Description
These Healthy Whole-Wheat Muffins are a delicious and nutritious breakfast or snack option made with whole-wheat flour, buttermilk, and a touch of cinnamon for warm flavor. Naturally moist and lightly sweetened with brown sugar and a drizzle of olive oil, these muffins offer a wholesome treat with a crunchy turbinado sugar topping. Perfect for those looking to enjoy a fiber-rich baked good without compromising on taste.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups (150 grams) whole-wheat flour
- 2 tablespoons (15 grams) whole-wheat flour
- 2 tablespoons (20 grams) cornstarch
- 1 ¼ teaspoon (5 grams) baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon (2 grams) ground cinnamon (optional)
- ¼ teaspoon (2 grams) kosher salt
- ⅓ cup (71 grams) packed light brown sugar
Wet Ingredients
- 1 cup (252 grams) buttermilk
- ¼ cup (56 grams) olive oil
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) vanilla extract
Topping
- Turbinado sugar (sugar in the raw), for sprinkling on top
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together 1 ¼ cups plus 2 tablespoons whole-wheat flour, cornstarch, baking powder, baking soda, cinnamon (if using), kosher salt, and brown sugar. Make sure these are evenly mixed to ensure balanced rising and flavor.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, olive oil, egg, and vanilla extract until smooth and well combined. This mixture ensures moisture and richness in the muffins.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula just until combined. Avoid overmixing to keep the muffins tender; a few lumps are okay.
- Fill muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Add topping: Sprinkle the tops of the muffin batter with turbinado sugar to add a sweet, crunchy crust after baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Make sure not to overmix the batter to keep muffins light and fluffy.
- Ground cinnamon is optional but adds a warm aroma and flavor.
- The cornstarch helps create a tender crumb.
- For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice and omit if vegan.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: whole-wheat muffins, healthy muffins, breakfast muffins, whole grain, buttermilk muffins