These sunflower seed muffins are a wholesome and nutty treat that showcases the delightful crunch and flavor of sunflower seeds. Perfect for breakfast, a midday snack, or as an addition to lunchboxes, these muffins provide a moist and tender crumb while offering a nutritious boost, making them an excellent choice for anyone looking to enjoy a deliciously healthy option!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1/2 cup sunflower seeds (plus extra for topping)
- Optional: 1/2 cup raisins or dried cranberries for added sweetness
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted butter, eggs, milk, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix. Gently fold in the sunflower seeds and, if using, raisins or dried cranberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle extra sunflower seeds on top of each muffin if desired.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy warm or at room temperature, and savor the delightful crunch and flavor of sunflower seeds in every delicious bite!
Aprile's Kitchen 