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Healthy Whole-Wheat Muffins Recipe

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4.7 from 85 reviews

These Healthy Whole-Wheat Muffins are a wholesome and flavorful baked treat perfect for breakfast or a snack. Made with whole-wheat flour, buttermilk, and a hint of cinnamon, they offer a moist texture with a subtle sweetness boosted by brown sugar and a crunchy turbinado sugar topping. Easy to prepare and packed with nutritious ingredients, these muffins are ideal for those looking for a healthier homemade option.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cups (150 grams) + 2 tablespoons (15g) whole-wheat flour, divided
  • 2 tablespoons (20g) cornstarch
  • 1 ¼ teaspoon (5g) baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoons (2g) ground cinnamon (optional)
  • ¼ teaspoon (2g) kosher salt

Wet Ingredients

  • 1 cup (252g) buttermilk
  • ⅓ cup (71g) packed light brown sugar
  • ¼ cup (56g) olive oil
  • 1 large egg (50g)
  • 1 tablespoon (15g) vanilla extract

Topping

  • Turbinado sugar (sugar in the raw) for sprinkling on top

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1 ¼ cups whole-wheat flour, cornstarch, baking powder, baking soda, ground cinnamon (if using), and kosher salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, light brown sugar, olive oil, egg, and vanilla extract until smooth and fully incorporated.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix to keep the muffins light and tender. If the batter seems too thick, add the remaining 2 tablespoons whole-wheat flour gradually to adjust consistency.
  5. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise while baking.
  6. Sprinkle Topping: Lightly sprinkle the tops of each muffin with turbinado sugar. This will add a crunchy, sweet crust once baked.
  7. Bake: Place the muffin tin in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • For a gluten-free option, substitute whole-wheat flour with a gluten-free baking blend.
  • You can add mix-ins like blueberries, chopped nuts, or chocolate chips for variation.
  • Ensure not to overmix the batter to avoid dense muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://amandafood.com/healthy-whole-wheat-muffins-recipe/