muffin

My Best Mini Muffins

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

Many of us who enjoy cooking or baking have a few of those back pocket recipes we reach for time and time again. Maybe it’s a nostalgic taste from our past, a family favorite, or one of those simple recipes that is guaranteed to be a home run every time. Back when I was a newlywed, I was loaded to the brim with enthusiasm for trying new recipes; I wanted to create and feed, exploring what I was able to accomplish in the kitchen. But over time, as our family grew from 2 to 5, I quickly realized my best efforts wouldn’t always get the red carpet welcome I desired- cooking for a crew was not the Betty Crocker dream I thought it would be.

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

Seasons of creativity come and go. Some weeks, I feel energized by keeping my hands busy with new flavors and tinkering around with fresh recipes. On others, I’m one puckered face, one questionable glance, one, “Do I HAVE to eat this, Mom?” away from setting fire to my oven and calling Dominos. Feeding an unenthusiastic audience isn’t always easy, and if you, like me, have found yourself responsible for feeding even just a single picky eater, here’s a word of solidarity: NO, YOU’RE NOT CRAZY- THIS IS, IN FACT, HARD.

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

-“All this hard stuff isn’t for nothing.”

Despite all the judgy glances from a table full of toddlers who would prefer to eat Lunchables most nights, I find myself in the kitchen time and time again. Deep down, I know that being tasked with the job of nourishing little people is a privilege, and whether they’re getting a terrific homemade meal or carry-out pizza (again), those few short minutes around the table are an opportunity for impact, love, and connection. I come back to the kitchen, because I remember all the times my heart was fed simply by sharing a few minutes of conversation and a meal with someone; I know all this hard stuff isn’t for nothing.

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

The recipe I’m sharing today is crazy simple, but it’s a favorite. These are my best mini muffins, and because my kids go wild for them, we make them pretty regularly. Having a fun, go-to recipe like this is good for morale, particularly on those harder weeks when squash (and subsequently, bad attitudes) is on the menu. With just one bowl, less than 10 ingredients, and about 15 minutes of time you can my my best mini muffins your own!

How to Make Mini Muffins

To make my best mini muffins, we start with the liquid ingredients. One egg, oil, sour cream, and vanilla extract come together with just a whisk and a little elbow grease. Stir in the sugar until well integrated and then add in the dry ingredients. Here, flour provides structure while the leavening and cornstarch add the soft pillowy fluff that makes muffins so good. Mix in your favorite toppings (think chocolate chips! sprinkles! lemon zest and poppyseeds!) and then dollop the batter into a prepared pan. (Sidenote: if you’re not already using a small cookie scoop like this one for your mini muffins, consider this a call to action. )

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

This recipe for (what is most definitely) the very best mini muffins is always a hit, even with my picky eaters, and if you don’t already have a favorite of your own, I hope you’ll give it a try. With today being Valentine’s Day, I think this is the perfect opportunity to bake for someone you love! Happy Monday and Happy Baking, y’all!

If you think these are the best mini muffins, you should check out:

Mini Cinnamon Rolls
Mini Funfetti Cakes
Blueberry Cream Cheese Muffins
Banana Nutella Muffins
Double Chocolate Muffins

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com
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My Best Mini Muffins

These mini muffins are moist and fluffy and can easily be adapted to include your favorite mix-ins!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 24
  • Category: Breakfast

Ingredients

  • 1 large egg
  • 1/4 cup vegetable oil (or substitute 1/2 of the oil for melted butter for DIVINE chocolate chip muffins)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar (or use 1/4 cup brown sugar and 1/4 cup granulated sugar- you decide!)
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Mix-ins of choice (see instructions)

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a mini muffin pan with cooking spray. Set aside.
  2. In a large bowl, stir together the egg, oil, sour cream, vanilla, and sugar until smooth. Add the flour, cornstarch, baking powder, baking soda, and salt, stirring just until combined. Add in any mix-ins (see note below). Use a small cookie scoop to portion out dollops of batter, filling each compartment of the tin 3/4 of the way full. Bake in the preheated oven for 10 minutes or until a toothpick inserted comes out clean. Enjoy!
  3. For funfetti muffins: Add 3 tablespoons of rainbow sprinkles. Option to switch the vanilla extract out for clear vanilla extract instead! For chocolate chip mini muffins: Add 1/3 cup mini chocolate chips to the batter. Option to substitute melted butter for the oil or sub out the 1/2 cup sugar for 1/4 cup sugar and 1/4 cup brown sugar. For lemon poppyseed muffins: Add 1 teaspoon of lemon zest, 1 tablespoon lemon juice, and 2 teaspoons poppyseeds.

Notes

  • Note: You can use any neutral oil in place of the vegetable oil!

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Raspberry Muffins

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

Earlier this week, I was taking inventory of my calendar, and it hit me- my little girl is going to Kindergarten. For the past few months, while being out of the routine, out of the hustle, school has seemed like a big, distant question mark, and now that it’s upon us I’m unsure what to think. In a lot of ways, this little site has grown up with Aimee. You guys were here for the birthday parties, the goofy stories, and the times when she gained a few new brothers. It feels surreal that in two weeks I’ll pack her lunch and send her to her first day of the next 13 years. How is that even possible?

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

The other day, she tiptoed downstairs and asked if we could bake some muffins. Well, sure, baby girl. We can. We mixed butter and oil and eggs and syrup, added a few pieces of fruit, and wah-la- raspberry muffins. They’re delightfully simple, and I’m thrilled to share them with you today.

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

To make these raspberry muffins, we start by mixing together the wet ingredients: milk, oil, butter, maple syrup, egg, and vanilla. We use the oil for moisture and the butter for flavor. Next, we stir in the dry ingredients, which is nothing more than flour, leavening, and salt. Finally, the raspberries are folded in, and the muffins are baked until domed and golden throughout.

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

You can use fresh or frozen raspberries here. Keep in mind that any raspberry juices (like from frozen berries) will streak the batter with pink, so opt for fresh if that bothers you at all. Either way, you’re sure to enjoy these morning treats all summer long. I hope you guys are having a happy Sunday. Happy baking!

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

If you like these raspberry muffins you should try:

Whole-Wheat Blueberry Muffins
Hummingbird Muffins
Morning Glory Muffins
Java Chip Muffins
Whole Wheat Carrot Muffins
Peach Crumb Muffins

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Raspberry Muffins

These raspberry muffins are soft, lightly sweetened, and dotted with tart, fresh raspberries throughout.

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12
  • Category: Breakfast

Ingredients

  • 1/3 cup (180 gm) milk
  • ¼ cup (60 gm) canola (or other neutral) oil
  • 6 tablespoons melted butter
  • 1 cup (240 gm) maple syrup
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups (280 gm) all-purpose flour
  • 21/2 teaspoons baking powder
  • ¾ teaspoon salt
  • I cup fresh or frozen raspberries
  • 1 tablespoon sugar, optional

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, butter, maple syrup, egg, and extract until smooth. Add the flour, baking powder, and salt and stir just till barely combined. Fold in the raspberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 3/4 of the way full. Sprinkle with sugar, if desired. Bake in the preheated oven for about 17-18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

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Double Chocolate Muffins

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

Happy Sunday, friends! Are you relaxing hard on this day of rest? We have just finished up a packed-out week in Florida, and as much as I love being on the go, it feels good to be home. We visited with my family in Orlando, spent a magical 24-hours at Disney, and managed to squeeze in a viewing of Hamilton in an off-Broadway production. Truly, it was a mini version of all of my dreams come true, and I loved every minute of it. Now that we’re back home it’s time to get back to work, and today that includes these double chocolate muffins.

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

So why muffins for the second installment of #monthofchocolate? Three words: BREAKFAST IN BED. You need some good options. I’m going to list out a few other favorites at the end of this post, but I think it’s vital you have a make-ahead chocolatey treat to serve your honey (read: self) on Valentine’s Day morning.

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

Double Chocolate Muffins

These double chocolate muffins could not be easier. The batter is a one-bowl situation that bakes up in less than 20 minutes and requires absolutely zero melted chocolate. It will easily take your favorite chopped chocolate or chipped morsels and you can even use all butter or all oil if you want to simplify even more. It’s adaptable, easy-peasy, and just the type of thing you can casually save in your freezer for a rainy day. Truly, you need these.

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

Making the Muffins

To make double chocolate muffins, we start by stirring together the liquid ingredients. Oil, an egg, milk, and vanilla are combined before the sugar is stirred in. The second (and final!) step of this ridiculous-easy process is to fold in the dry ingredients. Flour, cocoa powder, salt, and leavening are barely added in and then chocolate chips get tossed in as well. After that, the double chocolate muffins are ready for the oven!

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

These double chocolate muffins bake up moist and cakey, and their appearance will change depending on whether you’ve opted for chocolate chips, chunks, or freshly chopped chocolate. I tried adding little chocolate covered cacao nibs in one batch and was really okay with the coffee/chocolate combo. After my husband tried a couple of bites of these muffins, he asked me what the difference between muffins and cake was, and I think it’s because they really just kinda taste like dessert. I’m totally here for it.

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

I hope you’ll give these double chocolate muffins a try, but if you find yourself needing a few other breakfast options, check out some of my favorites below! Breakfast is an overlooked and underrated meal, and I can think of no better time to fancy it up than on Valentine’s Day. Give them a try this week and let me know what you think! Happy baking!

If you like these double chocolate muffins you should try:

Buttermilk Pancakes
Dutch Baby
Peach Crumb Muffins
Breakfast Danish
Whole Wheat Blueberry Muffins

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Double Chocolate Muffins

These double chocolate muffins are rich, moist, and come together in a flash! Make a dozen today!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 12
  • Category: Breakfast

Ingredients

  • ½ cup (120 gm) milk (see notes)
  • 1 large egg
  • ¼ cup (55 gm) unsalted butter, melted (see notes)
  • ¼ cup (50 gm) vegetable oil
  • 2 tablespoons apple cider vinegar (see notes)
  • 1 teaspoon vanilla extract
  • 2 teaspoons espresso powder, optional
  • ½ (100 gm) cup sugar
  • ¼ cup (50 gm) light brown sugar packed
  • 1 cup plus 2 tablespoons (145 gm) all-purpose flour
  • 6 tablespoons cocoa powder (unsweetened or extra dark is fine)
  • 21/2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup chopped dark chocolate or chocolate chips of choice

Instructions

  1. Preheat the oven to 400 degrees and line a 12 compartment muffin tin with papers.
  2. In a large bowl, stir together the milk, egg, butter, oil, vinegar, vanilla, and espresso powder. Add the sugar and brown sugar and stir to combine. Add one cup of flour, the cocoa powder, baking powder, and salt and stir just barely to combine. Toss the chocolate with the additional 2 tablespoons of flour and fold them into the batter. Divide the batter among the muffin tins (I use a heaping large cookie scoop) and bake in the oven until the tops are set and a toothpick inserted just barely comes out clean (see notes), about 17 minutes. Allow to cool briefly before consuming!

Notes

  • In lieu of the milk and apple cider vinegar you can use ½ cup plus two tablespoons of buttermilk.
  • If you’d prefer, you can use all oil in this recipe instead of butter. This yields a very moist and still delicious muffin.
  • Do not overbake these muffins! Toothpicks will often come out chocolate-coated, but keep in mind that the chocolate chips will stay gooey and melted inside. Use your best judgement.

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Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

I’m just going to say it: I’m old. It’s official. While it’s easy for me to cover up the physical manifestations of this aging process (i.e. gray hairs, fine lines, and an increasing willingness to step out in public without makeup on) there are other, less-obvious behaviors I exhibit that let me know I’m no longer 22.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Getting Older

Unsurprisingly, most of this aging can be traced back to the two toddlers that currently rule my house, and every day there are tests of my patience and stamina.

Just this morning, I made a phone call to my own mother to apologize for giving her hell over my clothing choices as a teenager. My 4 (going on 14) year old and I had just duked it out over her outfit for school, and I really thought I was reaching the brink of insanity. Almost immediately, I thought of my mother and all of those years I spent terrorizing her with my dreams of owning crop tops and booty shorts. That same strong will that made me think I was entitled to dress like Britney Spears is similar to the one I see sprouting in my own spicy little gal, and it. is. terrifying. I think those aha moments where we suddenly identify a little bit more with our parents are the rungs of the proverbial ladder that inch up every day in the aging process.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Along with the parenting stuff and gray hairs, there’s also this change in my perception of my own health as I age. I suddenly know way too much about multivitamins and antacids, and most of the cabinets in my bathroom look more like a pharmacy aisle as opposed to a beauty counter. I think about stuff like gut health and stress-related blood pressure, and truly, if I see one more fiber supplement commercial that I can easily identify with I just might freak out. As a baking blogger, I feel an even deeper sense of urgency to occasionally do a little better for myself. Cue these whole wheat blueberry muffins.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Whole Wheat Blueberry Muffins

You guys know I am all about some butter. I like dessert, I’m not afraid of sugar, and my life motto might as well be, “Everything in Moderation.” But sometimes I get the hankering to make something that I can feel good about enticing you to make. Thus, I decided to healthy it up a bit with these whole wheat blueberry muffins. Despite the increase in 100% whole wheat flour and the decrease in sugar, these muffins are fabulous. It’s just the type of thing those January resolutions need.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Making the Muffins

To make these whole wheat blueberry muffins, we start with the liquid ingredients. Milk, oil, and a single egg stir together with vanilla extract and a bit of sugar. Next, add the dry ingredients. Fresh or frozen blueberries fold into the batter before the little cups bake in a super-hot oven.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

These muffins are fluffy, moist, and flavorful thanks to the spice and berries. My two year old and husband both devoured these as if they were fried jelly doughnuts. They’re really shockingly good! Give them a try and I can almost promise you that no one will guess they have whole wheat flour! My old lady wisdom tells me that you’re going to love them! Happy baking!

If you like these whole wheat blueberry muffins you should try:

Whole Wheat Carrot Muffins

Blueberry Brioche

Peach Crumb Muffins

Coffee Cake Muffins

Whole Wheat Sandwich Bread

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Whole Wheat Blueberry Muffins

These whole wheat blueberry muffins are soft and moist. The whole wheat flour adds extra nutrition to these delicious treats!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Muffin

Ingredients

  • ¾ cup (180 gm) milk (I used 2%)
  • 1/3 cup (80 gm) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar packed
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (140 gm) 100% whole wheat flour (see notes)
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup fresh or frozen blueberries
  • ¼ cup sparkling sugar (optional)

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, salt, and  cinnamon and stir just till barely combined. Fold in the blueberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar (if desired) and bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

  • As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
  • If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

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Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

I’m not one for New Year’s resolutions. The idea of a resolution always feels a little like a temporary fix, a band-aid, for needs that require long-term effort and solutions. In my experience, resolutions are typically nothing more than the onset of a 3-week fad diet and an onslaught of inner shame when I inevitably fail. There’s an unspoken expectation that I will eventually quit my resolution, even on January 1.

In the past, I’ve been consumed by who I’m not and the things I don’t have. The new year, a fresh start, a clean slate, has always been an escape route- the perfect opportunity for an unsteady leap towards the illusion of something that I think might make me more content. I’ve literally spent years of Januarys starving and straining and guilting myself into perfect misery. Into failure.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

This year, I’m looking at resolutions a little differently. I’m still making goals, still setting the bar high for myself, but I want more. Instead of smaller thighs, I want more confidence. Instead of less debt, I want more financial freedom. And instead of fewer stress-induced grey hairs, I want MORE LIFE: More joy. Deeper relationships. Stronger skills. Increased hope and laughter and kindness to offer to the world.

January may be there perfect time to cut back, make changes, or switch gears, but this year I am motivated by the possibility of more. I’m not making alterations on my life because of the ugly things I see in it; I’m taking baby steps towards a joyful and abundant life that I know I should be living. If it takes me 30 more years to get there, I’m okay with that. I’m moving forward and towards more.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

Whole-Wheat Carrot Muffins

Maybe you’ve made a resolution to lose weight or bake a little healthier this year. Maybe, like me, you want more vegetables and sources of nutrients in your diet. These whole wheat carrot muffins- sweet, delicious, and simple to make- are the answer to those goals.

Making the Muffins

To make them, we start by mixing together the dry ingredients. Whole wheat flour and leavening are combined with warm winter spices. In a separate bowl, we stir together eggs, oil, and brown sugar for sweetness. The dry ingredients and the liquids are folded together before carrots and golden raisins are added to the mix. Muffin tins are filled to the brim with batter and topped with a simple golden streusel for an extra pop of sweet.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

These whole wheat carrot muffins are simple but flavorful, a feel good kind of food I don’t often showcase on this blog. This is the type of dish you don’t feel bad about preparing or sharing- the kind of food that gives you more.

Make these whole wheat carrot muffins this month and let me know what you think! No matter what your goals are this month, I hope you find yourself with more of all of the good things by the time February rolls around. I’m looking forward to hanging out with you guys this coming year, so, as always, thank you for making this space a home for me. Y’all are the best.

Whole Wheat Carrot Muffins by the Wood and Spoon Blog by Kate Wood. These are healthy, whole grain muffins, sweetened naturally with golden raisins and topped with a simple streusel. The muffins are kept moist with oil and grated carrots and can be made ahead and frozen to be shared later. These better for you breakfast treats are the great way to stay on top of your diet in the new year! Find the recipe and how to on thewoodandspoon.com

If you like these whole wheat carrot muffins, you should check out:

Peach Crumb Muffins

Hummingbird Muffins

Carrot Bundt Cake with Brown Butter Glaze

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble 

Raspberry Rhubarb Crumb Cake

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Whole Wheat Carrot Muffins

These whole wheat carrot muffins are a healthier breakfast option without sacrificing any flavor. Make them ahead and share with friends for a tasty treat!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 15

Ingredients

For the muffins:

  • 2 cups (260 gm) whole wheat flour
  • 11/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ teaspoon allspice
  • 2 large eggs, at room temperature
  • 1/3 cup (80 mL) canola or vegetable oil
  • 11/4 cup (250 gm) brown sugar, packed (see notes)
  • 1 cup (225 gm) full-fat Greek yogurt, at room temperature (see notes)
  • 11/2 cups (160 gm) grated carrots
  • 1 cup (150 gm) raisins

For the topping:

  • ¼ cup (50 gm) brown sugar, packed,
  • 11/2 tablespoons all-purpose flour
  • ¼ teaspoon cinnamon
  • 1 tablespoon unsalted butter, at room temperature

Instructions

  1. Move a rack to the upper third of the oven and preheat to 400 degrees. Prepare a muffin tin with 12 liners.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. In a separate bowl, combine the eggs, oil, brown sugar, and yogurt.
  3. Add the liquid ingredients to the dry ingredients and fold just until almost combined. Add in the carrots and raisins and stir just until combined. Do not overmix.
  4. Divide the batter up between the muffin tins, filling until about 3/4 of the way full.
  5. In a small bowl, combine the brown sugar, all-purpose flour, and cinnamon for the topping. Use the back of a fork to cut in the butter until pea-sized clumps form. Sprinkle the mixture over the top of the muffins. Bake for 20 minutes or until a cake tester or toothpick inserted comes out barely clean. Be careful to not overbake!

Notes

  • You can reduce the sugar in muffins by ¼ cup for fewer calories, if desired. The additional sugar enhances the sweetness, but a single cup of sugar produces a satisfactory muffin as well. I prefer the recipe as is.
  • You can substitute buttermilk or sour cream for the full-fat Greek yogurt, but do not use a low-fat version of any of these options.

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Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. Topped with a simple glaze/ drizzle. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

It’s Friday and I’ve got your weekend entertainment covered with a  few things to watch, a couple things to read, and a simple Southern recipe for hummingbird muffins that will knock the taste buds right off your tongue. Ready for the round-up? Let’s go!

Ina Garten, Her New Show, and How to Entertain

Ina Garten is the queen of my heart. Anyone who can slay in the kitchen and maintain BFF status with Taylor Swift is a champion in my book. She lends us kitchen peasants a few noble words of wisdom in this article from Food52. I’m adding this quote from Ina to my list of kitchen mantras: “Food is not about impressing people. In fact, it’s just the opposite: it’s about making them feel comfortable.”

Stevie Wonder Carpool Karaoke 

James Cordon is quickly moving his way up the hierarchy of late-night television, but he absolutely stole my heart with this ride along featuring Stevie Wonder. You can tell that James is just pinching himself with glee and disbelief the whole time. Watch it, sing along, and let this little corner of the internet fill your heart with musical joy!

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

The Birthday Party Project

Every person on the planet deserves the love and joy that comes with being celebrated. The Birthday Party Project is shelling out celebrations by throwing birthday parties for homeless kids across the US. Their motto? “Love each other! Build each other up!” Gosh, we could all use a bit more of that, am I right?

What to Do with Leftover Easter Candy

If you’re like me, you fill your kids’ Easter baskets with all the candies you like. You know, because leftovers. Check out my Easter cake tutorial from last year if you want something fun and spunky to make, and then take a look at this round-up of creative uses for leftover Easter basket candy!

Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

You may remember that I’m new to the South. During my first month on the job as dietitian at my small town hospital here in Selma, AL, I got my first taste of hummingbird cake. It was an immediate classic for me. This cake was like banana bread meets carrot cake meets spice cake meets all of my dreams coming true, and I couldn’t get enough of it. 

I adapted the recipe for these hummingbird muffins from Bake from Scratch magazine, and I think it may be my new favorite way to eat cake for breakfast. These muffins are moist, lightly sweetened, and topped with a delightful pecan crumb topping and sour cream glaze. True to the original cake recipe, these muffins are sweetened with banana, crushed pineapple, and brown sugar. The cake also boasts the subtle flavor of brown butter which really takes these muffins to the next level. (Update: for some help on browning butter, see my post here!)

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe glaze/drizzle based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

These hummingbird muffins would make an excellent breakfast item this weekend, and might be the perfect treat to round out your Easter brunch table too! Give them a try and let me know what you think. Have a terrific weekend and stay tuned for another great spring recipe that I’ll be sharing next week!

You may also like:

Apple Crumb Cake

Orange Cardamom Rolls

Hazelnut Cinnamon Rolls

Blueberry Cornbread

Lemon Almond Poppyseed Bundt Cake

Strawberry Shortcakes

 

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Hummingbird Muffins

Based on the classic Southern cake, these hummingbird muffins have a brown butter pecan streusel, a sour cream glaze, and a tender banana and pineapple filled muffin base.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12

Ingredients

For the browned butter

  • 1/2 cup (1 stick, 110 gm) unsalted butter

For the streusel

  • 1/3 cup (40 gm) flour
  • 1/4 cup (55 gm) brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons (50 gm) unsalted butter, cold
  • 1/2 cup (55 gm) chopped pecan halves

For the cinnamon sugar sprinkle

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

For the cake

  • 1 large (120 gm) banana, mashed
  • 2 large eggs, room temperature
  • 1/2 cup (115 gm) drained crushed pineapple
  • 1 teaspoon vanilla extract
  • 11/2 cups (190 gm) flour
  • 3/4 cup (150 gm) sugar
  • 1/4 cup (55 gm) brown sugar, packed
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon

For the glaze

  • 1/2 cup (60 gm) confectioner’s sugar
  • 2 tablespoons sour cream
  • 11/2 teaspoons whole milk

Instructions

To prepare the browned butter

  1. Cube the butter and place in a small sauce or fry pan over medium heat. Stir occasionally until melted. Once melted, stir frequently to keep the butter moving and watch as the butter slowly begins to brown. You’ll notice little amber colored flecks forming at the bottom of the pan and the butter will give off a nutty aroma. This should take close to ten minutes, but watch closely to avoid burning the butter. Once browned, remove from pan to a separate bowl and place in the fridge to cool to room temp.

To prepare the streusel

  1. Combine the flour, sugar, cinnamon, and salt in a medium sized bowl. Dice the butter and then cut into the flour using the back of a fork or a pastry cutter. Once the butter is well integrated, about pea-sized clumps, toss in the pecan pieces. Place in the fridge to keep cool until use.

To prepare the cinnamon sugar sprinkle

  1. Combine the cinnamon and sugar in a small bowl and set aside.

To prepare the cake

  1. Preheat the oven to 350 degrees and prepare a muffin pan with 12 paper liners.
  2. Combine the banana, eggs, pineapple, and vanilla in a large bowl or the bowl of a stand mixer and beat on medium speed until thoroughly combined and slightly whipped, about 1-1/2 to 2 minutes. Add the cooled, liquid browned butter, and beat to combine. In a small bowl, combine the remaining dry ingredients and then add them to the butter mixture. Stir until combined, scraping the sides of the bowl as needed.
  3. Once mixed, scoop 2 tablespoons of batter into the bottoms of each of the muffin tins. (I use a leveled medium-sized cookie scoop for even scoops). Sprinkle the cinnamon sugar sprinkle evenly over each scoop of batter. Then, disperse about 1/3 of the streusel evenly among the 12 muffin tins. Top each muffin with an additional 2 tablespoons of batter, and then sprinkle the remaining streusel on top. Bake in the preheated oven for about 25 minutes, or until an inserted toothpick comes out clean. Allow to cool for a few minutes before removing from the pan.

To prepare the glaze

  1. Combine all of the ingredients in a small bowl with a whisk. Drizzle over top of the the muffins as desired.

Notes

For some help on browning butter, see my post here: https://thewoodandspoon.com/you-need-to-know-how-to-brown-butter/

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Share a photo and tag us — we can't wait to see what you've made!

Recipe Adapted From: Bake From Scratch

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