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Sugar-Dusted Wheat Muffins with Berries & Cherries

Sugar-Dusted Wheat Muffins with Berries & Cherries
Makes:
18 muffins
Prep Time:
20
minutes
Total Time:
40
minutes
Vegetarian
based on
19 reviews
Sugar-Dusted Wheat Muffins with Berries & Cherries are accented with nutmeg and make a delightful treat to wake up to in the morning! Serve warm. These are great to make ahead and freeze, too.

In this recipe:


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Ingredients:

  • 2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup whole wheat flour
  • 1 cup packed brown sugar, divided
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons ground nutmeg
  • 1 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 pkg. (6 oz.) or 1 1/3 cups dried mixed cranberries, blueberries and cherries, coarsely chopped

Directions:

PREHEAT oven 350º F. Grease or paper-line 18 muffin cups.

COMBINE 2 cups all-purpose flour, whole wheat flour, 2/3 cup brown sugar, granulated sugar, baking soda, nutmeg and salt in large bowl. Mix evaporated milk, eggs, oil and vanilla extract in small bowl. Add milk mixture to flour mixture; stir just until moistened. Stir in dried fruit. Spoon into prepared muffin cups, filling 3/4 full.

COMBINE remaining 1/3 cup brown sugar and remaining 2 tablespoons flour in small bowl. Sprinkle evenly over muffin batter.

BAKE for 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Serve warm.

COOKING TIP: Muffins can be frozen up to a month. Wrap in heavy-duty foil or plastic wrap and then place in an airtight container or resealable plastic bag.


Reviews:

Review This Recipe
  •  Star(s)

    Yummy Yummy Muffins

    patricia johnson from LUFKIN, TX

    These muffins are soooo good and easy to make.My grandkids just love them,I put chocolate chip in them and they love them more.I make them for my Grandkids went they come home from school for an snacks.I will definatey will be making them again.

  •  Star(s)

    Wheat muffins with berries

    JULIE MCKAY from LANSING, MI

    These are so delicous!!1 I couldn't find the dried fruit so I used a frozen medley of differant berries. I also added a little wheat germ with the flour mixture for added nutrition. These turned out excellent and it made 24 muffins instead of 18. I'm having a great/good for me breakfast all week!!!

  •  Star(s)

    Good Muffins

    Jan Wilkins from BLYTHEVILLE, AR

    I left out the Cranberries, & normally hubby is not thrilled about wheat muffins, but he did like these, took the rest with him to work for coffee. Very good.

  •  Star(s)

    SOOO GOOD!

    Beth Carpenter from SEATTLE, WA

    My doctor suggested that I needed more fiber in my diet and these not only fit the bill, but taste so very good! I will be making these often and freezing 2 at a time to take to work with me!

  •  Star(s)

    Fruity Muffins

    Sarah from New York

    Usually I don't like muffins, and I don't eat much fruit, but thought I would try these out. They are pretty good.

  •  Star(s)

    mouth wet recipe

    jackie segundo from pasay, phils.

    It's an excellent recipe that my family loves it. We made it and its a very delicious as my niece and nephews says. and we love to bake it often for our snacks.

  •  Star(s)

    Sugar-Dusted Wheat Muffins with Berries and Cherri

    Joan Randall from CAPE CORAL, FL

    What a great flavor and to think they are good for you too. Love the versatility of these...dessert, snack or breakfast!

  •  Star(s)

    Healthy and GOOD in the same muffin

    SHERI STERN from GRAND RAPIDS, MI

    I really enjoy these! Their moist, easy to make and alittle healthier than my other muffin recipes. Next time I will try adding raisins or nuts.

  •  Star(s)

    Great muffins

    Patricia Hutchins from REDDING, CA

    These muffins were easy to make and tasted great. I used cranberries & nuts for my crew. The whole family loves them. Thank you!

  •  Star(s)

    sugar-dusted wheat muffins

    laurie cuccia from Riverhead, NY

    In the recipe is all healthy ingredients and when my eight year old asked me to make them a second time I knew this recipe was a winner.

  •  Star(s)

    Sugar Dusted Wheat Muffins

    Lucille Kingsbury from SPARTA, MI

    Excellent tasty recipe! Prepared the second time with use of Carnation fat free milk, substituting for the dry fruit, fresh chopped of blueberries, cranberries and apples. Reduced the brown sugar/flour for topping to just cinnamon sugar. Will call my favorite, healthy muffin!

  •  Star(s)

    These were wonderful

    Diana MacDonald from NIAGARA FALLS, ON

    I made these as an afterschool snack for the kids and they really enjoyed it, I also add nuts and a handful of chocolate chips.

  •  Star(s)

    sugar-dusted wheat muffins with berries @cherries

    gerald mounce from bowling green, KY

    this is a great recipe they are great in the morning with a cup of coffee. or you can warm with some whip topping or ice cream.

  •  Star(s)

    Slimmer muffins

    GAIL ANTONIAK from Gulfport, MS

    This recipe was easy to change to a low calorie muffins. I used Splenda for both sugars. This was great for the TOPS group this morning for breakfast. Everyone enjoyed the surprise goodies. Thanks, this is at the top of my muffin list

  •  Star(s)

    Easy and Healthy

    Linda Haley from MONTEVALLO, AL

    I found that if you use whole wheat pastry four, these muffins are still moist and have even more fiber and vitamins. Guilt free gourmet!

  •  Star(s)

    Sugar-Dusted Wheat Muffins with Berries & Cherries

    Kathy Reinheimer from EGG HARBOR TOWNSHIP, NJ

    I made this for my husband who is on a restricted diet. I used egg and sugar substitutes and light margarine. The recipe drew raves from him and his friends.

  •  Star(s)

    Tasty and Worth the extra time!

    LOUANN SMITH from Plano, TX

    Muffins turned out great and worth the extra time it took for me to make since I don't cook or bake a lot. I made extras to freeze for mornings when in big hurry. Taste so good with butter after 1 minute in microwave!

  •  Star(s)

    Great Tasting

    Fran Cooney from DEWITT, MI

    These muffins were easy to make and tasted great. Even the kids were fans! I wonder though, if there were a way to make them lower in fat content?

  •  Star(s)

    Better w/ nuts!

    Shannon Denison from SPANISH FORT, AL

    Nice wholesome recipe made even better with chopped pecans!

Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

  • Calories: 270
  • Calories from Fat: 80
  • Total Fat: 9g (13% of DV)
  • Saturated Fat: 2g (11% of DV)
  • Cholesterol: 40mg (14% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 44g (15% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 28g
  • Protein: 5g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sugar-Dusted Wheat Muffins with Berries & Cherries

Ingredients

  • 2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup whole wheat flour
  • 1 cup packed brown sugar, divided
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons ground nutmeg
  • 1 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 pkg. (6 oz.) or 1 1/3 cups dried mixed cranberries, blueberries and cherries, coarsely chopped

 

Directions

PREHEAT oven 350º F. Grease or paper-line 18 muffin cups.

COMBINE 2 cups all-purpose flour, whole wheat flour, 2/3 cup brown sugar, granulated sugar, baking soda, nutmeg and salt in large bowl. Mix evaporated milk, eggs, oil and vanilla extract in small bowl. Add milk mixture to flour mixture; stir just until moistened. Stir in dried fruit. Spoon into prepared muffin cups, filling 3/4 full.

COMBINE remaining 1/3 cup brown sugar and remaining 2 tablespoons flour in small bowl. Sprinkle evenly over muffin batter.

BAKE for 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Serve warm.

COOKING TIP: Muffins can be frozen up to a month. Wrap in heavy-duty foil or plastic wrap and then place in an airtight container or resealable plastic bag.

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