Kamut Chocolate Chip Muffins – Soft, Nutty, and Comforting

These Kamut chocolate chip muffins are the kind of cozy bake that makes your kitchen smell like a hug. They’re tender, lightly sweet, and studded with melty chocolate in every bite. Kamut flour brings a warm, nutty flavor and a soft crumb that feels extra satisfying.

Whether you’re baking for breakfast, snack time, or a treat to share, these muffins are an easy win. No special equipment, no fuss—just simple ingredients and a great result.

Kamut Chocolate Chip Muffins - Soft, Nutty, and Comforting

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 1/2 cups (180 g) Kamut flour (finely milled; spoon and level)
• 1/2 cup (60 g) all-purpose flour (helps keep the muffins light)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (70 g) light brown sugar (packed)
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk (or see Alternatives)
• 1/3 cup (80 ml) neutral oil (like avocado, canola, or light olive)
• 2 tsp vanilla extract
• 1 cup (170 g) chocolate chips (semi-sweet or dark)
• Optional: 1/2 cup (60 g) chopped walnuts or pecans
• Optional topping: Turbinado sugar for a crunchy top

Method

 

1. Preheat and prep: Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with liners or lightly grease.
2. Mix dry ingredients: In a large bowl, whisk together the Kamut flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Whisk wet ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth and slightly frothy.
4. Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. A few streaks of flour are okay.
5. Add chips: Fold in the chocolate chips (and nuts, if using) with minimal stirring. Overmixing makes muffins tough.
6. Fill the tin: Divide the batter evenly among the 12 cups, filling them about 3/4 full. Sprinkle tops with a pinch of turbinado sugar if you like a crunch.
7. Bake hot, then lower: Bake at 400°F (200°C) for 5 minutes to help lift the tops. Without opening the oven, reduce heat to 350°F (175°C) and bake another 12–15 minutes, until the centers spring back and a tester comes out with a few moist crumbs.
8. Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a rack to cool. Enjoy warm while the chocolate is melty.

What Makes This Special

Kamut flour (also called Khorasan wheat) gives these muffins a distinct flavor and texture. It’s naturally rich and slightly buttery, which pairs beautifully with chocolate.

The batter comes together fast, and the muffins stay moist without being heavy. These aren’t overly sweet—just balanced and warm, with a bakery-style top and soft center.

• Nutty flavor: Kamut adds depth you don’t get from all-purpose flour alone.
• Great texture: Tender crumb with a gentle chew, not crumbly or dry.
• Simple method: One bowl for wet, one for dry, and you’re set.
• Make-ahead friendly: They keep well and freeze beautifully.

What You’ll Need

• 1 1/2 cups (180 g) Kamut flour (finely milled; spoon and level)
• 1/2 cup (60 g) all-purpose flour (helps keep the muffins light)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (70 g) light brown sugar (packed)
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk (or see Alternatives)
• 1/3 cup (80 ml) neutral oil (like avocado, canola, or light olive)
• 2 tsp vanilla extract
• 1 cup (170 g) chocolate chips (semi-sweet or dark)
• Optional: 1/2 cup (60 g) chopped walnuts or pecans
• Optional topping: Turbinado sugar for a crunchy top

Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with liners or lightly grease.
2. Mix dry ingredients: In a large bowl, whisk together the Kamut flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Whisk wet ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth and slightly frothy.
4. Combine: Pour the wet mixture into the dry ingredients.

   Stir gently with a spatula until just combined. A few streaks of flour are okay.

5. Add chips: Fold in the chocolate chips (and nuts, if using) with minimal stirring. Overmixing makes muffins tough.
6. Fill the tin: Divide the batter evenly among the 12 cups, filling them about 3/4 full.

   Sprinkle tops with a pinch of turbinado sugar if you like a crunch.

7. Bake hot, then lower: Bake at 400°F (200°C) for 5 minutes to help lift the tops. Without opening the oven, reduce heat to 350°F (175°C) and bake another 12–15 minutes, until the centers spring back and a tester comes out with a few moist crumbs.
8. Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a rack to cool. Enjoy warm while the chocolate is melty.

Keeping It Fresh

Once cooled, store muffins in an airtight container at room temperature for up to 3 days.

Slip in a paper towel to absorb excess moisture and keep the tops from getting sticky. For longer storage, freeze them: wrap individually and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 8–10 minutes.

Why This is Good for You

Kamut flour is an ancient grain known for its naturally rich flavor and satisfying texture.

It contains protein, fiber, and minerals like selenium and magnesium. Paired with balanced sweetness and oil (instead of butter), these muffins feel indulgent without being heavy. You’re getting a treat with a bit more substance than a typical white-flour muffin.

Common Mistakes to Avoid

• Overmixing the batter: Stir just until combined.

  Overmixing develops gluten and leads to tough, peaked muffins.

• Skipping the temperature change: Starting hot helps lift the muffin tops. Don’t forget to reduce the heat.
• Using cold ingredients: Room-temperature eggs and buttermilk mix more evenly for a better crumb.
• Overbaking: Kamut can dry out if baked too long. Pull them as soon as the tester has a few moist crumbs.
• Too much flour: Spoon flour into your measuring cup and level it off.

  Packed flour leads to dense muffins.

Alternatives

• Dairy-free: Use unsweetened almond or oat milk with 1 tablespoon lemon juice or vinegar to mimic buttermilk. Let it sit 5 minutes to curdle.
• No all-purpose flour: You can use 100% Kamut flour, but the muffins will be denser. Add 1–2 tablespoons extra buttermilk if the batter seems thick.
• Oil swap: Melted coconut oil or browned butter both work.

  If using butter, the flavor is great but the crumb will be a bit firmer.

• Mix-ins: Swap chocolate chips for chopped dark chocolate, dried cherries, or blueberries. Add orange zest for a bright twist.
• Less sugar: Reduce the total sugar by up to 3 tablespoons without affecting texture too much.
• Gluten considerations: Kamut contains gluten. If you need gluten-free, use a certified GF 1:1 flour blend and add 1 tablespoon ground flax for structure—flavor will differ.

FAQ

What does Kamut flour taste like?

It has a naturally nutty, slightly buttery flavor with a gentle sweetness.

It’s richer than standard whole wheat and pairs especially well with chocolate and warm spices.

Can I make these without buttermilk?

Yes. Mix 1 cup milk (dairy or plant-based) with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes, then use as directed.

How do I get tall, bakery-style muffin tops?

Start at a higher heat for the first few minutes, then lower the temperature to finish baking.

Also, fill the cups about 3/4 full and avoid overmixing.

Can I use honey or maple syrup instead of sugar?

You can, but reduce the buttermilk by 2 tablespoons to balance the added liquid. Expect a slightly denser, moister crumb and a deeper flavor.

Why are my muffins dry or crumbly?

Likely overbaking or too much flour. Measure lightly, and check doneness a couple minutes early.

Kamut benefits from a gentle bake and a bit of moisture.

Can I make mini muffins?

Yes. Fill mini muffin tins about 2/3 full and bake at 375°F (190°C) for 10–12 minutes. Keep an eye on them—they bake fast.

How should I reheat leftovers?

A quick warm-up in the microwave for 20–30 seconds softens the crumb and remelts the chocolate.

For a slightly crisp top, use a low oven for a few minutes.

Can I add spices?

Absolutely. Try 1/2 teaspoon cinnamon or cardamom, or a pinch of nutmeg. Spices complement Kamut’s natural warmth without overpowering it.

In Conclusion

These Kamut chocolate chip muffins are simple, cozy, and full of character.

They bake up soft and flavorful, with just the right amount of sweetness and a tender crumb. Keep the method easy, don’t overmix, and enjoy them warm. Whether for weekday breakfasts or weekend baking, they’re a reliable, feel-good treat.