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Home » Recipes » Big Batch Whole Wheat Harvest Muffins Recipe

Big Batch Whole Wheat Harvest Muffins Recipe

October 23, 2018 Updated: January 16, 2020 By Julie Menghini 30 Comments

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Pinterest collage of Harvest Muffins

Big Batch Whole Wheat Harvest Muffins are warm, tender and delicious. They’ll feed a crowd and freeze well making them a perfect make-ahead anytime muffin.

Horizontal view of whole muffin, split muffin and filled muffin tin

Big Batch Whole Wheat Harvest Muffins are great for any meal of the day and are perfect for last-minute guests since they can be stored in the freezer.

Close up of split Harvest Muffin on butter paddle

It’s no secret that I am in love with muffins. Homemade muffins are perfect for breakfast with a plate of eggs or with a bowl of soup at dinner time. They add that little bit of sweetness when you’re balancing out savory or just want a nice little snack.

Side view of Harvest muffin in paper liner

What is the difference between a muffin and a cupcake? Well for one, you normally don’t frost muffins. They may come with a topping such as a crumble, streusel, a sprinkling of oats, or maybe even a glaze but not frosting.

They are more like a quick bread though since you don’t use yeast in them and they can be sweet or savory.

The difference between muffins and cupcakes

DifferenceMuffinCupcake
FlavorSweet or SavorySweet
Topping None, streusel, glaze Frosting
CrumbDenserLight, Soft
ServedBreakfast, with mealDessert
Distant top view of Harvest muffin with carrots and knife

To me, they are a legal food to have with a meal or snack whereas a cupcake is a dessert. And, since you can’t have dessert unless you finish your dinner, muffins aren’t subject to such food laws.

Also according to my own food laws the more stuff I can put into a muffin the better. Just take these Harvest Muffins. There are different versions of them out there but I Julieized them (another undefined term).

Top view of whole Harvest Muffin

The whole wheat flour gives these muffins a nutty flavor and blended with white flour keeps them moist and tender. In this recipe, most of the oils are switched out for butter and half the white sugar for brown sugar.

Can’t make them now? Pin it for later!

They’re loaded with cinnamon and spice, and even though some recipes come with coconut, we don’t harvest coconut here in Nebraska. We don’t really harvest grapes either but don’t draw that comparison, please. These muffins could live without raisins, but that would be a culinary travesty.

Side view of hrvest muffin with carrots and apples in the rear

We are muffin lovers and here are a few more favorite recipes!

  • Silver pedestal tray topped with a double chocolate muffin with chocolate chips on top in front of 4 out of focus muffins.
    Double Chocolate Muffins
  • Basic Muffin Recipe
    Basic Muffin Recipe
  • A Lemon Pistachio muffin drizzled with cream cheese glaze sits in the middle of a floral plate over a white tablecloth. A white dish of pistachios and two lemons sit in the background.
    Lemon Pistachio Muffins
  • A Cinnamon Ginger Muffin with a drizzle of vanilla bean glaze sits on a white plate over a blue patterned napkin with two pieces of mango. A diced mango sits in the background.
    Mango Muffins
  • close up of a ginger spice muffin with slices of ginger next to it
    Crystallized Ginger Muffins
Close up of split Harvest Muffin on butter paddle
Print
5 from 10 votes

Big Batch Whole Wheat Harvest Muffins

Big Batch Whole Wheat Harvest Muffins are warm, tender and delicious.  They’ll feed a crowd and freeze well making them a perfect make-ahead anytime muffin.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 36 muffins
Author Julie Menghini

Ingredients

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 4 tsp baking soda
  • 1 tsp salt
  • 1-1/2 tbsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 cup butter unsalted, melted
  • 1/4 cup vegetable oil
  • 4 cups apples peeled and shredded (3 large apples)
  • 1 cup carrots peeled and shredded (3 large)
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup raisins
  • 1 cup pecans chopped
  • 1/2 cup milk any is fine
  • 1 tbsp vanilla
  • 3 eggs beaten

Instructions

  • Preheat the oven to 350°F.  Grease or line 36 muffin cups with liner papers. 
  • In a large bowl, whisk together flours, baking soda, cinnamon, salt, cloves, and nutmeg.
  • In a separate large bowl add melted butter, vegetable oil, sugars, apples, carrots, raisins, pecans, milk, vanilla, and eggs.
  • Combine both bowls together and stir until just combined.
  • Spoon batter into muffin cups 3/4 full.  Bake for 18-20 minutes, turning pans halfway through baking.  Remove muffins from pans to a cooling rack immediately.
  • Muffins can be frozen in an air-tight container once they’ve cooled completely.

Nutrition

Calories: 199kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 261mg | Potassium: 121mg | Fiber: 1g | Sugar: 13g | Vitamin A: 785IU | Vitamin C: 1.1mg | Calcium: 22mg | Iron: 0.9mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Are you a muffin lover? What are your favorite flavors to eat? PLEASE share!

Bread, Muffins, and Rolls· Breakfast· Recipes· Snacks

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Comments

  1. W Gedye says

    November 22, 2019 at 3:25 pm

    Harvest muffins were a big hit with everyone! They were easy to make and freeze well. Just wanted to point out that no where in directions do you tell the novice baker where to add the sugars.

    Reply
    • Julie Menghini says

      November 22, 2019 at 4:52 pm

      Thank you so much for your comment! I’ll definitely update those instructions! I’m glad you enjoyed them.

      Reply
  2. Alissa says

    June 4, 2019 at 8:30 am

    would these freeze well? if so for how long?

    Reply
    • Julie Menghini says

      June 4, 2019 at 8:43 am

      They do Alissa! I just put them in an air-tight container or freezer bag. I would use them within a couple months.

      Reply
  3. Michaela Kenkel says

    October 30, 2018 at 8:50 pm

    what glorious looking muffins you have made!! These are happening at our house for Thanksgiving!

    Reply
    • Julie Menghini says

      October 30, 2018 at 9:39 pm

      Thank you Michaela! We really enjoyed these muffins and they would be perfect on Thanksgiving!

      Reply
  4. Jennifer Stewart says

    October 30, 2018 at 1:23 pm

    I love a muffin recipe that is a big batch and not just 6 muffins! We get hungry in the am and need lots of fuel. Plus these are perfect for Christmas morning when there is a crowd!

    Reply
    • Julie Menghini says

      October 30, 2018 at 5:10 pm

      Thank you, Jennifer! This batch kept me going for a long time. Even after sending them to my in-laws and to Johns office!

      Reply
  5. All That I'm Eating says

    October 29, 2018 at 4:45 am

    I really like the sound of these with the carrots, apples and spices. I could easily eat one (or more!) now!

    Reply
    • Julie Menghini says

      October 30, 2018 at 8:27 am

      Thank you! I loved how all of these ingredients work together!

      Reply
  6. Madi says

    October 28, 2018 at 4:25 pm

    I have everything I need for these muffins in the pantry right now! I am going to make a batch tomorrow!

    Reply
    • Julie Menghini says

      October 30, 2018 at 8:26 am

      Thank you, I love that they are such simple ingredients too!

      Reply
  7. Kathy says

    October 28, 2018 at 3:58 pm

    I love the ingredients in these muffins. They are packed with all sorts of goodness. I think they would be a great addition to my grab and go weekly breakfast menu.

    Reply
    • Julie Menghini says

      October 30, 2018 at 8:23 am

      Thank you, Kathy! I love taking muffins on the go for an emergency breakfast or snack attack.

      Reply
  8. Debra C. says

    October 28, 2018 at 11:43 am

    I like your food laws and the way you think! 😀 Agreed, muffins are always a delicious decision! These sound so tasty stuffed with apple and sneaking in some shredded carrot keeps them so moist.

    Reply
    • Julie Menghini says

      October 30, 2018 at 8:21 am

      Hahaha I have so many justifications for anything that I do. Good thing there isn’t a food jail! Thank you, my friend!

      Reply
  9. michele says

    October 28, 2018 at 10:28 am

    Im thrilled with the texture of these muffins… im always a little hesitant baking with whole wheat flours but these were such delights… light, flaky and so very tasty.

    Reply
    • Julie Menghini says

      October 30, 2018 at 8:18 am

      I agree, Michele! I am pretty careful with whole wheat flours. They just suck the moisture out of bakery so I always blend it.

      Reply
  10. Sandra says

    October 28, 2018 at 10:01 am

    Love the whole wheat flour you added to these muffins and all those goodies! Perfect with a cup,of tea.

    Reply
    • Julie Menghini says

      October 30, 2018 at 8:17 am

      Thank you Sandra! I’m a muffin junkie!

      Reply
  11. Judith A. Graber says

    October 28, 2018 at 7:04 am

    The butter melting on one of your muffin halves got my attention. This is what I need – healthier muffins 🙂

    Reply
    • Julie Menghini says

      October 28, 2018 at 8:59 am

      Thank you, Judi! I just love all of these fall flavors!

      Reply
  12. Karen (Back Road Journal) says

    October 27, 2018 at 11:07 am

    Your muffins have so much going for them…how could you resist this recipe.

    Reply
    • Julie Menghini says

      October 28, 2018 at 8:59 am

      Thank you, Karen! I’m a muffin lover!

      Reply
  13. debi at Life Currents says

    October 25, 2018 at 7:42 am

    Not only do these sound delicious, but they sound so healthy, and you managed to keep them moist. I’m all over these. Maybe for breakfast this weekend!

    Reply
    • Julie Menghini says

      October 25, 2018 at 4:00 pm

      Thank you, Debi! I love muffins or breakfast too!

      Reply
  14. Britni says

    October 24, 2018 at 9:11 am

    I’m always on the lookout for new healthy recipes for my family. Thank you

    Reply
    • Julie Menghini says

      October 25, 2018 at 7:31 am

      Thank you Britni! I definitely try even though I fall off the deep end once in a while!

      Reply
  15. Linda says

    October 24, 2018 at 7:46 am

    I am definitely a muffin lover and these sound perfect for breakfast. And lunch and dinner. lol Like you said, they’re not subject to the dessert rule so I’m going out on a limb and saying these are good for all day, every day. Can’t wait to give them a try.

    Reply
    • Julie Menghini says

      October 25, 2018 at 7:32 am

      LOL thank you Linda! You’re so sweet and I’m tickled that you stopped by with your comment.

      Reply

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