Basic Soft Wheat Muffins: Easy Fresh Milled Flour Recipe
Easy soft wheat muffins! This basic fresh milled flour recipe creates light, fluffy muffins; simple ingredients and rich homemade flavor.
This post may contain affiliate links. Please read our disclosure policy
Moist, flavorful and healthy these basic soft wheat muffins are a staple in our home. A breakfast go to, snack or dessert it’s the perfect muffin base to create any muffin you desire.
No Mill? No Problem, I included a variation for all purpose flour below.
PIN NOW FOR LATER
I personally use a pyrex 8-cup mixing bowl, however when it breaks I’ll be switching to this Anchor Hocking Measuring Bowl. Made in the USA and there is no paint making it lead paint free, plus the markings won’t wear off in the washer.
Why Use Fresh Milled Flour
Fresh milled flour is full of amazing health benefits and wheat berries are easy to store and can be stored (properly) almost indefinitely. This allows you to have nutritionally complete flour everyday when baking.
Pin now for later
Soft Wheat vs. Hard Wheat
Hard wheat and soft wheat are two different wheat varieties lending to baking in various ways.
Soft wheat has a lower protein content, creating less gluten strands and is more suitable for pastries, cakes, and quick rise baked goods like cookies and these Basic Soft Wheat Muffins.
Hard wheat however has a higher protein content which is needed to create gluten to form those beautiful artisan loaves of bread we all love.
Wonderful sources for wheat berries are Azure Standard and Bread Beckers.
How To Make Basic Soft Wheat Muffins
- Pre-heat oven to 375ºF and line or grease muffin tin. These are the liners I LOVE
- HOT TIP: Measure and pour the olive oil first, then the honey, for easier and less sticky measuring.
Step 1
Mill 275g of soft white wheat berries.
(Approximately 2 cups)
Step 2
In a mixing bowl combine wet ingredients.
Step 3
Weigh 275g of fresh milled soft wheat flour and add into the batter with your remaining dry ingredients.
Step 4
Using a hand mixer, beat until loose batter forms.
Step 5
OPTIONAL:
Add 1/2 cup fruit or shredded zucchini if desired.
Pictured: Blackberries
Step 6
Pour batter into lined muffin tin and place in the oven to bake for 25 minutes or until golden and muffins are toothpick clean.
Remove muffins and cool before eating. Store in an airtight container for freshness.
Soft Wheat Muffin Variations
The beauty in this basic muffin recipe is its versatility! I love muffins of all kinds but I don’t need multiple recipes, so I developed this recipe just for you and my family to enjoy muffins of all kinds with one basic recipe base. Simply add 1/2 cup of whatever fruit of shredded vegetable you desire.
Some examples of delicious muffin varieties I’ve made so far are:
- Huckleberry
- Blackberry
- Blueberry (with streusel topping)
- Zucchini
- Vanilla
- Almond Poppyseed
If you love milling your own grain and trying different grains, fresh milled barley flour is a great addition to these basic fresh milled muffins.
FAQ
Don’t have a mill or use fresh milled flour? You can still make this recipe by subbing out the flour for unbleached all purpose flour – make sure to weigh it for optimal results.
Storing your muffins in an air tight container or wrapping them with plastic wrap will lock in the moisture creating that soft muffin top we all love.
CHECK OUT ALL MY BREAD RECIPES HERE!
Basic Soft Wheat Muffins: Easy Fresh Milled Flour Recipe
Ingredients
- 2 Eggs
- 1 cup Milk
- 1/2 cup Olive Oil
- 1/2 cup Raw Honey
- 2 tsp Vanilla
- 1 tsp Lemon Juice
- 1 tsp Salt
- 2 tsp Baking Powder
- 275 g Soft White Wheat Flour
- 1/2 cup Fruit or Shredded Vegetable Optional
Instructions
- Pre-heat oven to 375ºF and line or grease muffin tin.
- Mill 275g of soft white wheat berries. (Approximately 2 cups)
- In a mixing bowl combine all wet ingredients. HOT TIP: Measure and pour the olive oil first, then the honey, for easier and less sticky measuring.
- Weigh 275g of fresh milled soft wheat flour and add into the batter with the remaining dry ingredients.
- Using a hand mixer, beat until loose batter forms.
- (Optional)Add 1/2 cup fruit or shredded zucchini if desired.
- Pour batter into lined muffin tin and place in the oven to bake for 25 minutes or until golden and muffins are toothpick clean.
- Remove muffins and cool before eating. Store in an airtight container for freshness.
Notes
Nutrition
nutritional source: Grains In Small Places
