Grain and Seed Muffins

“That’ll be one eggs over easy, toasted bagel on the side, one order of French toast, and a hot chocolate to go”, I muttered to myself as I swung into the early morning breakfast rush. And no, I was not working as a short-order cook at Smitty’s waffle house. When our children were school age, breakfast time was twenty minutes of controlled chaos. OK, not so controlled. Kind of like the fall of Saigon. The goal was to ensure that each child ingested enough calories before the carpool van honked, in order to make it to recess without fainting.

Grain and Seed Muffins

Had I known about this recipe for grain and seed muffins by über talented  food writer and cookbook author Dorie Greenspan in her brilliant, newly released cookbook, Baking with Dorie, I could have saved myself a lot of stress. Filled with whole grains such as whole wheat flour and oats, as well as three different types of seeds, these muffins are the perfect breakfast for people on-the-go. These muffins are light, moist and sweet, with just a hint of nuttiness. With lunches packed and homework (?!) signed, I waved a last goodbye as the kids drove off . Oh, and that hot chocolate to go, it wound up on the ceiling of the van when the driver hit a speed bump a little too vigorously. Enjoy the muffins.

Assemble your ingredients.

Preheat the oven to 400 F. Line a regular size muffin tin with cupcake papers. Whisk together the flours, baking powder, salt, cinnamon, baking soda, rolled oats and wheat bran in a large bowl. Add the brown sugar. In a large measuring cup, combine the eggs, egg yolk, milk (dairy or non-dairy substitute), oil and maple syrup. 

Combine the liquid ingredients with the dry ingredients in the large bowl. Using a silicon spatula, stir the mixture until all the dry ingredients are moistened. Combine the seeds. Remove two tablespoons of the seed mixture and set it aside. Add the remaining seeds and dried cranberries or raisins to the bowl. Stir to combine. 

Divide the muffin batter evenly into the muffin cups. I use an ice cream scoop to portion out the batter. Sprinkle the reserved seed mixture evenly over the tops of the muffins. Bake the muffins on the middle rack of the oven for 18 minutes. The muffins will be light golden in color and a tester inserted into the middle of a muffin will emerge with just a few dry crumbs clinging to it when the muffins are done. Allow the muffins to cool and enjoy!

Cook’s Notes: I made these muffins three ways. I used one cup whole wheat flour and 1/2 cup white flour as the recipe is written. I made them again using one cup white flour and 1/2 cup whole wheat flour keeping in mind those of you who are whole wheat phobic. I thought that the greater proportion of whole wheat flour enhanced the texture and nutty flavor of the muffins. And finally, I made the muffins with 1/2 cup of oil instead of the 2/3 cup recommended in the original recipe. I didn’t miss the extra oil at all and so I kept it at 1/2 cup.

Print Recipe

Grain and Seed Muffins

Breakfast, Bread and Muffins

By Dorie Greenspan, Baking with Dorie – Serves: 12

Prep Time: 10 minutes – Cooking Time: 18 minutes – Total Time: 28 minutes

Filled with whole grains such as whole wheat flour and oats, as well as three different types of seeds, these muffins are the perfect breakfast for people on-the-go.

Ingredients

• 1 cup (136 grams) whole wheat flour
• 1/2 cup (68 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/2 cup (50 grams) oats (not instant)
• 1/2 cup (30 grams) wheat bran
• 1/2 cup (100 grams) brown sugar
• 2 large eggs, at room temperature
• 1 large yolk, at room temperature
• 1 cup (240 ml) milk, or nondairy milk alternative (I used oat milk)
• 1/2 cup (160 ml) vegetable oil, such as canola or corn oil
• 1/3 cup (80 ml) maple syrup
• 1/3 cup (40 grams) sunflower seeds, toasted
• 2 tablespoons flax seeds
• 2 tablespoons sesame seeds
• 1/2 cup (80 grams) dried cranberries or raisins

Instructions

1

Preheat the oven to 400 F. Line a regular size muffin tin with cupcake papers.

2

Whisk together the flours, baking powder, salt, cinnamon, baking soda, rolled oats and wheat bran in a large bowl. Add the brown sugar.

3

In a large measuring cup, combine the eggs, egg yolk, milk (dairy or non-dairy substitute), oil and maple syrup.

4

Combine the liquid ingredients with the dry ingredients in the large bowl. Using a silicon spatula, stir the mixture until all the dry ingredients are moistened. 

5

Combine the seeds. Remove two tablespoons of the seed mixture and set it aside. Add the remaining seeds and dried cranberries or raisins to the bowl. Stir to combine. 

6

Divide the muffin batter evenly into the muffin cups. I use an ice cream scoop to portion out the batter. Sprinkle the reserved seed mixture evenly over the tops of the muffins. Bake the muffins on the middle rack of the oven for 18 minutes. The muffins will be light golden in color and a tester inserted into the middle of a muffin will emerge with just a few dry crumbs clinging to it, when the muffins are done.

Notes

Muffins freeze very well. Wrap individually and freeze.