Best 10 Multigrain Muffin Recipes

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Multigrain muffins are a delicious and wholesome treat that can be enjoyed for breakfast, lunch, or a snack. They are packed with whole grains, nuts, and seeds, making them a good source of fiber, protein, and healthy fats. This recipe provides instructions for making classic multigrain muffins, as well as variations for blueberry muffins, cranberry muffins, and chocolate chip muffins. Each variation offers a unique flavor combination that is sure to please everyone. These muffins are easy to make and can be stored for several days, making them a convenient option for busy mornings or after-school snacks. With their irresistible taste and wholesome ingredients, multigrain muffins are a great addition to any healthy diet.

Let's cook with our recipes!

HOMEMADE MULTIGRAIN ENGLISH MUFFINS



Homemade Multigrain English Muffins image

These homemade multigrain english muffins are so much better than store bought. Multigrain english muffins are incredibly easy to make and no oven needed!

Provided by Judy

Categories     Bread

Time 2h25m

Number Of Ingredients 9

1 cup multigrain cereal mix
1 1/4 cups boiling water ((295ml))
1 envelope active dry yeast (8.75g)
1 teaspoon salt ((5g))
1 teaspoon sugar ((5g))
½ cup plain yogurt ((125g))
3 cups all purpose flour ((about 420g), plus more for dusting)
¼ cup semolina flour
2 teaspoons oil

Steps:

  • In a large bowl, mix together the multigrain flour and boiling water. Cover with a clean kitchen towel, and let stand at room temperature for 15 minutes. Stir in the yeast while the cereal mix is still warm. Cover and let stand for another 5 minutes.
  • Add the salt, sugar, and yogurt, and mix everything together. Stir in the flour, 1 cup at a time, until you get a firm dough. Knead the dough for 10 -15 minutes (I usually mix the dough by hand...it's good for the soul. But you could also do this entire process in a mixer with a dough hook attachment).
  • Let the dough rest for 10 minutes. In the meantime, dust a small handful of semolina flour on a large baking sheet. Roll the dough out on a lightly floured surface to about a ½ inch thickness. Use a biscuit cutter or a water glass to cut circles out of the dough. Gather up the loose pieces, and roll them out again. Cut more circles. Continue the process until all the dough is used up. You should get 12-14 muffins.
  • Place the circles on the baking sheet with semolina flour. Shift them around to coat the bottoms of the muffins with the semolina. Cover with a clean, damp kitchen towel and let the muffins rise for 1 hour in a warm place.
  • Place a skillet over medium low heat, and use a pastry brush to brush a very thin layer of oil on the bottom of the pan. Cook the muffins in batches, about 6-7 minutes per side (12-14 minutes total for each muffin).

Nutrition Facts : Calories 186 kcal, Carbohydrate 36 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 201 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

MULTIGRAIN ENGLISH MUFFINS



Multigrain English Muffins image

These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 15

Number Of Ingredients 15

1/2 cup warm water (115 degrees)
1 tablespoon honey
2 teaspoons active dry yeast (from one 1/4-ounce envelope)
1 teaspoon unsalted butter, plus more for serving (optional)
2 cups all-purpose flour, plus more for surface
3/4 cup whole-wheat flour
1/4 cup rolled oats
1/4 cup wheat germ
1 tablespoon coarse salt
2 teaspoons whole flaxseed
1 1/2 teaspoons caraway seeds (optional)
1/2 cup low-fat buttermilk
Vegetable oil, cooking spray
1/4 cup coarse cornmeal
Preserves, for serving (optional)

Steps:

  • Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
  • Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
  • Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
  • Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
  • Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.

Nutrition Facts : Calories 115 g, Cholesterol 1 g, Fiber 2 g, Protein 4 g, Sodium 395 g

ZUCCHINI YOGURT MULTIGRAIN MUFFINS



Zucchini Yogurt Multigrain Muffins image

I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved.

Provided by CARINAB

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 24

Number Of Ingredients 19

1 ½ cups all-purpose flour
¾ cup whole wheat flour
¾ cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
3 eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
¾ cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
½ cup chopped pecans
½ cup raisins

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
  • In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
  • Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 33.1 g, Cholesterol 23.9 mg, Fat 7.6 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 185.9 mg, Sugar 20.9 g

MIXED GRAIN AND BLUEBERRY MUFFINS



Mixed Grain and Blueberry Muffins image

These muffins aren't at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, side dish

Time 1h

Yield Twelve muffins

Number Of Ingredients 14

2/3 cup rolled oats
1/2 cup low-fat milk
1/4 cup cornmeal
3/4 cup whole wheat flour
1/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Rounded 1/4 teaspoon salt
2 large or extra-large eggs
1/4 cup mild honey, like clover
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 heaped cup blueberries (a 6-ounce box)

Steps:

  • Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
  • Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
  • In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
  • Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 8 grams, TransFat 0 grams

FRUITY MULTIGRAIN MUFFINS



Fruity Multigrain Muffins image

Power-packed muffins are full of good-for-you grains and fruits. For breakfast on the go or a mealtime accompaniment, they're a sunup-to-sundown treat!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

1 1/4 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 egg whites
1 1/4 cups Gold Medal™ whole wheat flour
3/4 cup oat bran
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped dried fruit
1/2 cup cooked whole-grain triticale or brown rice

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
  • Beat yogurt, brown sugar, oil and egg whites in large bowl with spoon. Stir in remaining ingredients except dried fruit and triticale just until flour is moistened. Fold in dried fruit and triticale.
  • Divide batter evenly among muffin cups (cups will be very full). Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g

HEALTHY MULTIGRAIN MUFFINS



Healthy Multigrain Muffins image

This recipe makes delicious, healthy and versatile muffins. I have tried cranberries, apple pieces, almonds and macadamias as well. You can use any fruit or nut that you especially like.

Provided by Maito

Categories     Quick Breads

Time 40m

Yield 15-17 muffins, 15-17 serving(s)

Number Of Ingredients 18

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4-1/2 teaspoon nutmeg
1/2-1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
3 large egg whites
1 1/4 cups low-fat buttermilk
1/4 cup applesauce
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
2 tablespoons canola oil or 2 tablespoons vegetable oil
3/4 cup dried fruit
1/2 cup walnuts, chopped (or any other nut)

Steps:

  • Preheat oven to 375 degree F.
  • Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
  • Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
  • Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
  • Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
  • Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
  • After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.

Nutrition Facts : Calories 175, Fat 5.7, SaturatedFat 0.7, Cholesterol 13.2, Sodium 214, Carbohydrate 29.8, Fiber 3.1, Sugar 8.4, Protein 5.3

APPLESAUCE MULTIGRAIN MUFFINS



Applesauce Multigrain Muffins image

An adopted recipe from a multigrain hot cereal box. Easy, tasty, and healthy! Also, made from ingredients I generally have on hand, which is great. Vegan with substitutions.

Provided by bonjourmn

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

1/3 cup multi-grain hot cereal (uncooked)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 1/2 tablespoons butter, melted
1 cup multi-grain hot cereal (uncooked)
1 1/2 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup soymilk or 1/2 cup low-fat milk
1/2 cup brown sugar
1/4 cup sunflower oil or 1/4 cup corn oil
1 egg (or egg substitute)

Steps:

  • Preheat oven to 400°F Line twelve muffin cups with paper baking cups or lightly oil bottoms only.
  • Prepare topping. Mix oats, brown sugar, and cinnamon together. Add melted butter and mix well.
  • Prepare muffins. Mix oats, flour, baking powder and soda, and cinnamon in a bowl. In separate bowl, mix applesauce, milk, brown sugar, oil, and egg. Add to dry ingredients and stir just until dry ingredients are moistened.
  • Fill cups with mix (fills to about 3/4 full), and top each muffin with topping. Then bake 18-20 minutes. Serve warm if possible. Yum! Simple and delicious.

Nutrition Facts : Calories 172.1, Fat 6.6, SaturatedFat 1.7, Cholesterol 21.6, Sodium 109.3, Carbohydrate 26.1, Fiber 0.8, Sugar 11.6, Protein 2.5

MULTIGRAIN-OATMEAL-CRAISON SPICE MUFFINS



Multigrain-oatmeal-Craison Spice Muffins image

I was craving an oatmeal muffin with a bit more "kick." I added spices that are typically found in spice cake recipes. I am always trying to find ways to sneak in more nutrition so I also make them with multigrain flour. These muffins are moist and delicious. I adapted this recipe from fellow member Kree. Thank you for all of you that nominated this recipe for PAC. It is an honour. I have increased the spices since I originally posted this recipe. I hope you enjoy!!

Provided by Winnipeg

Categories     Breakfast

Time 1h15m

Yield 24 muffins

Number Of Ingredients 15

3 cups oatmeal
1 1/4 cups white flour
1 1/4 cups multigrain flour
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon clove
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups unsweetened applesauce
1 cup milk
1 cup brown sugar
1/2 cup oil
2 tablespoons oil
1 cup craisins
2 eggs

Steps:

  • Preheat oven to 400 degrees.
  • Combine oatmeal, flour, spices, baking powder and baking soda.
  • Add applesauce, milk, brown sugar, oil and egg; mix until moistened.
  • Add Craisons.
  • Put in muffin papers.
  • Bake 20 minutes.
  • ENJOY!

MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)



Multi-Grain Banana Muffins (Low Fat, Too!) image

I adapted a banana muffin recipe to include healthier grains, less oil, less sugar and more spice. They don't taste low-fat or healthy--just like good, homemade banana muffins.

Provided by anaisfern

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/4 cups whole wheat pastry flour
1/4 oat bran
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup oats
1/4 cup buttermilk
1 1/2 cups mashed bananas (use very ripe fruit)
1 egg
1/4 cup vegetable oil
1/3 cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Steps:

  • Preheat the oven to 350 degrees.
  • Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
  • Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
  • Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
  • Add the egg, oil, sugar, and vanilla.
  • After stirring those together, add in the oat-buttermilk mixture.
  • Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
  • Refrain from over-mixing.
  • Grease twelve muffin cups.
  • Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
  • Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.

MULTI-GRAIN ENGLISH MUFFINS



Multi-Grain English Muffins image

Make and share this Multi-Grain English Muffins recipe from Food.com.

Provided by Victoria V

Categories     Yeast Breads

Time 1h25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1/4 cup warm water
2 tablespoons yeast
1 teaspoon honey
1 cup oat flour
1 cup soy flour
2 cups whole wheat flour
2 tablespoons flax seeds
1 cup water
1 tablespoon safflower oil
1/2 teaspoon salt
1 tablespoon cornmeal

Steps:

  • Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
  • Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
  • Let rise for 1 hour in a warm place.
  • Bake 350*F for about 25 minutes.

Nutrition Facts : Calories 161.5, Fat 4.2, SaturatedFat 0.5, Sodium 102.1, Carbohydrate 25.9, Fiber 4.4, Sugar 0.8, Protein 7.8

Tips:

  • Choose whole grain flour: Whole grain flour is more nutritious and provides a chewier texture compared to all-purpose flour.
  • Use ripe bananas: Overripe bananas add natural sweetness and moisture to the muffins.
  • Don't overmix the batter: Overmixing can lead to tough muffins. Mix just until the ingredients are combined.
  • Fill the muffin cups evenly: This will help the muffins rise evenly and bake consistently.
  • Bake the muffins at a high temperature initially: This will help them rise quickly and develop a golden brown crust.
  • Reduce the temperature after 10 minutes: This will help prevent the muffins from overcooking and drying out.
  • Test the muffins for doneness before removing them from the oven: Insert a toothpick or skewer into the center of a muffin. If it comes out clean, the muffins are done.

Conclusion:

Multigrain muffins are a delicious and nutritious breakfast or snack option. They are easy to make and can be customized with your favorite ingredients. Whether you're looking for a healthier alternative to traditional muffins or simply want to try something new, these multigrain muffins are sure to please. Enjoy!

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