Serves 12
140 cal · 37 min
Whole Wheat Muffins
Recipe GLPRa7ad8f9e7aaa93
These wholesome whole wheat muffins combine the nutty flavor of whole grain with a hint of cinnamon. They're quick to prepare and perfect for breakfast or an afternoon treat. The batter comes together easily with minimal mixing, yielding tender, moist muffins with a golden cinnamon-sugar crust on top.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup firmly packed brown sugar
1 cup 1% low-fat milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 400°F. Lightly grease or spray a standard 12-cup muffin pan with non-stick cooking spray, or insert paper muffin liners into the cups.
In a small bowl, combine the granulated sugar and ground cinnamon. Stir well and set aside to use as a topping.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking powder, and brown sugar until evenly combined.
Pour the milk into a glass measuring cup and add the eggs, vanilla extract, and melted butter or oil.
Using a fork, beat the wet ingredients together until the eggs are fully incorporated and the mixture is well blended.
Pour the wet mixture over the flour mixture and stir with a spoon using approximately 20 strokes, just until the dry ingredients are barely moistened. The batter should remain lumpy and thick—do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Sprinkle approximately 1/4 teaspoon of the cinnamon-sugar topping over each muffin.
Bake in the preheated 400°F oven for 20 to 25 minutes, until the muffins are golden brown on top.
Remove from the oven and let cool slightly before serving warm. Store leftover muffins in an airtight container at room temperature, or wrap and freeze for later use.
