Whole Wheat Muffins

These whole wheat muffins keep things honest: 100% wheat flour, just two tablespoons of sugar, and sour milk for a tangy, tender crumb without any refined-flour filler. They bake up with a sturdy, satisfying texture and a nutty wheat flavor that works as well with butter and jam as it does on its own.

Sour milk (or buttermilk) paired with baking soda is the leavening engine here, creating a lighter muffin than whole wheat flour usually delivers. The high 425°F (220°C) oven sets the outside quickly, giving you a nice domed top while the inside stays moist.

Kitchen Tips

• Don’t sift the whole wheat flour. The bran and germ are part of the point. Just whisk the dry ingredients together thoroughly.
• Beat only until smooth and stop. Overmixed muffin batter develops gluten and makes tough, chewy muffins instead of tender ones.
• Fill the tins ⅔ full, not to the top. They need room to rise without overflowing.
• No sour milk on hand? Add a tablespoon of vinegar or lemon juice to regular milk and let it sit 5 minutes. It’ll curdle and work just the same.

Variations

• Use sour cream in place of sour milk and halve the shortening for a richer, more tender muffin, as the recipe notes suggest.
• Add chopped raisins or dried cranberries for bursts of sweetness throughout.
• Stir in a teaspoon of cinnamon and a tablespoon of honey for a warmer, sweeter breakfast muffin.