These whole wheat dinner muffins are light, fluffy, delicious, fast and easy. It’s the perfect solution for a quick carb for dinner.

These whole wheat dinner muffins just might be the answer to every anticipated bread-with-dinner-woe.

Afraid of yeast? Don’t worry, no yeast in these babies.

Don’t have time? Ha! These muffins scoff at time…they are fast and easy. Plus, I’m guessing they freeze beautifully.

A muffin split in half with a pat of butter on one half.

Avoiding carbs? Well, can’t really help you with that one, but count your lucky stars these are 100% whole wheat.

Seriously, these muffins are absolutely delicious with a hint of cornmeal to the whole wheat mix. I can see them pairing perfectly with everything from classic casseroles to pasta to a light dinner salad.

I’m thrilled to have stumbled upon these light, fluffy, delicious whole wheat muffins. Time doesn’t always lend itself to home-baked hot rolls from the oven, but I’m guessing I’ll be making the time to whip up these delectable muffins.

Hearty enough to stand on their own, they are absolutely irresistible slathered with butter and jam.

A sesame seed topped muffin in front of a muffin split in half on a white plate.
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Whole Wheat Dinner Muffins

4.07 stars (15 ratings)


  • 2 ½ cups (355 g) whole-wheat flour
  • 4 tablespoons yellow cornmeal
  • 6 tablespoons firmly packed light or dark brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs, separated
  • 6 tablespoons (85 g) butter, melted, or olive oil
  • 2 cups buttermilk
  • 4 tablespoons sour cream or plain yogurt
  • 3 tablespoons sesame seeds for sprinkling


  • Preheat your oven to 350°F. Grease 16 standard muffin cups; fill the unused cups one-third full with water to prevent warping during baking.
  • In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt.
  • In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.
  • In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended, again, taking care not to overmix because that will result in tough, dry muffins.
  • Spoon the batter into the prepared muffin cups, filling each cup nearly level with the rim of the cup. Sprinkle the muffins with the sesame seeds. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes.
  • Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins and serve warm or at room temperature with butter and/or jam, if desired.


Flour: I prefer to use white wheat flour but red wheat flour would work just as well, resulting in a slightly heartier, darker muffin.
Serving: 1 Muffin, Calories: 191kcal, Carbohydrates: 23g, Protein: 6g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 67mg, Sodium: 438mg, Fiber: 3g, Sugar: 6g

Recipe Source: slightly adapted from The Williams-Sonoma Cookbook