Grainy, Seedy, Great Tasting Breakfast Muffins

I’m not sure when muffins went from cute little breakfast foods to snacks the size of a softball, from tide-me-overs to fill-me-ups — and became as caloric as chips and dips. I also don’t know when they got super-sweet. And if I sound like a muffin meanie, I guess I am: I like muffins small; only just sweet enough; and chock-full of stuff that makes them interesting. A good muffin should be unpredictable; you should like it at first bite, and then each bite after should be just as likeable, but slightly different.

Then there’s the coconut oil. Having discovered how good organic coconut oil is as a moisturizer — yes, this is a full-service column; you get both food and beauty advice — I’m finding ways to incorporate it into my cooking and baking. I don’t think it’s right in every recipe, but in this muffin, where melted butter would have been my usual choice, the coconut oil is terrific. Some friends of mine have said that they don’t use coconut oil very often because they find that the flavor overwhelms many foods. I’ve yet to come up against the problem, perhaps because I’m not a constant user or because I don’t use great quantities of it, but if you could taste it in these muffins, you’d like it: Coconut would be good here. (And you might want to think of it when you’re switching up the add-ins.)

As unusual as these are, they’re put together in standard muffinmaking fashion; that is, you whisk all the dry ingredients together in a large bowl, and you whisk all the wet ingredients together, too. You pour the wet stuff over the dry, and then you mix, neither energetically nor with the idea that you’ll get a perfectly smooth blend; you won’t, and you don’t even want it. It’s okay if there are a few lumps, and it’s even okay if there are a couple of dry spots. Because of the leavenings and the buttermilk, the batter might start to bubble almost as soon as it’s mixed. That’s fine, but it’s a sign that you don’t want to dawdle between finishing up the mixing and getting the muffins into the oven. (The bubbles are the double-acting baking powder letting off its first salvo of puff power; the second comes when the batter is heated.) Stir in the add-ins, divide the batter among the muffin wells and send them ovenward.

These are at their best shortly after they’re baked. They’ll hold, but their texture will get heavier. Your choices: Freeze the leftovers. Or cut them in half and toast them; and slather them with butter; and maybe add some jam. Bet you can tell that I’m on Team Toaster.

Photo by Deb Lindsey.  This story appeared in my Everyday Dorie column in Washington Post Food

Some of the links in this post may be affiliate links. As an Amazon Associate, I might earn a small fee from qualifying purchases. All opinions remain my own. While it does not cost you anything, it helps offset the costs of running this website. Thanks for your support.

Breakfast Muffins

12 muffins

These muffins do what they should: Offer a little something different with each bite. They’re not too sweet and are chock-full of granola, dried cranberries, sunflower seeds and flaxseed.

MAKE AHEAD: The muffins are best served when they are warm, but they can be stored in an airtight container at room temperature for a day or frozen, well wrapped, for up to 2 months.

  • 1/3 cup dried cranberries (may substitute raisins)
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup cornmeal
  • 2 tablespoons flaxseed
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup regular or low-fat buttermilk, at room temperature
  • 1/2 cup (4 ounces) organic coconut oil, liquefied (may substitute 8 tablespoons unsalted butter, melted)
  • 1/4 cup honey
  • 2 large eggs, plus 1 large egg yolk, at room temperature
  • 1/2 cup granola, without whole or large nuts (if it has clumps, break them up)
  • 1/4 cup unsalted hulled sunflower seeds (may substitute hulled pumpkin seeds)

Preheat the oven to 400 degrees. Use cooking oil spray to grease a standard 12-well muffin tin, or line the wells with paper liners.

Put the cranberries in a small bowl and cover them with hot water. When you’re ready for them, drain them and pat them dry between paper towels.

Whisk together both flours, the cornmeal, flaxseed, baking powder, baking soda and sea salt in a mixing bowl. Whisk together the buttermilk, coconut oil, honey, eggs and yolk in a separate bowl. If your buttermilk or eggs are cold, the coconut oil will harden here and there. Give it a few good stirs and then don’t worry about it.

Pour the buttermilk mixture over the flour mixture; use a sturdy, flexible spatula or a wooden spoon to stir until just combined. You don’t have to be energetic, and you don’t even have to be thorough; what you need to be is quick. Once the batter looks as if it’s almost together, add the rehydrated cranberries along with the granola and sunflower seeds. Finish up the mixing with a couple of rounds of the spatula or spoon.

Divide the batter evenly among the muffin wells. Bake (middle rack) for 17 to 20 minutes or until the muffins are golden brown and a bamboo skewer or toothpick inserted into their centers comes out clean. Transfer the muffins to a wire rack to cool for a few minutes before serving, or cool completely before storing.