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Whole Wheat Muffins

These wholesome whole wheat muffins bring the perfect balance of nutty flavor and tender crumb to your breakfast table. Made with simple pantry ingredients, they're the kind of comforting treat that makes busy mornings feel a little more special while keeping your family satisfied.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 cups whole wheat flour
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 cup milk
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries or chocolate chips (optional)

Method
 

  1. Preheat oven to 400°F and line a 12-cup muffin tin with paper liners or grease with butter.
  2. Whisk together whole wheat flour, brown sugar, baking powder, and salt in a large bowl. Make sure no lumps remain in the brown sugar.
  3. In a separate bowl, beat the egg lightly, then whisk in milk, oil, honey, and vanilla until smooth. The mixture should look creamy and well-blended.
  4. Pour wet ingredients into dry ingredients and gently fold together until just combined. The batter should look slightly lumpy. Fold in blueberries or chocolate chips if using.
  5. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 18-20 minutes until tops are golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
  6. Let muffins cool in pan for 5 minutes before transferring to a wire rack.

Notes

Mix the dry ingredients the night before and store in a covered bowl for faster morning prep. Don't overmix the batter - stir just until flour disappears to prevent tough, rubbery muffins. Avoid opening the oven door during the first 15 minutes of baking. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat frozen muffins in microwave for 30 seconds or wrap in foil and warm in 350°F oven.