Sugar-Dusted Wheat Muffins with Berries & Cherries

Sugar-Dusted Wheat Muffins with Berries & Cherries

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based on 19 reviews
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4
20 min.
prep
40 min.
total
18 muffins

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.

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
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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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Yummy Yummy Muffins

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.

- patricia johnson from LUFKIN, TX

Wheat muffins with berries

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!!!

- JULIE MCKAY from LANSING, MI

Good Muffins

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.

- Jan Wilkins from BLYTHEVILLE, AR

SOOO GOOD!

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!

- Beth Carpenter from SEATTLE, WA

Fruity Muffins

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

- Sarah from New York

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Nutrition Facts

Serving Size: 1/18 of Recipe

Servings Per Recipe: 18

  • Amount Per Serving
  • 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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