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How to Bake Moist, Delicious Whole Wheat Muffins

Moist Whole Wheat Muffins

These tender whole wheat muffins use a blend of whole-wheat and all-purpose flour for a pleasantly hearty flavor without a dense texture. Brown sugar, milk, oil, and optional raisins make them a delicious breakfast or snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups (about 170 g) Whole-wheat flour
  • 1/2 cup (about 60 g) All-purpose flour
  • 1/2 cup (about 100 g) Packed brown sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1/3 cup (about 75 ml) Vegetable oil
  • 1 Large egg
  • 1 cup (240 ml) Milk
Optional Add-In
  • 1 cup Raisins

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. Whisk the whole-wheat flour, all-purpose flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the raisins if using.
  3. In a separate bowl, whisk the vegetable oil, egg, and milk until combined.
  4. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. The batter should stay somewhat lumpy.
  5. Divide the batter evenly among the muffin cups, filling each two-thirds to three-quarters full.
  6. Bake for 15–18 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

For a softer, moister result, use white whole-wheat flour or let the mixed batter rest for 5–10 minutes before baking. Measure flour by weight when possible, or spoon it into a measuring cup and level it. Store cooled muffins in an airtight container.