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Kamut Chocolate Chip Muffins - Soft, Nutty, and Comforting

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.