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Home » Muffins

Whole wheat breakfast muffins

Published February 23, 2018 Last Modified January 6, 2024 By GreedyEats

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Meet my new favorite morning obsession! Big and fat whole wheat 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.

MUFFINS SUCCESS TRICKS

You are not allowed 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.

If you too are a breakfast lover like me, try this Breakfast Poutine next. Pair it with this flavor packed Slow Cooker Hot Chocolate!

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

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.

Recipe

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!
5 from 3 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: International
Prep Time: 5 minutes minutes
Cook Time: 23 minutes minutes
Total Time: 28 minutes minutes
Servings 4 Muffins
Calories: 193kcal
Author: Neha

Ingredients

  • ¾ Cup (85 gms) Whole wheat flour
  • 6 Tbsps(90 gms) Sour cream
  • 4 Tbsp Any flavorless cooking oil (I used avocado oil)
  • ¼ cup Honey/brownsugar
  • 1 (4 Tbsp) Egg
  • 2 tsp Instant coffee granules
  • â…› tsp Salt
  • ¼ tsp Baking powder
  • ¼ tsp Baking soda
  • 1 tsp Vanilla Extract
  • â…” Cup Mini chocolate chips
  • â…” 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 â…“ 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

  • 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.
  • 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.

Nutrition

Calories: 193kcal
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

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Reader Interactions

Comments

  1. Colleen

    January 19, 2024 at 12:53 pm

    5 stars
    I was skeptical about the flour to chocolate/walnut ratio in these and also uneasy about my kids (who are not walnut fans) liking them. I tripled the recipe and used about a cup and a half of walnuts and mostly cacao nibs in stead of chips, with a token amount of dark chocolate in the batter but only nibs on top. I used honey (eye-balled) and espresso powder.
    These are amazing! The crunch from the walnuts + nibs is outstanding with the moist muffin. I'm accustomed to subtle sweetness and was looking for something I could feel good about giving my kids in the A.M. Jackpot! Very interesting recipe with such a unique flavor. Very grateful for the share! Also, thank you for including weights for the flour and yogurt. I mill our flour and it comes out a bit sifted so it's difficult knowing whether the quantity is correct without weights in recipes.

    Reply
  2. Cris

    January 06, 2019 at 4:02 pm

    These look so delicious! I'm obsessed with anything with walnuts so really need to try these soon.

    Reply
  3. Saras

    August 27, 2018 at 1:09 pm

    5 stars
    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
    • GreedyEats

      August 27, 2018 at 5:54 pm

      Glad to hear it Saras! Loved the changes you made in this cake and it still worked out wonderfully well! 🙂

      Reply
  4. Kelly Maggiore

    July 02, 2018 at 3:53 pm

    These look soooooo good!

    Reply
    • GreedyEats

      July 02, 2018 at 9:06 pm

      Yayy!!!

      Reply
  5. Ani

    April 30, 2018 at 9:46 pm

    5 stars
    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
    • GreedyEats

      May 01, 2018 at 5:56 pm

      Thanks Ani! The gram measurements are already mentioned in the recipe along with the cups in brackets. Hope you enjoy these!

      Reply
  6. Anonymous

    April 05, 2018 at 11:02 pm

    How about using microwave in covection mode will the temperature will be same ?

    Reply
    • GreedyEats

      April 06, 2018 at 1:50 pm

      Sorry! Never baked this one in microwave. So no idea! Would love to know how it turned out if you try though. 🙂

      Reply
  7. GB

    March 05, 2018 at 12:57 pm

    These muffins were so easy to make and very light and delicious!

    Reply
    • GreedyEats

      March 05, 2018 at 2:03 pm

      Thanks for your lovely feedback. 🙂

      Reply
  8. chef mimi

    February 27, 2018 at 6:55 pm

    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
    • GreedyEats

      February 27, 2018 at 7:59 pm

      Wow! That sounds super cute. Kids are the best company ever! And baking with them is like breathing in the heaven of happiness! Have a great time! <3

      Reply
      • chef mimi

        February 27, 2018 at 8:00 pm

        A little messy, but definitely fun!

      • GreedyEats

        February 27, 2018 at 8:00 pm

        Haha..So true!

  9. [email protected]

    February 27, 2018 at 6:05 am

    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

      February 27, 2018 at 11:21 am

      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. Laura

    February 26, 2018 at 12:31 pm

    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
    • GreedyEats

      February 27, 2018 at 11:24 am

      You aren't going to regret it Laura! Coffee and chocolate can never fail us. 😉

      Reply
  11. crumbtopbaking

    February 24, 2018 at 4:05 pm

    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
    • GreedyEats

      February 25, 2018 at 10:53 am

      Thanks Leanne! Muffin tops are the most delicious things on earth. I am so glad you liked these. 🙂

      Reply
  12. eastofedencook

    February 24, 2018 at 1:11 pm

    Chocolate and coffee are always a grand pairing! Better yet at breakfast! These muffins would be a wonderful start to any day.

    Reply
    • GreedyEats

      February 25, 2018 at 10:56 am

      Absolutely Deb! Chocolate/walnuts/coffee give me any or all of these any time, any day! Thanks for stopping by and liking these. 🙂

      Reply
  13. Nimmy

    February 24, 2018 at 2:50 am

    Any alternative for sour cream?

    Reply
    • GreedyEats

      February 25, 2018 at 10:57 am

      Hi Nimmy! Sour cream produced extremely light baked goods. You may replace it with thick yogurt here. But the texture won't be the same. 🙂

      Reply
  14. grishma

    February 23, 2018 at 11:02 pm

    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

      February 25, 2018 at 11:00 am

      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
  15. D. Wallace Peach

    February 23, 2018 at 12:33 pm

    Nice! I love the combination of walnuts and chocolate. Those look perfect for breakfast or dessert!

    Reply
    • GreedyEats

      February 23, 2018 at 1:43 pm

      You said it so right. Chocolate+walnuts+coffee always a winner. 😉

      Reply
  16. Sally Wright

    February 23, 2018 at 11:14 am

    Thanks for the recipe Neha! This fits my bill of healthy and wholesome muffin

    Reply
    • GreedyEats

      February 23, 2018 at 12:44 pm

      You are always welcome Sally!

      Reply
  17. InspiresN

    February 23, 2018 at 10:39 am

    good looking muffins and healthy ingredients as well! nice share!!

    Reply
    • GreedyEats

      February 23, 2018 at 10:55 am

      Thanks for liking these. 🙂

      Reply
      • Giselle

        July 02, 2019 at 8:00 am

        Hi how can I make this eggless

      • GreedyEats

        July 14, 2019 at 9:40 pm

        Hi Giselle! I have never made these eggless but I believe flax egg should work here.

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