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.
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.
It’s no secret that I am in love with muffins. 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.
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.
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).
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. 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.
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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.
- 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
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Preheat the oven to 350°F. Grease or line 36 muffin cups with liner papers.
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In a large bowl, whisk together flours, baking soda, cinnamon, salt, cloves, and nutmeg.
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In a separate large bowl add melted butter, vegetable oil, apples, carrots, raisins, pecans, milk, vanilla, and eggs.
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Combine both bowls together and stir until just combined.
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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.
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Muffins can be frozen in an air-tight container once they've cooled completely.
Are you a muffin lover? What are your favorite flavors to eat? PLEASE share!
We are muffin lovers and here are a few more favorite recipes!
Homemade Basic Muffin Recipe (with variations)
Cranberry Orange Muffins Recipe
Sweet Magnolia Banana Chocolate Chip Espresso Muffins
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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.
LOL thank you Linda! You’re so sweet and I’m tickled that you stopped by with your comment.
I’m always on the lookout for new healthy recipes for my family. Thank you
Thank you Britni! I definitely try even though I fall off the deep end once in a while!
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!
Thank you, Debi! I love muffins or breakfast too!
Your muffins have so much going for them…how could you resist this recipe.
Thank you, Karen! I’m a muffin lover!
The butter melting on one of your muffin halves got my attention. This is what I need – healthier muffins 🙂
Thank you, Judi! I just love all of these fall flavors!
Love the whole wheat flour you added to these muffins and all those goodies! Perfect with a cup,of tea.
Thank you Sandra! I’m a muffin junkie!
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.
I agree, Michele! I am pretty careful with whole wheat flours. They just suck the moisture out of bakery so I always blend it.
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.
Hahaha I have so many justifications for anything that I do. Good thing there isn’t a food jail! Thank you, my friend!
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.
Thank you, Kathy! I love taking muffins on the go for an emergency breakfast or snack attack.
I have everything I need for these muffins in the pantry right now! I am going to make a batch tomorrow!
Thank you, I love that they are such simple ingredients too!
I really like the sound of these with the carrots, apples and spices. I could easily eat one (or more!) now!
Thank you! I loved how all of these ingredients work together!
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!
Thank you, Jennifer! This batch kept me going for a long time. Even after sending them to my in-laws and to Johns office!
what glorious looking muffins you have made!! These are happening at our house for Thanksgiving!
Thank you Michaela! We really enjoyed these muffins and they would be perfect on Thanksgiving!