Whole Grain Fruitcake Muffins
Transform your holiday baking with these wholesome and flavorful Whole Grain Fruitcake Muffins! Packed with the natural goodness of whole wheat flour, rolled oats, and festive dried fruits like cranberries, raisins, and apricots, these muffins offer a healthier spin on traditional fruitcake. A touch of orange zest and warm spices like cinnamon and nutmeg elevate their cozy flavor, while chopped nuts add a satisfying crunch. Moistened with creamy Greek yogurt and sweetened with brown sugar, these muffins are perfectly tender and lightly indulgent. Quick to make in just under 40 minutes, they’re a delightful option for breakfast, snack time, or as a holiday-inspired dessert. Perfectly portable, these muffins are ideal for meal prep or gifting!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.33 cups Unsalted butter
- 0.5 cups Brown sugar
- 1 large Egg
- 0.5 cups Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 0.33 cups Dried cranberries
- 0.33 cups Raisins
- 0.33 cups Chopped dried apricots
- 0.25 cups Chopped nuts (e.g., walnuts or pecans)
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In another bowl, cream together the unsalted butter and brown sugar using a hand or stand mixer until the mixture is light and fluffy, about 2 minutes.
Add the large egg to the butter-sugar mixture and mix until fully incorporated.
Stir in the Greek yogurt and vanilla extract, mixing just until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the dried cranberries, raisins, chopped dried apricots, chopped nuts, and orange zest until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 362.0 g | 132% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 178.0 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 433 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2415 mg | 51% | |
*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.
