Whole Grain Pecan Muffins with Sprouted Wheat Flour

These bakery-style pecan muffins are rich, nutty, and full of warm flavor. Sprouted wheat flour gives them a slightly sweet, complex taste and a tender texture, while toasted pecans add crunch in every bite. They’re perfect for weekend baking and freeze beautifully so you can enjoy them any time.

Let me share a few other baked goods I love. One of my favorites is Whole Wheat Buttermilk Biscuits, so fluffy no one will know they’re full of whole grains.  Your family will love these gorgeous Blueberry Crumb Muffins made with kamut flour, as well as this super moist and tender Einkorn Banana Bread. Is it breakfast yet?

Ingredients

• Sprouted wheat flour- There are several varieties you can purchase. I prefer sprouted spelt or sprouted wheat (which is usually a red wheat).
• Baking powder and baking soda- I use both in this recipe for the perfect rise.
• Salt- It won't take much, but don't leave it out.
• Butter- I use salted butter in this recipe, and honestly, almost all my recipes.
• Brown sugar- granulated can be used, but I love the rich brown sugar flavor in this recipe.
• Eggs- large eggs
• Milk- This is an additional liquid to help the muffins from drying out.
• Vanilla- I used Trader Joe's bourbon vanilla paste, but use what you prefer.
• Nuts- These are optional, but I love the crunch they add. I used walnuts, but pecans are also very tasty as well.
• Raw sugar- Optional as well, but I like to sprinkle a little over the top of the muffins prior to baking.

How to make

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
• Toast the walnuts – Spread walnuts on a baking sheet and toast for 5–7 minutes until fragrant. Set aside to cool, then roughly chop.
• Mix the dry ingredients – In a medium bowl, whisk together sprouted wheat flour, baking powder, baking soda, and salt.
• Mix the wet ingredients – In a large bowl, whisk together melted butter, brown sugar, eggs, milk, and vanilla until smooth.
• Combine – Add the dry ingredients to the wet and mix gently until just combined. Fold in 1 cup of the chopped walnuts, reserving the rest for topping.
• Fill and top – Fill the muffin cups ¾ of the way full. Sprinkle the remaining walnuts over the tops.
• Bake – Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
• Cool – Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days.
Freeze for up to 1 month; thaw at room temperature or warm briefly in the oven before serving.

Flavor Variations

• Add ½ teaspoon cinnamon or ¼ teaspoon cardamom for warm spice.
• Stir in ½ cup dried cherries or cranberries for a fruity touch.
• Other nuts would work well in this recipe as well. Some of my favorites are pecans and hazelnuts.
• If you want a chocolate twist, add ¾ cup mini chocolate chips to the batter.

Whole Grain Pecan Muffins with Sprouted Wheat Flour

Amy Sandidge

Whole Grain Pecan Muffins with Sprouted Wheat Flour are tender, nutty, and packed with toasted pecans. Perfect for weekend baking with simple flavor variations.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Ingredients

  

1x2x3x

• 1 ¾ cup sprouted wheat flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup melted butter
• ¾ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• ¾ cup milk
• 1 ½ cups chopped walnuts

Instructions

 

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
• Toast the walnuts – Spread walnuts on a baking sheet and toast for 5–7 minutes until fragrant. Set aside to cool, then roughly chop.
• Mix the dry ingredients – In a medium bowl, whisk together sprouted wheat flour, baking powder, baking soda, and salt.
• Mix the wet ingredients – In a large bowl, whisk together melted butter, brown sugar, eggs, milk, and vanilla until smooth.
• Combine – Add the dry ingredients to the wet and mix gently until just combined. Fold in 1 cup of the chopped walnuts, reserving the rest for topping.
• Fill and top – Fill the muffin cups ¾ of the way full. Sprinkle the remaining walnuts over the tops.
• Bake – Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
• Cool – Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Keyword baking powder, baking soda, brown sugar, muffins, sprouted wheat flour, walnuts

Tried this recipe?Let us know how it was!

• Quick Breads
• Baked
• Sprouted Grains