Basic Whole Wheat Muffins

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 03/05/21
Basic whole wheat muffin recipe

The Spruce / Ahlam Raffii
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
209 Calories
7g Fat
34g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 209
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 196mg 9%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 8%
Protein 5g
Calcium 72mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Try this basic recipe for whole wheat muffins—courtesy of the Wheat Foods Council—made with whole wheat flour. Though the recipe calls for two full cups of whole wheat flour, many prefer to make whole wheat baked goods with a mixture of half whole wheat and half white flour. 

You can use this basic recipe for whole wheat muffins and add in whatever you'd like, such as raisins, nuts, blueberries, or even chocolate chips. 

If you like these whole wheat muffins, you might also like these applesauce oatmeal muffins, or, for a lower-fat, egg-free, and dairy-free option, try one of these vegan muffin recipes.

Ingredients

  • 1/2 cup butter (or margarine)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1 cup milk
  • 2 cups whole wheat flour

Steps to Make It

  1. Gather the ingredients.

    Ingredients for basic whole wheat muffins
    The Spruce / Ahlam Raffii

  2. Pre-heat oven to 400 F. Line the muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin.

    Line muffin tin
    The Spruce / Ahlam Raffii

  3. Using an electric mixer, cream together the margarine, granulated sugar, brown sugar, and baking soda, scraping the bowl with a spatula.

    Use electric mixer
    The Spruce / Ahlam Raffii

  4. In a separate small bowl, using a fork, beat together the egg and vanilla.

    Beat together egg and vanilla
    The Spruce / Ahlam Raffii

  5. Add to creamed mixture. Beat until light and fluffy.

    Add to creamed mixture
    The Spruce / Ahlam Raffii

  6. Add the milk and then gradually add the whole wheat flour and lightly stir the ingredients together just until combined. Don't overmix your muffin batter!

    Add milk
    The Spruce / Ahlam Raffii

  7. Fill muffin tins 2/3 full.

    Fill muffin tins
    The Spruce / Ahlam Raffii

  8. Bake 15 to 17 minutes or until browned and done.

    Bake muffins
    The Spruce / Ahlam Raffii

How to Have Light and Fluffy Muffins

Achieving those oh-so-delicious, light, fluffy muffins is not that hard once you know the secret behind doing so.

  • Your eggs, milk, and butter or margarine, whichever you decide to use, should be at room temperature.
  • Don't overmix your muffin batter; mix only until the wet and dry ingredients are combined.
  • If adding fruit, nuts, or chips, gently fold them into the batter, do not stir.


Doing these simple steps will keep your muffins from becoming dense and losing their air pockets and will keep the mixture smooth, acquiring that light and fluffy texture in every single bite.

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