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Healthy Whole-Wheat Muffins Recipe

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★★★★★

4.7 from 111 reviews

These Healthy Whole-Wheat Muffins are a deliciously wholesome treat made with whole-wheat flour, buttermilk, and a touch of cinnamon for warmth. Perfect for breakfast or a snack, they offer a balance of fiber and flavor with a moist, tender crumb. A sprinkle of turbinado sugar on top adds a satisfying crunch and a hint of sweetness.

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 teaspoon (2g) ground cinnamon (optional)
  • ¼ teaspoon (2g) kosher salt
  • ⅓ cup (71g) packed light brown sugar

Wet Ingredients

  • 1 cup (252g) buttermilk
  • 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 and prepare muffin pan: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line with paper muffin liners to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together 1 ¼ cups (150g) whole-wheat flour, cornstarch, baking powder, baking soda, ground cinnamon (if using), kosher salt, and light brown sugar until well combined.
  3. Combine wet ingredients: In a separate medium bowl, mix the buttermilk, olive oil, egg, and vanilla extract until smooth and fully incorporated.
  4. Incorporate wet into dry: Pour the wet ingredients into the dry ingredient bowl. Gently fold together using a spatula or wooden spoon to combine, taking care not to overmix. The batter should be slightly lumpy but evenly moistened.
  5. Add reserved flour: Sprinkle the remaining 2 tablespoons (15g) of whole-wheat flour over the batter and fold gently just to combine. This helps prevent the muffins from being too wet and improves texture.
  6. Fill muffin cups: Spoon the batter evenly into the prepared muffin pan, filling each cup about ¾ full to allow room for rising.
  7. Sprinkle topping: Lightly sprinkle the tops of the muffins with turbinado sugar for a delightful crunchy finish after baking.
  8. Bake the muffins: Place the pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.

Notes

  • Make sure not to overmix the batter to avoid dense muffins; a few lumps are fine.
  • Substitute buttermilk with plain yogurt mixed with a little milk or water if unavailable.
  • Ground cinnamon is optional but adds a warm flavor note—feel free to omit or increase to taste.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Turbinado sugar adds texture and sweetness; you can skip it if you prefer a softer top.

Keywords: whole-wheat muffins, healthy muffins, breakfast muffins, whole grain baking, cinnamon muffins, low fat muffins

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