Whole Wheat Muffins
| Difficulty | Easy |
| Tempo di preparazione | 40 min |
Description
Muffins are cute and delicious little cakes shaped like mushrooms, originating from America. Perfect for breakfast or a snack, they come in many variations—some with fruit pieces, some with chocolate chips, and others simply flavored with orange, lemon, or vanilla.
This recipe features whole wheat muffins, ideal for those who want a touch of sweetness without feeling too heavy. In addition to using whole wheat flour, the recipe replaces butter with sunflower oil.
If you love wholesome foods, you must try making these delicious muffins—you’ll be amazed at how good they are!
Ingredients
to recalculate the ingredient amounts
| Whole wheat flour | Whole wheat flour | 73 g |
|---|---|---|
| “00” flour | “00” flour | 73 g |
| Sunflower oil | Sunflower oil | 40 ml |
| Brown sugar | Brown sugar | 53 g |
| Eggs | Eggs | 2 |
| Salt | Salt | 1 g |
| Arborea UHT Lactose-Free Milk | Arborea UHT Lactose-Free Milk | 80 ml |
| Baking powder | Baking powder | 5 g |
| Zest of orange | Zest of orange | 3 g |
| Chocolate chips | Chocolate chips | 40 g |
Instructions
Tips
- 1 Many recipes from the United States are easy to make, and these whole wheat muffins are no exception. Combine all the flours in a bowl with the brown sugar, orange zest, a pinch of salt, and baking powder. Mix well.
- 2 In another bowl, combine the liquid ingredients: eggs, milk, and sunflower oil. Mix with a whisk to combine, but do not beat.
- 3 Gradually add the dry mixture to the liquids, whisking gently to avoid lumps.
- 4 Once you have a smooth, homogeneous batter, fold in the chocolate chips. Place paper liners in a muffin tin and fill each about 2/3 full with the batter.
- 5 Bake in a preheated static oven at 180°C (356°F) for about 25 minutes. Let cool before serving.
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Variations
For a two-tone chocolate version, mix in some white chocolate chips along with the milk or dark chocolate ones. Toss the white chocolate chips with a teaspoon of sifted flour before folding them in to prevent them from sinking.
For an even softer and richer texture, you can substitute milk with a pot of plain yogurt, flavored yogurt, or fresh cream.
Always check muffins with a toothpick before removing them from the oven: insert it into the center, and if it comes out dry, they are ready; if sticky, bake for another 5 minutes.
Did You Know?
Muffins are loved worldwide as small cakes perfect for breakfast or a quick snack.
Soft and tasty, they develop their classic domed shape when baked in individual molds.
Muffins are essentially mini cakes with a texture similar to a pound cake, making them a versatile homemade treat. With just a few simple steps, you can create these delightful mushroom-shaped cakes and fill them in many delicious ways.
The method for making them is very simple—you only need a few easy steps to create these delightful mushroom-shaped muffins, ready to be filled in many different ways.
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