Simple Spiced Whole-Wheat Muffins

"In 'The America's Test Kitchen Healthy Family Cookbook'. 300 calories, 8 g fat, 2 g fiber per muffin"
 
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Ready In:
1hr
Ingredients:
13
Yields:
12 muffins
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ingredients

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directions

  • Adjust oven rack to the middle position; preheat oven to 375°.
  • Lightly coat a 12-cup muffin pan with cooking spray.
  • Whisk the cake flour, whole-wheat flour, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon, and allspice together in a bowl.
  • In a bowl, beat the butter and 1 cup sugar together using an electric mixer on med-high speed until creamy and uniform, 3-6 minutes, scraping down the bowl as needed.
  • Beat in the eggs, one at a time, until combined, about 30 seconds.
  • Beat in the vanilla until incorporated.
  • Decrease mixer speed to low; beat in 1/3 of flour mixture, followed by half of the sour cream.
  • Repeat with half of the remaining flour mixture and remaining sour cream.
  • Beat in the remaining flour mixture just until incorporated (do not overmix).
  • Using a 1/3-cup measure coated with cooking spray, portion the batter into each muffin cup.
  • Sprinkle with the remaining tablespoon sugar.
  • Bake until golden and a pick comes out with just a few crumbs attached, 25-30 minutes, rotating the pan halfway through baking.
  • Let muffins cool in the pan for 5 minutes, then flip out onto a wire rack; cool for 10 minutes before serving.
  • *Blueberry Muffins (any type of berry can be substituted for blueberries)-gently fold 2 cups fresh or frozen blueberries (do not thaw if frozen) into the batter (320 cal per muffin).
  • *Orange-Cranberry Muffins-simmer 1 1/2 cup chopped dried cranberries and 2/3 cup orange juice together in a small saucepan over medium heat until the cranberries are soft and the juice is evaporated, about 5 minutes; cool to room temperature; add 2 teaspoons grated orange zest with the vanilla and gently fold the softened cranberries into the batter (360 cal per muffin).
  • *Cherry-Almond Muffins-add 1/2 teaspoon almond extract with the vanilla and gently fold 1 1/2 cup drained, chopped jarred or canned cherries into the batter; sprinkle the muffins with 1/4 cup sliced almonds, in addition to the sugar, before baking (330 cal per muffin).

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