Best 3 Whole Wheat Huckleberry Crumb Muffins Recipes
Indulge in the delightful symphony of flavors with our delectable Whole Wheat Huckleberry Crumb Muffins. These muffins are a perfect blend of wholesome and indulgent, featuring a tender whole wheat muffin base bursting with plump, juicy huckleberries and topped with a sweet and crunchy crumb topping. Each bite offers a delightful burst of huckleberry flavor complemented by the warm spices and the irresistible crunch of the crumb topping. These muffins are not only a treat for your taste buds but also a healthier choice, made with whole wheat flour and natural ingredients. Whether you enjoy them as a grab-and-go breakfast, a midday snack, or a sweet treat, these Whole Wheat Huckleberry Crumb Muffins are sure to satisfy your cravings and nourish your body.
In addition to the classic Whole Wheat Huckleberry Crumb Muffin recipe, this article also offers variations to cater to different dietary preferences and flavor desires. For those who prefer a gluten-free option, the Gluten-Free Huckleberry Crumb Muffins provide a delicious alternative, using a blend of gluten-free flours to create a light and fluffy muffin. If you're looking for a vegan option, the Vegan Huckleberry Crumb Muffins are made with plant-based ingredients, ensuring that everyone can enjoy these delectable treats.
For those who crave a burst of citrusy flavor, the Orange Huckleberry Crumb Muffins combine the sweetness of huckleberries with the tangy zest of oranges, creating a refreshing and vibrant muffin. And for those who love the combination of berries and chocolate, the Blueberry Chocolate Chip Huckleberry Crumb Muffins offer a delightful medley of flavors, with juicy blueberries, rich chocolate chips, and the irresistible crunch of the crumb topping.
No matter which recipe you choose, you'll be in for a delightful treat with these Whole Wheat Huckleberry Crumb Muffins and their variations. So, gather your ingredients, preheat your oven, and embark on a baking journey that will fill your home with the sweet aroma of freshly baked muffins.
HUCKLEBERRY MUFFINS
Huckleberries are a hard-to-find, delicious treat and finding recipes that use them can be even harder. I came up with this recipe as a variation of my favorite blueberry muffin recipe and they truly are delicious! If you can't find huckleberries, blueberries work well.
Provided by Laura
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
- In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.
- Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 27.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 213.4 mg, Sugar 15.2 g
WHOLE WHEAT HUCKLEBERRY CRUMB MUFFINS
These hearty and healthy muffins showcase the tangy flavor of wild huckleberries and hearty flavor of whole wheat and oats. Guilt-free and satisfying breakfast your friends and family will love! Even though these are made part with whole wheat flour, they come out surprisingly fluffy.
Provided by Maureen S
Categories Whole Wheat Muffins
Time 35m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
- Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
- Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
- Pour batter into the greased muffin tin.
- Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 32.7 g, Cholesterol 32.7 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 15.1 g
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
Tips:
- Use fresh or frozen huckleberries. Fresh huckleberries are available from June to August, but you can also use frozen huckleberries, which are available year-round. If using frozen huckleberries, thaw them before using.
- Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Use a muffin pan with liners. This will help the muffins to come out of the pan easily. If you don't have muffin liners, you can grease the muffin pan with cooking spray.
- Fill the muffin cups about 2/3 full. Don't overfill the cups, or the muffins will rise too much and overflow.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 18-22 minutes.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help them to hold their shape.
Conclusion:
These whole wheat huckleberry crumb muffins are a delicious and healthy breakfast or snack. They are made with whole wheat flour, fresh or frozen huckleberries, and a crumb topping. They are easy to make and can be enjoyed by people of all ages.
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