Close up of split Harvest Muffin on butter paddle
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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
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