Whole Wheat Muffins

Muffins, whole wheat

1 cup white flour
1 cup whole wheat flour
½ cup brown sugar
4 tsp. baking powder
½ tsp. salt
1 cup milk (for lighter muffins, add ¼ cup more milk)
2 eggs, beaten
1/3 cup cooking oil
Bake in greased tins or tins lined with muffin papers for about 15 minutes at 400°. 
Makes about a dozen regular-sized muffins.

[Added in January 2015] 
Note on the baking temperature
We've agreed that the original temperature (425°) from the original recipe does not work in our ovens and with our pans. Tiffany bakes them at 400° (low altitude) and Eliza bakes them at 375° (high altitude), and we adjust the cooking time based on that. They can cook in 12-20 minutes, based on the size of the muffin and the temperature of the oven. When in doubt, start looking at them at the shorter time, but don't be upset if they take a bit longer.

Additions and variations:
This basic muffin recipe can be modified to make a number of different kinds of muffins. Try adding spices, nuts, or fruit. You can use juice instead of milk. You may have to reduce the oven temperature to 350° and cook for 20 minutes if you add more liquid or juice with the fruit.

Some easy optional additions:
½-1 tsp. cinnamon, nutmeg, mace, etc.
½-1 cup nuts, chopped peaches, diced apples, blueberries, dried cranberries, coconut, wheat sprouts, etc.
1 Tb. poppy seeds and 1 tsp. almond extract

Possible toppings:
Sprinkle cinnamon sugar or nuts on top of the muffins before baking.

Tiffany's Notes: These were a big favorite in our family when we were growing up.  I distinctly remembering nibbling off the top corner edge of the muffins before cutting them open to put butter and jam on them.  We would usually eat them for breakfast.  In my family now we eat them for breakfast or with dinner. 

Hopefully you know the easy way to fill muffin tins--with an ice cream scoop...
In recent years I've taken to adding a cinnamon streusel topping on our muffins.  One of my daughters made a simple combination of flour, margarine, sugar and cinnamon to top these muffins. 
I like to spray my tins, but you can also use the paper liners.  I've been disappointed to have my muffins burn lately--maybe it's my dark pans?  So now I reduce the temperature to 400° and bake for about 15 minutes.  You may need to see what works best with your oven and pans. 
Happy muffin making!

 Another view of whole wheat muffins from Eliza:
These are the plain version without anything on top.


  1. Mmm. That's a never-fail recipe.

    I've tried making them with all wheat flour, but prefer half wheat, half white, as written.

  2. Stopping by from Geanebloggers. Welcome!

    I love the ease of this recipe. I did not realise the easy way to fill a muffin tray was using an ice cream scoop- seems an obvious solution !


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