Orange-Spiced Whole Wheat Muffins Recipe

Orange-Spiced Whole Wheat Muffins Recipe

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!

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



For Muffin Topping:

  • ¼cupwalnuts,chopped
  • ¼cupgranulated sugar
  • 1tspcinnamon

For Muffins:

  • cupwhole wheat pastry flour
  • 1cupall-purpose flour
  • tspbaking powder
  • ½tspbaking soda
  • ¾cupgranulated sugar
  • ¼tspkosher salt
  • 2tspcinnamon
  • ¾tspground cloves
  • ¾tspground ginger
  • ¼tspnutmeg
  • 2tsporange zest,(from about 1 large orange)
  • 2large eggs,beaten
  • cupsbuttermilk
  • ¼cupapplesauce
  • 5tbspbutter,melted
  • 1tspvanilla extract
  • ¾cupwalnuts,chopped


  1. Line a muffin tin with cupcake liners. Preheat the oven to 400 degrees F.

  2. In a small bowl, combine the ¼ cup of walnuts, ¼ cup of granulated sugar, and 1 teaspoon of cinnamon. Set aside.

  3. 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.

  4. In a small bowl, whisk together the eggs, buttermilk, applesauce, melted butter, and vanilla extract.

  5. Add the wet ingredients to the dry ingredients and stir to combine. The batter should be mostly combined with a few streaks of flour.

  6. Add ¾ cup of walnuts, stir until incorporated. Do not overmix the batter, or it will result in dense muffins.

  7. Fill the muffin cups to the top with batter. Sprinkle with walnut and cinnamon sugar topping.

  8. 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.

  9. 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.


  • 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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