Whole Wheat Muffins
Updated February 27, 2024
Evan Sung for The New York Times
- Total Time
- 30 minutes
- Cook Time
- 25 to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup melted unsalted butter, more for greasing tins
2 ½ cups whole wheat flour, preferably pastry flour
¾ to 1 cup sugar, depending on sweetness of fruit
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
1 egg, beaten
½ cup buttermilk
Nutritional analysis per serving
29 grams carbs; 34 milligrams cholesterol; 203 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 1 gram fiber; 158 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
- Step 2
Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.
Private Notes
Comments
I make these all the time - very flexible recipe. My favorite is 2 cups regular whole wheat flour and 1/2 cup almond meal subbed for pastry flour, kefir subbed for buttermilk, 1/2 cup maple syrup subbed for sugar and some frozen bluebluerries or raspberries
Simple and delicious. I used applesauce and added frozen raw chopped cranberries. I used plain yogurt (not Greek!) instead of buttermilk. No need for pastry flour - I used regular whole wheat flour and they were very tender.
Mmmmmm I make these muffins often -- with a mashed banana, and pint of blueberries. (Kids love them because the sugar creates a sweet, crunchy crust on them.) And today, I substituted coconut oil and unsweetened almond milk for the butter and buttermilk, and the muffins were so good: less dense than when I follow the original recipe, very tender and so delicious. And I do tend to bake them for only about 19-20 minutes (keeps them from drying out, but they still get golden brown).
I live at high altitude and this is what I did and they were amazing. I did not have whole wheat pastry flour so I used one and a half cups whole wheat flour and one cup regular flour. I added one pre packaged serving size container of applesauce for additional moisture and upped the milk to 3/4 of a cup. I did not have buttermilk so I used the hack that combines milk with vinegar. I mashed a banana and then used a shredded zucchini to create 1 cup between them. I used a half a cup of toasted pecans and pepitas mixed together and added half a teaspoon of cinnamon. I also added about a cup of blueberries. I baked them at 350° convection for 37 minutes. They were AMAZING. I made these changes based on other people’s suggestions and the fact that I live at high altitude baked goods tend to be drier and it’s difficult to get them to rise, but these things worked great. I did not omit any of the ingredients such as butter FYI.
Yum. Used two old bananas, sunflower oil instead of butter, 1/2 cup brown sugar, plus raisins (~1/2 cup) and walnuts (~1 cup or so).
Very tasty after 25 minutes with my “healthier” substitutions. I used regular ww flour; 1/4 C olive oil and 1/4 C applesauce instead of the butter; 12 drops pure monk fruit extract and 1/4 C maple syrup for the sugar. For fruit, I used 1/2 C finely diced sweet apple and 1/2 C applesauce. After reading the comments, I added 1 tsp Penzey’s pie spice blend and extra 1/2 tsp cinnamon. If you’re not familiar with Penzey’s, you will be delighted by the freshness. The cinnamon is so sweet.