Another week, another muffin, right?
This week, I wanted to make something a little more substantial. The PNW is still experiencing depressingly gloomy + rainy weather, despite it being well into July. I thought whole wheat and spices would do just the trick. These muffins were just perfect – not too sweet, and a great pick-me-up for when it is cold outside (it’s pathetic that I am saying this in July)!
Especially in recipes like this one, I always like to double the amount of recommended cinnamon because I find that the spice flavors are usually too subtle.
Once I started making this recipe, I remembered that we were out of cinnamon (oops!) so I replaced it with a lot of Pumpkin Spice, and they turned out nicely. You can adapt the spices in the recipe according to what you have on hand, or what you need to get rid of!
Whole Wheat Spiced Muffins
as adapted from Living Lou
- 1½ cups whole wheat flour
- ⅔ cup all purpose flour
- ⅓ cup brown sugar
- 1 tbsp ground ginger
- 2½ tsp baking soda
- 1 tbsp cinnamon
- ½ tsp salt
- ⅛ tsp cloves
- ¾ cup buttermilk
- ½ cup molasses
- ⅓ cup canola or vegetable oil
- 1 egg
- 2 tbsp coarse sugar, optional
- Preheat oven to 375. Line a standard muffin tin with liners.
- In a large bowl, whisk flours with brown sugar, ginger, baking soda, cinnamon, salt and cloves.
- In a separate large bowl, whisk buttermilk with molasses, oil and egg.
- Mix dry ingredients into wet ingredients until incorporated, being careful not to over mix the batter.
- Scoop into 10 lined muffin cups and sprinkle evenly with sugar (if using).
- Bake for 18-20 minutes or until a toothpick inserted in the centre comes out dry.