Quick, Easy, and Moist Whole Wheat Muffins

I'm excited to share this recipe! I made them a few days ago, but wanted to wait and see how they were the next day and after being frozen. The votes are in, and I'll definitely be keeping this recipe on hand to make again. It's a slight tweak of a recipe I found on The Kitchn (which if you've never visited you seriously need to check out. It's such an inspirational blog with lots of great ideas and recipes.)

These muffins are not only delicious, but they can be whipped up and taken out of the oven in about 30 minutes. The flavor is unique and really quite dependent of the whole wheat flour. The honey makes them slightly sweet but is more to balance out the slight bitterness of the whole wheat. They're delicious with a hearty soup, slathered with honey or syrup, or just plain!

They were great straight from the oven and the morning after, and if you freeze them and pop them in the microwave for 30 seconds they're as delicious as they were the first day. The texture was definitely really different than other muffins. The sour cream really makes them super duper moist. Yum! Enjoy!


Quick, Easy, Moist Whole Wheat Muffins
adapted from The Kitchen
makes 12 muffins | takes 30 minutes

1 3/4 Cup whole wheat flour
1/4 Cup oatmeal
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 1/4 cup sour cream
1/4 cup honey
1 egg
2 T olive oil
2 T unsweetened applesauce
1/2 tsp vanilla extract


Heat the oven to 375 degrees. Prepare a muffin pan with liners, or by lightly greasing each lightly.

In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon, and ginger.

Whisk the sour cream, honey, egg, olive oil, applesauce, and vanilla extract together in a separate small bowl. Make a small well int he center of the dry ingredients and our in this liquid mixture. Use a spatula or wooden spoon to gently but firmly fold the ingredients together, folding from the bottom up to make sure all the dry ingredients are incorporated. Stop as soon as the mixture comes together; do not over-mix.

Bake for 15 minutes or until barely golden on top, and the top springs back a bit when touched with a finger.