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. 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.
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
| Difference | Muffin | Cupcake |
| Flavor | Sweet or Savory | Sweet |
| Topping | None, streusel, glaze | Frosting |
| Crumb | Denser | Light, Soft |
| Served | Breakfast, with meal | Dessert |
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.
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.
We are muffin lovers and here are a few more favorite recipes!
Big Batch Whole Wheat Harvest Muffins
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
Nutritional Disclaimer
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.
Are you a muffin lover? What are your favorite flavors to eat? PLEASE share!
W Gedye
Friday 22nd of November 2019
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.
Julie Menghini
Friday 22nd of November 2019
Thank you so much for your comment! I'll definitely update those instructions! I'm glad you enjoyed them.
Alissa
Tuesday 4th of June 2019
would these freeze well? if so for how long?
Julie Menghini
Tuesday 4th of June 2019
They do Alissa! I just put them in an air-tight container or freezer bag. I would use them within a couple months.
Michaela Kenkel
Tuesday 30th of October 2018
what glorious looking muffins you have made!! These are happening at our house for Thanksgiving!
Julie Menghini
Tuesday 30th of October 2018
Thank you Michaela! We really enjoyed these muffins and they would be perfect on Thanksgiving!
Jennifer Stewart
Tuesday 30th of October 2018
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!
Julie Menghini
Tuesday 30th of October 2018
Thank you, Jennifer! This batch kept me going for a long time. Even after sending them to my in-laws and to Johns office!
All That I'm Eating
Monday 29th of October 2018
I really like the sound of these with the carrots, apples and spices. I could easily eat one (or more!) now!
Julie Menghini
Tuesday 30th of October 2018
Thank you! I loved how all of these ingredients work together!