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.
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To make sure your muffins are cooked through, test one from the batch with an instant-read thermometer. Muffins are done at 200-205°F. If you do not own a thermometer, do the toothpick test. If the toothpick comes out clean or with only moist crumbs, your muffin is done.