How To Make Orange-Spiced Whole Wheat Muffins
These whole wheat muffins are made zesty with orange zest, applesauce, and tasty fall flavors, then topped with sweet walnuts, for an irresistible dessert!
Serves:
Ingredients
For Muffin Topping:
- ¼cupwalnuts,chopped
- ¼cupgranulated sugar
- 1tspcinnamon
For Muffins:
- 1½cupwhole wheat pastry flour
- 1cupall-purpose flour
- 1½tspbaking powder
- ½tspbaking soda
- ¾cupgranulated sugar
- ¼tspkosher salt
- 2tspcinnamon
- ¾tspground cloves
- ¾tspground ginger
- ¼tspnutmeg
- 2tsporange zest,(from about 1 large orange)
- 2large eggs,beaten
- 1¼cupsbuttermilk
- ¼cupapplesauce
- 5tbspbutter,melted
- 1tspvanilla extract
- ¾cupwalnuts,chopped
Instructions
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Line a muffin tin with cupcake liners. Preheat the oven to 400 degrees F.
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In a small bowl, combine the ¼ cup of walnuts, ¼ cup of granulated sugar, and 1 teaspoon of cinnamon. Set aside.
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In a large bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, granulated sugar, salt, cinnamon, cloves, ground ginger, nutmeg, and orange zest.
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In a small bowl, whisk together the eggs, buttermilk, applesauce, melted butter, and vanilla extract.
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Add the wet ingredients to the dry ingredients and stir to combine. The batter should be mostly combined with a few streaks of flour.
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Add ¾ cup of walnuts, stir until incorporated. Do not overmix the batter, or it will result in dense muffins.
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Fill the muffin cups to the top with batter. Sprinkle with walnut and cinnamon sugar topping.
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Bake for 18 minutes until the muffins have crested over the pan and a toothpick inserted in the center comes out clean. They may show a combination of loose sugar and melted sugar.
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Serve warm with a pat of butter and a drizzle of honey, and enjoy!
Recipe Notes
- If the muffins are difficult to release from the pan, run a knife horizontally between the muffin top and the top of the muffin pan, taking care not to cut through the body of the muffin.
- Store the muffins in an airtight container on the countertop for up to 5 days or freeze in a zip-top plastic bag. They will keep in the freezer for up to 3 months.
Nutrition
- Calories: 224.87kcal
- Fat: 6.48g
- Saturated Fat: 3.56g
- Trans Fat: 0.20g
- Monounsaturated Fat: 1.70g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 38.57g
- Fiber: 2.76g
- Sugar: 18.62g
- Protein: 4.56g
- Cholesterol: 44.74mg
- Sodium: 199.43mg
- Calcium: 93.36mg
- Potassium: 133.82mg
- Iron: 1.39mg
- Vitamin A: 57.61µg
- Vitamin C: 1.82mg
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