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UPDATED OCTOBER 2023: These muffins are soft, sweet and hearty. They are the perfect addition to any family dinner and will award you smiles all around. As an added bonus, I bet you have everything in your kitchen right now to make them. They are an all around great staple! 
Put away your Kitchen Aid Mixer,  and say good bye to the Bosch, baby. All you need for this fabulous dinner addition is a bowl, a wooden spoon,  some BASIC baking ingredients, and about 25 minutes. I received this recipe from my sweet friend Julie earlier today. They sounded good (and fast) so I made them tonight to go with dinner. Did my family like them, you are wondering?
“THOSE are BLOG WORTHY!” from Mark.
“Make these every night.” from Emily.
“Those are DE-licous….why is there only ONE left for me?” from Anna….when you play at a friends too long you miss out on the muffins. 

Whole Wheat Brown Sugar Muffins

Serves: 12 muffins Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 C whole wheat flour
  • 1 C brown sugar
  • 1/4 t salt
  • 1 t baking soda
  • 1 C milk
  • 1 stick melted butter
  • 1 egg
  • 1 t vanilla


1. Mix the dry ingredients together in a medium sized bowl.
2. In a large measuring cup combine all liquid ingredients.
3. Pour liquid ingredients over the dry ingredients and stir just until moistened.
4. Spoon into greased muffin tins.
5. Bake at 350 for 15 minutes.

Recipe from dear Julie Thomson

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. Thanks for all the wonderful recipes on your blog. My whole wheat muffin recipe is very similar, but has only 1/2 the amount of sugar. If you're trying to cut calories, using only 1/2 cup sugar will help.

  2. These muffins have a great texture! I made them today to go along with potato, leek and carrot soup and I think they will be a great compliment. Plus, they went together so fast I feel like I could make them any day of the week. I was also thinking that if you wanted these to be sweeter, like for a breakfast/brunch item, you could also add some honey to the wet mixture.

  3. I typically have a 25% success rate with muffins. This recipe accounts for most of that 25%. Thank you so much for the easy recipe! I had to make it dairy-free for my son’s preschool class and used almond milk and coconut oil. Not as good that way, but worked very well for an easy and inexpensive snack for 11 preschoolers.