
Tips and Notes for Double Chocolate Einkorn Muffins
- Use room temperature ingredients – Using room temperature ingredients helps everything mix together easier, resulting in better muffin texture.
- Don’t skip the oven temp change – Changing the oven temperature while baking the muffins helps give them an initial oven spring without burning the tops. It’s well worth the extra effort!
- Don’t overmix the batter – Don’t overmix the batter as this develops too much gluten and can result in a tougher texture.
- Sour cream substitution – You can use unsweetened whole Greek yogurt in place of the sour cream.
Storage and Freezing Instructions
To store these chocolate fresh milled einkorn muffins, store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
To freeze the muffins, keep in an airtight container in the freezer for up to 3 months; bring slowly to room temperature when you are ready to enjoy.
Step-by-Step Instructions
- Preheat the oven to 425 degrees Fahrenheit, and prepare a muffin pan with muffin liners. Into a medium mixing bowl, mill the einkorn wheat berries and add the coconut sugar, cocoa, baking soda, salt, and chocolate chips. Whisk to combine.
- In a separate bowl, mix the eggs and sour cream until there are no chunks. Then add the melted coconut oil, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and mix until just combined. Allow the batter to sit for 5 minutes.
3. Scoop the double chocolate einkorn muffin batter into each muffin liner, slightly overfilling. Bake in the oven for 5 minutes; then, without opening the oven door, lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 12-15 minutes, or until a toothpick comes out clean or with small, moist crumbs.
4. Remove the muffins from the oven and allow to cool in the pan for 5 minutes; then place the chocolate einkorn muffins on a cooling rack.
5. Store in an airtight container for up to 5 days at room temperature or up to one week in the refrigerator.
Save Double Chocolate Einkorn Muffins for Later
