Everyone needs a really good Chocolate Chip Muffin recipe…and congratulations you have found it! Absolutely DIVINE. 100% bakery worthy.

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Serves: 12

  • 1 1/4 cup unbleached all-purpose flour
  • 1 1/4 cup sprouted flour (I used Khorasan)
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted Kerrygold butter, melted and cooled
  • 1/2 cup Truvia baking blend
  • 2 large eggs
  • 1 cup organic whole milk
  • 1 tbsp vanilla extract
  • 1 & ½ cups chocolate chips
  1. Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
  2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  4. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.


*Adapted from Little Sweet Baker