Wheat Whey Chocolate Chip Muffins

Wheat Whey Chocolate Chip Muffins up close from above in muffin tray

After recently making Greek yogurt for the first time with my Instant Pot, I found myself with a container full of whey. I’ve never been in this position before, so I turned to Google and settled upon making a batch of Wheat Whey Chocolate Chip Muffins for my soon to arrive house guests.

The batter mixed up quickly and easily, especially with my GIR: Get It Right Spatula.

Wheat Whey Chocolate Chip Muffin batter

I filled each silicone baking cup with the batter. I love these reusable muffin liners and use them for baking and freezing alike, no greasing necessary.

Wheat Whey Chocolate Chip Muffin tray filled with batter before baked from above

Wheat Whey Chocolate Chip Muffin tray filled with batter before baked up close

I topped off each muffin with sugar for a streusel-like experience.

Wheat Whey Chocolate Chip Muffin batter covered with sugar before baked from above

And, no Whey! The whey way outperformed my expectations. The muffins were moist and delicious and our guests finished them off as breakfast and snacks throughout the week. I’m so glad I explored using a new ingredient.

Finished Wheat Whey Chocolate Chip Muffin tray with sugar streusel topping after baked

Happy baking with Whey! Please don’t hesitate to weigh in with your own ways of baking with Whey!

Wheat Whey Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 12
Author: Nina
Ingredients
  • 1 cup whole wheat flour
  • 2 1/4 cup all purpose white flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 3/4 cup chocolate chips
  • 1 teaspoon vanilla extract
  • 1/3 cup canola oil
  • 1 1/2 cups whey or buttermilk or yogurt (regular or greek)
  • coarse white sugar for topping optional
Instructions
  1. Preheat the oven to 400°F.

  2. In first bowl, combine all dry ingredients, including chocolate chips.

  3. In second bowl, whisk together wet ingredients: whey, oil, and vanilla.

  4. Pour wet ingredients into the dry ingredients and stir to combine.

  5. Fill muffin cups 2/3.

  6. Sprinkle the tops of the muffins with the coarse sugar, if desired.

  7. Bake the muffins for 18 to 20 minutes. Insert a toothpick into the center of a muffin. If it comes out clean, muffins are fully baked.

  8. Cool and serve warm or at room temperature.

Recipe Notes

Adapted from King Arthur Flour.

Wheat Whey Chocolate Chip Muffins

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