These wholesome morning muffins are a delightful way to start your day, packed with nutritious ingredients and a touch of sweetness.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking and proper rise for the muffins.
Line a muffin tin with paper liners or lightly grease it.
Using paper liners makes cleanup easier and prevents sticking.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
Sifting the dry ingredients can help remove lumps and ensure even distribution.
In another bowl, beat the egg lightly, then stir in the buttermilk, applesauce, vanilla extract, brown sugar, and canola oil.
Ensure the wet ingredients are well combined for a smooth batter.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Overmixing can lead to dense muffins, so stir gently.
Fold in the chopped walnuts.
Coating the walnuts in a bit of flour can prevent them from sinking to the bottom.
Fill each muffin cup about three-quarters full with the batter.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for about 20-23 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the suggested time to avoid overbaking.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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