Loaded with fiber, nutrients and flavor, whole wheat muffins are my go-to for baking for my family. I tend to make a couple of batches every week, and they are eaten just as quickly as they are prepared. My favorite way to serve these is with a nice, hot bowl of bean soup. My children love to submerge the entire muffin in the soup and let it soak up all of the goodness. I especially love to slice it to separate the top from the bottom and then slather a pad of butter on each side. Miam! (That’s French for yum!) However you decide to enjoy this recipe, it will be a delicious.
This whole wheat muffin recipe is super easy to make and comes together like most muffin recipes. First, combine your dry, then mix your wet, and finally, incorporate. For your dry ingredients, you will need whole wheat flour, sugar (brown or granulated, either works!) baking powder and salt. That’s it.
For your wet ingredients, you will need milk, eggs and butter. Super simple!
Above all, the key to making these muffins successfully is not to over mix. You really want to fold to combine your ingredients and stop as soon as your flour is incorporated. In addition, you could totally add in some blueberries or even chocolate chips at this point.
Lastly, scoop into a 12 cup muffin pan and bake for about 20 minutes.
These muffins bake up incredibly well.
They always produce the best dome!
I really love these.
Especially with butter.
If you love muffins, you might also love these recipes below!
Whole Wheat Muffins
- 2 cups whole wheat flour
- 1/2 cup sugar brown or granulated
- 1 TBSP baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 eggs
- 1/4 cup melted butter
Preheat your oven to 350 degrees and grease a 12 cup muffin pan.
Start by melting your butter and then set it aside.
Combine all of your dry ingredients in a large bowl. In a separate bowl or measuring cup, add your milk, eggs and melted butter. Mix very well and then pour into your dry ingredients.
Fold your wet ingredients into your dry ingredients just until combined and then scoop into your muffin pan.
Bake for 20 minutes and enjoy!