Soft Whole Wheat Muffins – say goodbye to dry, flavorless wheat muffins! This recipe yields muffins that are tender, moist, and delicious, even with 100% whole wheat flour.
I am always on the lookout for a new muffin recipe. Especially one that is on the healthy side. I found this whole wheat muffin recipe several years ago at the Sister’s Cafe.
I’m sure glad I got it back then, because the site is no longer around, and these muffins have become a family favorite!
The original recipe called for a full cup of brown sugar, but I cut it back to 3/4 cup and they are still plenty sweet. I also add finely chopped pecans to my muffins for a boost of protein and fiber. And of course they add a nice little crunch
I know sometimes baked goods made with 100% whole wheat are sometimes dry and flavorless, but these muffins are far from that. Every one of my kids loves them! I usually make a double batch so I can store the leftovers in the freezer.
How To Make Whole Wheat Muffins
Ingredients needed for this recipe:
- brown sugar
- baking soda
- vanilla extract
- freshly ground whole wheat flour (white wheat is best)
Mix together all ingredients except flour and nuts. Stir in flour, then pecans. Pour into well greased muffin pans. (Batter will be thin.)
Bake at 350° for about 15 minutes. Let cool in pan for about 5 minutes before removing to cooling racks.
-White wheat makes the lightest and softest baked goods. Red wheat will work, but you do end up with a more dense product.
-Freshly ground wheat flour tastes better, and is better for you. I have a Nutrimill, and I love it! After I grind my wheat, I store the leftover flour in gallon sized ziplock bags in the freezer.
It’s not quite the same as warm, just ground flour, but it’s close. And it is much, much better than the bags of wheat flour you can buy at the grocery store!
How to store Wheat Muffins
-These muffins will keep at room temperature for 3-5 days if stored in an airtight container. They also freeze really well. I like to freeze mine in freezer ziplock bags so that I can squeeze the air out of the bag as we eat them. They seem to keep better that way.
Variations to this Whole Wheat Muffin Recipe
– Dried fruit is a tasty addition. We love it with chopped dates or Craisins.
-You can use any type of nuts. Pecans are our favorite, but you can try walnuts, cashews, peanuts, or whatever you like.
-Try adding a teaspoon of cinnamon or pumpkin pie spice for a yummy fall flavored muffin. You could even brush the tops of the muffins with melted butter and sprinkle them with cinnamon sugar while they are still hot.
-We’ve only tried dried fruit, but you could stir in some chopped apples, or any type of berries.
We love these muffins best served warm, and some members of my family like them with a pat of butter. Personally, I think they’re perfect just the way they are!
MORE TASTY RECIPES WITH WHOLE WHEAT FLOUR
MORE AMAZING MUFFIN RECIPES
- Apple Snickerdoodle Muffins
- Peanut Butter Chocolate Chip Muffins
- Banana Apple Muffins
- Granola Muffins
SWEET WHOLE WHEAT MUFFINS RECIPE
- 1/2 cup vegetable oil
- 1 egg
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1 cup milk
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 cups freshly ground whole wheat flour (I used white wheat)
- 1/2 cup chopped pecans
- Grind 2-3 cups of white wheat to make your flour. You will have leftover whole wheat flour. I use a Nutrimill to grind my wheat, and I love it!
- Preheat oven to 350 degrees. Spray muffin tins with non-stick spray, set aside.
- Whisk together oil, egg, salt, brown sugar, milk, baking soda, and vanilla extract in a large mixing bowl.
- Whisk in two cups of the whole wheat flour. Batter will be runny.
- Pour batter into well greased muffin pans. Bake at 350° for about 15 minutes.
- Let muffins cool in pan for about 5 minutes before removing to cooling racks.
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Amount Per Serving: Calories: 192Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 14mgSodium: 136mgCarbohydrates: 22gNet Carbohydrates: 0gFiber: 2gSugar: 9gSugar Alcohols: 0gProtein: 3g