I love these muffins especially when I’m trying to use up any leftover whole wheat flour that has been taking up space in my pantry. Not only this, but my pickiest eater devours these one after the other, and I feel like it’s a mom win because it’s whole wheat, right? Note, pay no attention to the amount of sugar and butter added to this recipe to continue feeling that “mom win” feeling.
The reason these are so good is because you essentially start by making cookies. Go ahead and cream your brown sugar and butter together for about 10-15 minutes. The longer you cream it, the better.
Next up, add your 3 eggs, sour milk, vanilla, and mix. Sour milk is super easy to make. You simply add a little bit of lemon juice or vinegar to your milk. Add as much vanilla as your heart desires because I don’t believe you can ever have “too much” vanilla.
You’ll now add your dry ingredients: salt, baking soda, baking powder, cinnamon, and of course, your whole wheat flour, and mix again. I’d suggest not adding the last cup of flour just because the whole wheat flour tends to absorb more moisture. So do yourself a favor, mix it without that last cup, let it rest for 10 minutes, and then mix the remaining cup if it still looks too wet.
Scoop your whole wheat muffin mix into greased muffin tins and cook at 350 degrees for about 15-20 minutes. This recipe yields one dozen regular size muffins or 6 large muffins.
Once they are done cooking and have cooled, store them in some Tupperware for fresh, whole wheat muffins during the week. Enjoy!
Click here for my step-by-step instruction Youtube video.
- 1 cup brown sugar
- 1/2 cup butter
- 1 egg
- 1 cup sour milk
- 1/2 tsp vanilla
- pinch of salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 2 1/4 cups whole wheat flour
- Cream together butter and sugar.
- Add egg, milk, vanilla, and mix again.
- Add dry ingredients and mix until just combined.
- Bake at 350 for 12-20 minutes. If doing jumbo muffins, it's closer to 30 minutes.