Northwoods Muffins
Indulge in the hearty, rustic charm of Northwoods Muffins—an irresistible blend of wholesome ingredients and cozy flavors, perfect for breakfast or an afternoon snack. These bakery-style muffins combine the nutty richness of whole wheat flour with the sweetness of pure maple syrup, while Greek yogurt ensures a moist, tender crumb. Toasted pecans and chewy dried cranberries add delightful texture and bursts of flavor to every bite, paired with the warm spice of cinnamon. Effortless to prepare in just 15 minutes, these muffins bake to golden perfection in under 20 minutes, making them an ideal quick treat for busy mornings or lazy weekends. Enjoy them fresh out of the oven or store them for grab-and-go convenience—this hearty recipe is destined to become a household favorite! Keywords: Northwoods Muffins, wholesome muffin recipe, maple syrup muffins, cranberry pecan muffins, healthy breakfast ideas.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 0.5 cups maple syrup
- 0.75 cups plain Greek yogurt
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.75 cups dried cranberries
- 0.5 cups chopped pecans, toasted
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt until combined.
In a separate medium bowl, whisk the melted butter, maple syrup, Greek yogurt, eggs, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should look slightly lumpy.
Fold in the dried cranberries and toasted pecans, making sure they are evenly distributed throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 393.6 g | 143% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 186.6 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 412 mg | 32% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
