Whole Wheat Muffins

Whole Wheat Muffins

Jenn Hall 0

"The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!"

Ingredients {{adjustedServings}} servings 172 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
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Reviews 107

  1. 133 Ratings


They were delicious, moist and fluffy. I made some changes as suggested by other members. I used 2 cups of whole wheat flour, added 1 tea spoon cinammon and 1/2 of nutmeg. I substitued the sugar with 1/4 cup of splenda and added 1/2 cup walnuts and used also canola oil. Thank you for the recipe, I did it 3 times and it was always the same result (very easy and delicious) By the way the cooking time was less than suggested by the recipe and be sure if you have them for breakfast you won't feel hungry at all. I eat them one hour before I start fasting. They make you feel full.


I thought these muffins were pretty good. I tried to be healthy and used 2 cups whole wheat flour and substituted applesauce for the oil. I will make again. Thank You.


For some variation, substitute apple sauce for vegetable oil and add 1 tsp. ground cinnamon and 1 tsp. ginger. The smell will warm your whole house.