GreedyEats

The extra bite of life

Home » Muffins » Whole wheat chocolate walnut breakfast muffins

Whole wheat chocolate walnut breakfast muffins

By 35 Comments

Jump to Recipe Print Recipe

Meet my new favorite morning obsession! Big and fat whole wheat chocolate walnut breakfast muffins. These are light as a cupcake and tall as a muffin. Just what you want!

What did you have for breakfast today? I had one of these big guys. I had one yesterday and will have one tomorrow. Also the day after it. 😉 You wouldn’t be able to stop eating these either! Just wait until one of these muffins touches the roof of your mouth and all that gooey chocolate melts on your tongue!

So fluffy and light, moist and flavorful these muffins are. Look at them. Is there any room for more toppings? ⇓ ⇓ ⇓

I guess not!

WHAT You’ll love about these whole wheat walnut chocolate breakfast muffins

  1.  That these are whole wheat of course!
  2. They have no processed sugars but contain goodness of honey.
  3. Packed with goodness of walnuts and coconut oil.
  4. You need to dirty only on mixing bowl. What a relief, sigh!
  5. They rise super tall!
  6. Easy and quick to whip.
  7. Texture is crazy light. Thanks to all that coffee powder in these!
  8. All those melty-crunchy toppings!

How do they taste?

These whole wheat chocolate walnut breakfast muffins are so satisfying and wholesome. without all that white flour, a ton of refined sugar and heaps of butter, the muffins today are soft, fluffy and and tender as a cupcake.

How did this magic happen? The credit goes to two beauties here. One black and another white. Drum-rolls for coffee and sour cream my friends!

Sour cream is known to considerably lighten up the baked goods. It was a no brainer here. Adding coffee to these muffins was a last minute decision. I wanted one more flavor to go with walnuts and chocolate. I then stumbled upon my instant coffee jar lying in wait. That was it. Gosh! I am so glad I added it to my muffins.

I am not sure, but I strongly feel it to be true. Adding coffee resulted in a softer and a giant bake! Probably it has something to do with the acidity of coffee reacting with baking soda and sour cream. That’s the reason I am calling them magical. 😉


So are you thinking about the taste of coffee in these muffins?

Well you must. These muffins do not scream coffee flavor. But are just filled with a light scent and  a noticeable undertone of coffee. Don’t you adore how it smells when you get nearby a coffee shop? Even more wonderful than drinking the coffee itself. This muffin right here is no different.

When the mild coffee flavor in these muffins mingles with the loaded toppings of chocolate and walnut, you walk through muffin heaven!

I adore a bake that is made with healthy and feel good ingredients. And when these do not use extra dishes and taste delish, it is a champion in my recipe book. I equally enjoy biting my teeth into this whole wheat chocolate walnut breakfast muffins and soaking my tongue into this berry frosted cake.

WHOLE WHEAT CHOCOLATE WALNUT BREAKFAST MUFFINS SUCCESS TRICK

You are not allowed to over fold the batter. Do it and stay ready to witness a heart breaking-throat choking-fat, dry and chewy muffin in front of you.

If these big guys are too much for you to handle, bake 8 instead of 4. That way you can better retain moistness in them. Even if you over mix them slightly.

I do not prefer my breakfast muffins cloyingly sweet. If you prefer them sweeter, add about 1-2 tablespoons of extra brown sugar/white sugar to suit your palate.

Skip your boring mug of morning coffee and have this coffee scented, walnuts packed and chocolate studded muffin instead! ♥♥♥

Don’t like coffee in your muffins? No worries!

Try my healthy, moist and tall rising banana nut and raisins muffins

Don’t care much if your muffin is healthy? Just want it huge and yummy? Bake these giant orange guys!

Want to make your snacking experience memorable? Bake my wholesome and perfectly chewy-crunchy bars.

Whole wheat chocolate walnuts breakfast muffins

Meet my new favorite morning obsession! Big and fat whole wheat chocolate walnut breakfast muffins. These are light as a cupcake and tall as a muffin. Just what you want!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Course: Breakfast, Dessert
Cuisine: International
Servings: 4 Muffins
Author: Neha

Ingredients

  • 3/4 Cup (85 gms) Whole wheat flour
  • 6 Tbsps(90 gms) Sour cream
  • 4 Tbsp Any flavorless cooking oil (I used avocado oil)
  • 1/4 cup Honey/brownsugar
  • 1 (4 Tbsp) Egg
  • 2 tsp Instant coffee granules
  • 1/8 tsp Salt
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Vanilla Extract
  • 2/3 Cup Mini chocolate chips
  • 2/3 Cup Walnuts

Instructions

  • 1. Preheat your oven to 420°F and line a muffin pan with 4 (or 8 liners-if baking 8 muffins) liners. Set aside.
    2. Sift flour with baking powder and baking soda twice. Chop walnuts in small chunks and mix with chocolate chips.
    3. Beat egg with coffee until light and frothy. Add sour cream, honey, vanilla, oil and salt. Beat well for a minute or so. 
    4. Add flour and mix just until combined.
    5. Fold in 1/3 of the chocolate-walnut mix and save the rest for toppings.
    6. Spoon the batter in the lined muffin tin. And fill these till the brim. Top them with the remaining walnuts and chocolate chips.
    7. Bake the muffins at 420°F for 7 minutes and reduce the temperature to 350°F. Bake them for another 14-16 minutes. Or until a tooth pick in the center comes out clean. (*See temperature for 8 muffins in recipe notes)
    8. Allow muffins to cool for 10 minutes in the pan. Cool down further on a wire rack.
    Storage:
    These muffins stay fresh in at room temperature for 3 days, 7 days in refrigerator covered tightly. You may freeze them at ease for about 2 months. Thaw at room temperature/in refrigerator or heat up in microwave for 20-30 seconds before devouring!

Notes

• Please don't over fold the batter. Do it and stay ready to witness a heart breaking-throat choking-fat, dry and chewy muffin lying in front of you. To avoid this, fold in only till no dry flour is visible in the batter.
• If these big guys are too much for you to handle, bake 8 instead of 4. That way you can better retain moistness in them. Even if you over mix them slightly.
• For 8 muffins keep the oven temperature at 350 deg F throughout. And bake for about 21-24 minutes.
• These muffins aren't overly sweet. If you prefer them sweeter, add about 1-2 tablespoons of extra sugar to suit your palate.

Nutrition

Calories: 193kcal
Tried this recipe?Mention @Greedyeatsblog or tag #greedyeatsblog!

 

Pin101
101 Shares

More from my oven!

©GREEDY EATS. The content and images on greedyeats are copyright protected. Please do not use/republish my images, content or recipes without my prior permission. When sharing, you can always link back to this post for recipe.

Reader Interactions

Comments

  4. grishma

    Ur recipe is awesome n superr healthy…but can u pls suggest egg substitue and instead of sour cream can i use curd and qty of curd

    Reply

    • GreedyEats

      You may use thick yogurt in same quantity Grishma! But the texture is sure to vary that way. Try egg replacer instead of eggs. Happy to know you liked these. Let me know how they turn out!

      Reply

  7. crumbtopbaking

    These look incredible Neha! The walnut/chocolate/coffee combo sounds delicious and those muffin tops are calling my name! Perfect on-the-go breakfast!

    Reply

  8. Laura

    These are so inviting, Neha! I love coffee in anything, particularly chocolate! And the fact they are a one-bowl wonder is the best! I have all these ingredients in my pantry, I may just have to whip up a batch! Thanks for the recipe!

    Reply

  9. neil@neilshealthymeals.com

    OMG, these look absolutely amazing Neha! As a big coffee lover I love any kind of bake / cake that has any kinds of hints of a coffee taste or scent in. These fit that bill. What an amazing recipe this is thanks for this! (Can’t wait to try it for breakfast at the weekend! 😉 )

    Reply

    • GreedyEats

      I am sure you are going to love these Neil! These muffins have slight undertone of coffee. You may increase coffee by a tsp or so, to bring out that strong coffee flavor. So glad you liked these. 🙂

      Reply

  10. chef mimi

    These are just lovely. I quit baking quick breads years ago when my kids left home. But now I have a grand daughter – she’s 3 so she doesn’t eat much – but she’d not only love these, but would love to help me make them!

    Reply

  13. Ani

    Wow muffins r looking awesome Neha. Being new in baking, love to try this recipe . Till now been searching for a recipe which calls for coffee. Definitely will try this out. Thanks for sharing recipe. Only one doubt I have is what’s your cup measurements in terms of grams.

    Reply

  15. Saras

    Thank you so much for this delicious recipe with mouthwatering pictures.

    I just added more sugar – nearly double (I used raw sugar) and double the quantity coffee – used moccona medium roast in this recipe and didn’t put baking powder as in the above recipe, instead of it, I added the well beated egg whites of the given eggs in the final batter . I didn’t put choc chips and vanilla. I used home made thick yoghurt instead of sour cream.

    I prepared it as a round coffee cake with walnuts stirred into the batter.

    It tastes divine for the coffee lovers.

    Reply

Leave a Reply

Your email address will not be published.