Cinnamon Whole Wheat Muffins

These muffins combine whole wheat flour for extra fiber with a touch of cinnamon-sugar topping, making them a wholesome and satisfying breakfast option.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (12 servings), not per serving.

• 1 tablespoon sugar · 44 kcal in the whole recipe
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour · 421 kcal in the whole recipe
• 1 cup whole wheat flour · 425 kcal in the whole recipe
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 cup brown sugar, firmly packed · 182 kcal in the whole recipe
• 1 cup 1% low-fat milk · 94 kcal in the whole recipe
• 2 large eggs · 123 kcal in the whole recipe
• 1 teaspoon vanilla extract (optional)
• 1/4 cup butter, melted · 391 kcal in the whole recipe

Method

1. Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with paper liners. In a small bowl, mix the 1 tablespoon of white sugar and cinnamon together for the topping and set aside.

   

2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking powder, and brown sugar.

   

3. In a separate bowl or measuring cup, whisk the milk, eggs, vanilla (if using), and melted butter together until well combined.

   

4. Pour the wet ingredients into the dry ingredients and stir gently with a spoon (about 20 strokes) just until the flour is moistened; the batter should remain thick and lumpy.

   

5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the cinnamon-sugar topping evenly over each muffin.

   

6. Bake for 20 to 25 minutes until golden brown. Serve warm or let cool completely.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.