Simple spiced whole-wheat muffins from The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen by America's Test Kitchen Editors

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Notes about this recipe

  • Shewi128 on September 06, 2023

    These were more cupcakes than muffins as you had to cream the softened butter with sugar. Also, they had more cake flour compared to whole-wheat flour. The texture was decent, and it was a good base for add-ins if you want (I added cinnamon chips). I'd make them again, but they're definitely not "quick".

  • cjannace on July 10, 2017

    I wasn't sure about this recipe at first, but I definitely like it when I heat it up a bit in the microwave first. As always seems to happen when I make muffins, despite following the recipe as written, I got 24 muffins out of the recipe. They reheat well after freezing.

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