This whole wheat muffins recipe is quick to throw together, full of nutrition, and super moist. We love the convenience of pulling them out on a busy day or throwing them in our lunches to go.
Tips:
*Eat them fresh and keep the rest sealed in the refrigerator for easy snacking
*Use these fun mini silicone muffin trays. No muffin liners, and they pop right out, and the kids love them as a fun snack.
Will this recipe work with all-purpose flour?
Yes, the muffins will still be delicious with all-purpose Einkorn, but you may have to add less liquid. I recommend starting with most of the liquid in the recipe and add liquid until you reach your desired consistency.
For a shiny bakery-style top:
Brush with simple syrup (1:1 white sugar dissolved in hot water and cooled) right when they come out of oven if you want a sweeter slightly crispy top, or brush with beaten egg white before baking if you just want the shine. Can also sprinkle sugar onto the egg wash for a more sugary topping.
Ingredients
Method
- Preheat oven to 400 degrees.
- Mix together flour, salt, sugar, baking soda, and baking powder in a large bowl.
- In a separate medium-sized bowl, whisk eggs, milk, butter, and vanilla.
- Combine dry and wet ingredients.
- Fold in chocolate chips or blueberries.
- Pour batter into nonstick muffin silicone or tin with liners.
- Put muffins in oven and lower temperature to 350 degrees. Bake for 20-22 minutes or until internal temperature reaches 200 degrees.