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.
Can’t make them now? Pin it for later!
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, 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
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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Michaela Kenkel says
October 30, 2018 at 8:50 pmwhat glorious looking muffins you have made!! These are happening at our house for Thanksgiving!
Julie Menghini says
October 30, 2018 at 9:39 pmThank you Michaela! We really enjoyed these muffins and they would be perfect on Thanksgiving!
Jennifer Stewart says
October 30, 2018 at 1:23 pmI 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 says
October 30, 2018 at 5:10 pmThank 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 says
October 29, 2018 at 4:45 amI really like the sound of these with the carrots, apples and spices. I could easily eat one (or more!) now!
Julie Menghini says
October 30, 2018 at 8:27 amThank you! I loved how all of these ingredients work together!
Madi says
October 28, 2018 at 4:25 pmI have everything I need for these muffins in the pantry right now! I am going to make a batch tomorrow!
Julie Menghini says
October 30, 2018 at 8:26 amThank you, I love that they are such simple ingredients too!
Kathy says
October 28, 2018 at 3:58 pmI 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.
Julie Menghini says
October 30, 2018 at 8:23 amThank you, Kathy! I love taking muffins on the go for an emergency breakfast or snack attack.
Debra C. says
October 28, 2018 at 11:43 amI 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.
Julie Menghini says
October 30, 2018 at 8:21 amHahaha I have so many justifications for anything that I do. Good thing there isn’t a food jail! Thank you, my friend!
michele says
October 28, 2018 at 10:28 amIm 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.
Julie Menghini says
October 30, 2018 at 8:18 amI agree, Michele! I am pretty careful with whole wheat flours. They just suck the moisture out of bakery so I always blend it.
Sandra says
October 28, 2018 at 10:01 amLove the whole wheat flour you added to these muffins and all those goodies! Perfect with a cup,of tea.
Julie Menghini says
October 30, 2018 at 8:17 amThank you Sandra! I’m a muffin junkie!
Judith A. Graber says
October 28, 2018 at 7:04 amThe butter melting on one of your muffin halves got my attention. This is what I need – healthier muffins 🙂
Julie Menghini says
October 28, 2018 at 8:59 amThank you, Judi! I just love all of these fall flavors!
Karen (Back Road Journal) says
October 27, 2018 at 11:07 amYour muffins have so much going for them…how could you resist this recipe.
Julie Menghini says
October 28, 2018 at 8:59 amThank you, Karen! I’m a muffin lover!
debi at Life Currents says
October 25, 2018 at 7:42 amNot 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!
Julie Menghini says
October 25, 2018 at 4:00 pmThank you, Debi! I love muffins or breakfast too!
Britni says
October 24, 2018 at 9:11 amI’m always on the lookout for new healthy recipes for my family. Thank you
Julie Menghini says
October 25, 2018 at 7:31 amThank you Britni! I definitely try even though I fall off the deep end once in a while!
Linda says
October 24, 2018 at 7:46 amI 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.
Julie Menghini says
October 25, 2018 at 7:32 amLOL thank you Linda! You’re so sweet and I’m tickled that you stopped by with your comment.