Wheat Muffins that Don’t Double as Doorstops
One of our most well-used wedding gifts has been this muffin cookbook from Williams-Sonoma. I’ve made most of the recipes in it and every one of them has been phenomenal.
The only thing I don’t like about this cookbook is that many of the recipes make a random number of muffins. WHO WANTS TO MAKE FOURTEEN MUFFINS? Or, for that matter, nine muffins?
These whole wheat muffins are one of my favorites; I made them a lot for a while and then forgot about them. Now, several years later, I’m remembering why I like them so much. They’re whole-grain, low in sugar, delightfully soft and just really tasty.
Even if the recipe only makes ten muffins.
whole wheat muffins
Whole Wheat Muffins
I love that these whole wheat muffins make about ten muffins and taste so good every time!
Ingredients
- 1¼ cups whole-wheat or white wheat flour
- 2 T cornmeal
- 3 T packed brown sugar
- 2 t baking powder
- ½ t baking soda
- ½ t salt
- 3 T melted butter
- 1 cup buttermilk
- 2 T sour cream
- 1 t vanilla
- 2 eggs separated
Instructions
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Preheat oven to 375. Grease ten muffin cups.
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In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder, soda, and salt. Whisk to combine.
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On top of that mixture, pour the butter, buttermilk, sour cream, vanilla, and two egg yolks. Stir until just combined.
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In a separate bowl, beat egg whites until soft peaks form (I hope for your arm's sake, that you have electric beaters or an electric mixer). With a spatula, fold the egg whites into the rest of the batter and mix gently to combine.
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Fill the muffin tins so that the batter nearly reaches the top of each tin.
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Bake for 25 minutes or until a toothpick comes out cleanly. The muffins will have a fairly flat top.
Recipe Notes
(adapted from the Williams-Sonoma Muffins cookbook)
if you liked this whole wheat muffin recipe, you might also like these other recipes:
I can attest… These muffins are phenomenal!
I remember making cupcakes from the Hummingbird Bakery cookbook and being overjoyed that they weren't only good, but that the recipe was exactly enough for a dozen cupcakes. I am neurotic that way.
just LOL-ed at the title of this post! So true! 🙂
wonderful – I think I'll make these today. I'm always desparate to find great breakfast options for the kiddos.
I love those little puggies 🙂
10 muffins? 14 muffins? What the…? A recipe at the LEAST needs to make a number that's divisible by MUFFIN TINS. What did you do, fill up one and ONE NINTH of a muffin tin? ARGH.
The title of this post makes me laugh.