menuMuffins are the best, because they can be whatever you want them to be.
A chocolate “muffin” that’s actually just a cupcake in disguise.
A high-rising, perfectly domed buttermilk muffin studded with fresh berries.
A hearty, multigrain muffin sweetened with only unrefined sweeteners? Given my propensity for muffins on the “pure dessert” side of the healthiness spectrum, I’m surprised that this kind of muffin is the first one I’m sharing on this blog. But even though I love sweets, I’m definitely more of a savory breakfast person. And with lots of whole grains and only a hint of sweetness, this muffin is a good compromise between a savory breakfast and a sweet treat.
Hearty and wholesome (thanks to a mixture of whole grains), with a well-rounded breakfasty flavor (thanks to maple syrup and cornmeal) and only a hint of sweetness, these muffins are what I’m craving when I’m not eating biscuits or eggs or other savory things for breakfast.
golden multigrain muffins
Makes 12 muffins
- 1 cup (3 ⅜ ounces) whole-wheat pastry flour
- ⅓ cup (1 ⅜ ounces) all-purpose flour
- ⅓ cup (1 ⅝ ounces) yellow cornmeal
- ⅓ cup (1 ⅛ ounces) old-fashioned oats
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons golden flaxseed meal (optional)
- 1 cup buttermilk
- ⅓ cup maple syrup
- ¼ cup honey
- 2 large eggs
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- ¾ cup dried fruits and/or nuts (I love a half-half mix of dried cranberries and chopped, toasted pecans, but really anything goes) (optional)
Preheat oven to 400 degrees F. Butter a 12-cup muffin tin, or line the muffin tin with paper inserts.
Put the flours, cornmeal, oats, baking powder, baking soda, salt, and flaxseed meal into a large bowl, and whisk to combine. Set aside.
In a medium bowl, whisk together the buttermilk, maple syrup, honey, eggs, and melted butter. Add the wet ingredients to the dry ingredients, and fold with a spatula as gently as possible just until only a few streaks of dry ingredients remain.
Add the fruits and/or nuts to the batter, and fold gently until just combined.
Portion the batter evenly into the muffin tins, and bake 18-20 minutes, or until a toothpick inserted into one of the muffins comes out clean. Enjoy immediately (muffins are best that way!) or store them in a sealed container at room temperature. They’ll keep for about five days or so, and are fantastic toasted and buttered.