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