These Brown Sugar Whole Wheat Muffins are one of my most favorite recipes. They are so easy and so fast to whip up as breakfast, a snack, or a complement to soup or salad. They are soft, moist, and fluffy, and they don’t dry out by the second day! In fact, they actually stay nice and moist for several days when stored in an airtight container.
These muffins are also the base I used for my Apple Cider Muffins. If you want something unique that speaks “October” loud and clear, try them out. Delish!
When I was in high school, I attended an early morning seminary class for church. We always had something called “Friday Feast” every Friday. We rotated taking turns bringing a treat to share with the class. When it was my turn, I wanted to impress a cute boy in class that I had a crush on by making some killer Blueberry Muffins. Unfortunately, I had not yet figured out that unlike cupcakes, muffins should NOT be mixed and beaten vigorously.
Instead, I mixed and beat that muffin dough with all my might because I thought it would make them turn out perfectly light and fluffy. Much to my dismay, they cooked up hard as rocks. Fortunately, I learned my lesson loud and clear the first time that muffin batter should be mixed and folded very GENTLY.
These pictures show that in the first bowl, a larger bowl, should go the wheat flour, brown sugar, baking soda, and salt. In a separate bowl should be the eggs, milk, oil, and vanilla. Whisk the dry ingredients first to resemble a sandy mixture, and then use the whisk to combine the eggs and milk mixture. Then pour the liquid mixture into the dry and very gently fold and stir until the batter is just barely combined. Spoon the batter into prepared muffin tins and bake accordingly. Once completely cooled, store the muffins in an airtight container at room temperature. They can be frozen if desired.
Viola! Whole Wheat Muffins that taste like dessert. Mmm oh so Delish!
- 2 cups whole wheat flour
- 1 cup brown sugar
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup milk
- ½ cup canola oil (can use half oil, half applesauce)
- 1 lightly beaten egg
- 1 tsp. vanilla
- Combine flour, sugar, baking soda and salt in a large bowl. Whisk to combine.
- Whisk together milk, oil, egg, and vanilla in a separate bowl.
- Add wet ingredients to dry and mix gently until just combined.
- Fill muffin cups ¾ full. Bake at 375 for 15-20 minutes, or until toothpick inserted into muffin comes out clear. About 7-8 minutes for mini muffins.
- Makes 1 dozen standard size muffins.