These whole wheat brown muffins are an “oldie but a goodie” recipe that my sister Erin shared with me years ago. It was once on our blog but somehow got lost. A reader emailed me requesting it so I did a little digging and found it again for her! This is a sweet basic muffin that comes together quick and tastes great! I have a wheat grinder so I like to make them with freshly ground wheat berries, but you can use regular wheat flour from the store too. A great way to get more fiber and nutrients into your family. I make them in my kitchen aid mixer, or Bosch if I am doubling or tripling the batch, but you can easily make it by hand with a wooden spoon and bowl. They are great to enjoy anytime of the day. Perfect with eggs or fruit in the morning, spread with peanut butter and jelly for lunch or as a side with any salad, soup or grilled entree for dinner. They freeze well too!
Ingredients for Whole Wheat Brown Sugar Muffins
- Milk
- Oil or Melted Butter
- Egg
- Vanilla
- Brown Sugar
- Whole Wheat
- Baking Soda
- Salt
My favorite tool for making muffins:
I love this scoop that makes the perfect sized muffins quickly and efficiently!
It has been a while since I made these muffins but I will have to bake some soon and get a good picture for this post. In the mean time–enjoy!
PrintWhole Wheat Brown Sugar Muffins
Description
Whole Wheat Brown Sugar Muffins that are sweet tender and delicous. This recipe comes together easily and your whole family will love it.
Ingredients
1 cup milk
1/2 cup oil (or melted butter)
1 egg
1 tsp vanilla
1 cup brown sugar
2 cups whole wheat flour (I like to use freshly ground)
1/2 tsp salt
1/2 tsp baking soda
Instructions
Mix milk, oil, egg, vanilla, and sugar.
Pour into a bowl containing the dry ingredients (the flour, salt and baking soda) and mix well with spoon. You can do this in your mixer or by hand.
Fill greased muffin tins 2/3 full
Bake at 350 for 20 minutes (check a few minutes early).
Notes
Makes 1 1/2 dozen
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