Double Chocolate Einkorn Muffins
Made with fresh milled einkorn flour, sour cream, and two kinds of chocolate, these double chocolate einkorn muffins have the chewier crumb of a muffin but all the delicious chocolate flavor of a chocolate cupcake.
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.