The Simplest Muffins


I adapted these muffins from a recipe on the King Arthur Flour website The Simplest Muffins Recipe  Since I live at almost 6000 feet, this recipe was adapted for high altitude.  It is a great muffin and is sure to be one of my preschool go-tos!

  • 2 cups White Whole Wheat Flour or Whole Wheat Pastry Flour
  • 1/2 cup rolled oats
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon cinnamon, optional
  • 1 to 1 1/2 cups dried fruit, nuts, or chips
  • 1 cup milk
  • 2 teaspoons vanilla
  • 1/4 cup melted butter or vegetable oil
  • 3 large eggs
  • Raw, unwashed sugar or coarse sprinkling sugar (optional)


  • Preheat the oven to 425°F. Lightly grease a 12-cup muffin pan; or line it with papers, *greasing the papers*.
  • Whisk together the flour, oats, sugar, salt, baking powder, cinnamon, and additions of your choice: dried fruit, nuts, and/or chips.(I used about 3/4 cup of cinnamon chips and about 3/4 cup chopped dates and reduced the cinnamon to 1/2 tsp., the first time that I made these.  The muffins were terrific!)
  • In a separate bowl, whisk together the milk, vanilla, butter or oil, and eggs.
  • Pour the wet ingredients into the dry, and mix until just blended.
  • Scoop the batter into the prepared pan, filling each cup three-quarters full. Sprinkle tops of muffins with coarse sparkling sugar, if desired.
  • Bake the muffins for 15 to 18 minutes, till they’re set and a light golden brown.
  • Remove the muffins from the oven, and let rest in the pan for 5 minutes before turning out to cool completely on a rack. Serve warm.


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