Last Updated on May 30, 2026 by Kimberly
Have you ever need to use up a container of sour cream quickly? Our fridge is quite cold in the back. I recently discovered a frozen container of sour cream. After it thawed, the texture was weird, but it was still good to use. I knew the perfect recipe to make – einkorn flour sour cream chocolate chip muffins!
Why You’ll Love Einkorn Flour Sour Cream Chocolate Chip Muffins
Simple and Easy Recipe – No fancy equipment needed. Simply measure out your ingredients and combine.
Soft, bakery-style muffins –Einkorn flour gives these muffins an extra depth of flavor while maintaining a soft texture. I include tips for achieving a bakery-style muffin dome in the recipe steps.
Nutrition – Whole grain einkorn flour contains fiber, vitamins, minerals, and antioxidants. It really ramps up the nutrition in this muffin recipe. It is a great flour for those who are gluten-sensitive since it’s protein structure is different than modern wheat and easier to digest.
Ingredients & Substitutions for Einkorn Flour Sour Cream Chocolate Chip Muffins
- Milk – I use whole milk.
- Olive oil – This is the fat for this recipe.
- Eggs – Eggs help so much with binding your batter when using Einkorn flour.
- Sour cream – This gives the muffins their moist texture.
- Organic sugar – This is my preferred sweetener.
- Fresh milled einkorn flour – You can substitute fresh milled white wheat flour or all-purpose flour.
- Salt – I like to use sea salt in my baking.
- Baking powder – Here’s the aluminum-free brand I use!
- Baking soda – This along with the baking powder helps the muffins rise.
- Vanilla – Helps give the recipe flavor
- Chocolate chips – Don’t skimp on the chocolate chips! These really make the muffins taste like they come from a bakery.
How to Make Einkorn Flour Sour Cream Chocolate Chip Muffins
Mill einkorn berries in a wheat mill.
Combine einkorn flour, salt, baking powder, and baking soda in a mixing bowl. Set aside.
In a separate mixing bowl, cream milk, olive oil, and sugar. Add in eggs, sour cream, and vanilla and combine. Slowly add the dry ingredients to the wet ingredients, being careful not to overmix.
Gently fold chocolate chips into the batter. Let batter sit for 15 minutes while the oven preheats to 425°F.
For bakery-style muffins, line two muffin tins with 6 muffin liners spaced out evenly. Fill each liner with 6 tablespoons of batter. Bake at 425°F for 7 minutes. Turn the oven down to 350°F and bake for 13 more minutes. Let cool on wire baking racks.
Einkorn Flour Sour Cream Chocolate Chip Muffins
Ingredients
- 3 cups fresh milled einkorn flour Can substitute 2 1/2 cups fresh milled wheat flour or all-purpose flour.
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup sugar These muffins are not overly sweet. Double the sugar for sweeter muffins.
- 2 eggs
- 2/3 cup olive oil
- 1 cup sour cream Can substitute Greek yogurt.
- 1/4 cup milk
- 1 tsp vanilla
- 1 1/2 cup chocolate chips
Instructions
- Stir flour, baking powder, baking soda, and salt together in a mixing bowl. Set aside.
- Cream sugar and oil together in a separate mixing bowl.
- Add eggs, sour cream, milk, and vanilla to bowl and mix.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Do not over mix the batter. Einkorn flour does not perform well with heavy mixing.
- Preheat oven to 425°F. Let batter rest for 15 minutes while oven preheats. Letting einkorn flour batter rest before baking helps ensure the flour is fully hydrated, resulting in a better texture.
- For bakery-style muffins, fill 2 muffin pans with 6 cupcake liners, space the liners evenly. Fill each liner with 6 tablespoons of batter.
- Bake at 425°F for 7 minutes, turn oven down to 350°F and bake for an additional 13 minutes.
- Take muffin pans out and allow to cool on a baking rack.
- If you make this recipe, please scroll to the comments and give it a rating. This helps my website so much!
How to Store and Reheat Einkorn Flour Sour Cream Chocolate Chip Muffins
Airtight Container – Allow chocolate chip muffins to cool completely and place in an airtight container. They keep fresh for a few days on the counter, if they last that long!
Freezer Bags – I will usually double the batch when I make these muffins. Half of the einkorn flour muffins will go into an airtight container. I will put the other half into freezer bags to store in the freezer for an easy make-ahead breakfast. The night before you want to serve them, take the bag of muffins out of the freezer and set on the counter to thaw.
FAQS
I don’t have einkorn flour. Can I still make these sour cream chocolate chip muffins?
Of course! You can substitute all-purpose flour, fresh milled white wheat flour, or all-purpose einkorn. Simply use 2 1/2 cups for these options.
I don’t have sour cream. Can I make these muffins with Greek yogurt?
Absolutely! You can use an equal measurement of Greek yogurt as a substitute for sour cream in this recipe.
Can I make these muffins ahead of time?
Yes, I make large batches of muffins for make-ahead breakfasts. If storing for longer than twenty-four hours, I recommend putting these muffins in the freezer.
More Fresh Milled Flour Muffin Recipes!
Healthy Zucchini Muffins with Fresh Milled Flour – A great way to use all your garden-fresh zucchini! This recipe calls for soft white wheat flour.
Banana Bread Muffins with Chocolate Chips – A family classic! This recipes calls for soft white wheat flour and plenty of chocolate chips.
Einkorn Flour Blueberry Muffins – A must for blueberry lovers! This recipe also uses fresh milled einkorn flour.
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