Spiced Whole Wheat Muffins
Warm, spiced whole wheat muffins with raisins and pecans offer a hearty, flavorful treat perfect for breakfast or snack, appealing to those craving wholesome comfort foods.
Ingredients
- 2 2/3 cups sifted all-purpose flour ⓘ
- 1 1/3 cups whole wheat flour ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon allspice ⓘ
- 4 teaspoons double acting baking powder ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/4 cup raisins ⓘ
- 1/4 cup chopped pecans ⓘ
- 3 beaten eggs ⓘ
- 4 tablespoons molasses or honey ⓘ
- 1 1/2 to 1 3/4 cups milk ⓘ
- 1/4 cup melted butter ⓘ
Instructions
- Preheat oven to 400°F (200°C).
- Spray muffin pan with vegetable spray.
- Mix all-purpose flour, whole wheat flour, cinnamon, ground ginger, allspice, baking powder, salt, raisins, and chopped pecans in a large bowl.
- In a separate bowl, beat eggs, molasses or honey, milk, and melted butter together.
- Pour the liquid mixture into the dry ingredients and stir just until blended with a few swift strokes; the batter will be slightly lumpy.
- Fill muffin cups two-thirds full.
- Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter muffin, consider substituting half of the whole wheat flour with oat flour. You can also add chopped apples or bananas for extra moisture and flavor. If you prefer a sweeter muffin, increase the molasses or honey to suit your taste. Additionally, feel free to swap out the raisins and pecans for Yummy Crunchies or your favorite nuts and dried fruits.
Serving Suggestions
These Spiced Whole Wheat Muffins make a delightful breakfast or snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with Cranberry Layer Salad for a refreshing side. Enjoy alongside a cup of tea or coffee, or pack them for a quick meal for two on the go.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap, then placed in a freezer bag, for up to three months. To reheat, simply microwave for 15-20 seconds or warm in a 350°F (175°C) oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Whole Wheat Muffins contains roughly 546 calories, with 9g protein, 86g carbohydrates, and 22g fat. It is an excellent source of iron (43% of the Daily Value), calcium (38% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 935mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins vegan?
Yes, you can replace the eggs with flaxseed meal or chia seeds mixed with water for binding. Use a plant-based milk and substitute the butter with coconut oil or another vegan option. The muffins will still be delicious and wholesome!
What can I use instead of molasses?
If you don’t have molasses, honey or maple syrup can be used as a substitute, though it will slightly alter the flavor. For a richer taste, try using brown sugar dissolved in a bit of hot water, which mimics the consistency of molasses.
How do I know when the muffins are done baking?
The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean. If the tops spring back when lightly pressed, they are also ready. Keep an eye on them to avoid overbaking!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).