Basic Whole Wheat Muffins

By Jolinda Hackett

Updated 06/17/19

Freshly Baked Banana Muffins
JacobVanHouten / Getty Images
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 12 muffins (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 muffins (12 servings)
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 nuts, blueberries, or even chocolate chips. 

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

Ingredients

Steps to Make It

  1. 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.

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

  3. In a separate small bowl, using a fork, beat together the egg and vanilla; add to creamed mixture. Beat until light and fluffy.

  4. 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!

  5. Fill muffin tins 2/3 full and bake 15 to 17 minutes or until browned and done.

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