These Einkorn Chocolate Chip Muffins are the best grab and go snack or quick breakfast item! They are healthier than store bought muffins, better than eating cereal, and simply a delicious treat that everyone will enjoy!

Why Einkorn?

This is a popular question. Instead of answering it here, or writing a blog post about it, I’m going to take a shortcut. I’m going to direct you to my very smart sister’s blog where she talks all about why einkorn here.

What you’ll need:

INGREDIENTS:

Einkorn Flour (you can sub with regular too)
Baking Powder (aluminum free)
Baking Soda
Salt (good quality like this one)
Sugar or sugar substitute
Eggs (farm fresh is best!)
Milk
Butter
Avocado Oil or Coconut Oil (melted)
Sour Cream
Vanilla Extract (the real stuff!)
Chocolate Chips

TOOLS:

The process:

Preheat oven to 425 Fahrenheit.
Spray muffin pan with oil, spread butter or use liners.
Mix together melted butter, oil, sugar and eggs.
Add sour cream, milk, and vanilla extract. Mix well until fully incorporated.
Mix in dry ingredients: Flour, baking powder, baking soda, and salt.
After you have a nice thick batter add in the chocolate chips and mix.
Ladle batter into muffin tin. Fill each muffin spot to about 3/4 full.
Reduce heat to 350 and bake for 15 minutes, or until lightly golden brown.
Allow muffins to cool in pan for about 10 minutes.
Serve with a glass of milk and enjoy!

Can I freeze these for later?

Of course, I made this recipe large family style. Even if you aren’t a large family, I encourage you to make this large amount and pop the leftovers in the freezer. Bake them, let them cool, then bag them in a few gallon sized ziplocs and stick them in the freezer.

To thaw:

Pull out of freezer the night before. I set mine on the counter. You can warm the next morning in either the oven or microwave. Serve with a big glass of milk and enjoy a muffin or two!

How long will these last?

If you don’t devour them all they can last a few days on your counter, up to a week in the fridge, and you’ll want to use within 3 months if frozen.

Print Recipe

Einkorn Chocolate Chip Muffins

These muffins are made with wholesome ingredients that you will love feeding your kids and they will love devouring!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Snack

Keyword: breakfast for kids, easy breakfast, large family breakfast, quick breakfast

Equipment

1 Mixer
1 Large Muffin Tray
1 pack of muffin liners

Ingredients

6 cups einkorn flour
2 tbsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cups butter, melted
2/3 cups avocado or coconut oil (melted)
2 cups sweetener coconut sugar, stevia, monkfruit, honey, etc.
4 large eggs
2/3 cups sour cream can sub yogurt
2 cups milk
2 tsp pure vanilla extract
3 cups chocolate chips

Instructions

Preheat oven to 425 degrees Fahrenheit
Combine wet ingredients in mixer: melted butter, oil, eggs, sour cream, milk, vanilla extract, sweetner
Add dry ingredients to mixer with the wet ingredients: flour, baking powder, baking soda, salt
After ingredients are well mixed gently add in chocolate chips
Line baking muffin pan with liners, butter or oil
Scoop batter into each muffin spot filling about 2/3 to 3/4 full
Bake at 425 degrees Fahrenheit for 5 minutes
Reduce temperature to 350 degrees Fahrenheit
Continue baking for about 15 minutes or until golden brown and toothpick comes out clean
Remove from oven and allow to cool for 10 minutes
Serve with a glass of milk
Store leftovers in container or gallon ziplock bag

Notes

Leftovers may be stored on counter for about 4 days.

If refrigerated leftovers may last up to 1 week.

Leftovers can be frozen in appropriate freezer containers or bags for up to 3 months.

To use freezer muffins, simply remove from freezer and allow to thaw on counter overnight.

You can reheat them in the oven or microwave.

You can use a giant muffin pan or mini muffin pan but may need to reduce baking time. Bake giant muffins for about 25 minutes at 350. Bake mini muffins for about 12 minutes at 350.