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
Advertisement
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
26 grams carbs; 34 milligrams cholesterol; 192 calories; 2 grams monounsaturated fat; 5 grams saturated fat; 8 grams fat; 1 gram fiber; 158 milligrams sodium; 3 grams protein; 1 gram 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.
Powered by
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.
Still my go-to muffin recipe. Just wanted to add that I think they're better when they're darker than what I was used to, so don't be tempted to bake them at a lower temperature or yank them out too soon. You get a nice crisp exterior this way, and the inside doesn't dry out but finishes cooking to become what is, to me, the ideal muffin texture--in fact, the times I've pulled them out when they were only a golden brown instead of a nice burnished bronze, I thought the insides were too doughy.
I make a batch of this weekly - a favourite for both the kids and adults. So versatile. I never have buttermilk so always use Greek yogurt, but sometimes need to add milk to thin it out - depends on how wet the 1c of fruits/veg ends up being. Favourite version so far is adding: mashed bananas, dark chocolate chips & cinnamon.
Greek yogurt and acv subbed for buttermilk. Definitely needs some spices and nuts imo, but excellent blueprint comes out perfect everytime.
Made it with organic Einkorn flour, kefir instead of buttermilk and pumpkin purée. Excellent and tender.