How to Make Whole Wheat Muffins with High Tops

I finally made whole wheat muffins with high muffin tops. To me, if a muffin doesn’t rise above the muffin tin, it’s a fail. I hate when the tops are flat – or even concave – especially because I think the best part about muffins is breaking off and biting into the tops!

For me, this recipe creates the perfect whole wheat strawberry muffin. You don’t even want to know how many recipes I’ve tried in search of an easy muffin, made with whole wheat flour, that is also fluffy, moist and tasty.

I’ve tried recipes that call for tips like adding whipped egg whites, adding a lot of baking powder, or playing with the oven temperatures. But I just basically kept it as simple as possible and ended up making the kind of muffin I love – one with a nice muffin top!

This muffin recipe is actually the result of a series of mistakes I made when trying to make a moist, berry scone. But that one ended up being a scuffin recipe. That’s another story, and can be found in my previous post.

This whole wheat strawberry muffin recipe resulted from my attempt to repeat the scuffin recipe, but added an extra egg by mistake. That little mistake is how I ended up creating this muffin recipe.

How to Make Whole Wheat Muffins with High Muffin Tops

It’s really important to keep is as simple as the instructions say. Do not overwork the batter because I think that is what makes the difference. So don’t forget: after adding the wet ingredients to the dry, just mix for a few seconds until just incorporated. There’s my tip!

Print Recipe

Easy Homemade Strawberry Whole Wheat Muffins

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 8 muffins

Ingredients

• 1 cup or 6-8 strawberries, finely chopped
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1 1/2 sticks butter 3/4 cup, chilled and cubed
• 1 1/2 cups milk room temperature
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• optional: turbinado sugar

Instructions

• Heat oven to 375 degrees F. Generously grease muffin tin with butter and then dust with flour.
• Finely chop strawberries.
• In a large mixing bowl, whisk together whole wheat and all purpose flour, sugar, salt, baking soda. Add butter and with paddle attachment of electric mixer beat until butter is fully incorporated into flour and looks like wet sand, about 2-3 minutes.
• Add eggs to milk and whisk just to break the yokes; add vanilla extract.
• Pour milk mixture into flour mixture and beat for a few seconds on low speed just to combine. Stir in strawberries.
• Fill muffin cups to 3/4 full. Sprinkle tops with turbinado sugar if preferred.
• Bake for 25 mins or until light golden brown and toothpick is dry when inserted in top of muffin.
• Let cool for 10 minutes before removing from tin.
• When completely cooled, sprinkle with powdered sugar.