Make Ahead

Multigrain Marmalade Muffins

by:
January 17, 2012
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0 Ratings
Multigrain Marmalade Muffins
  • Makes 16
Author Notes

What's better than a muffin for breakfast? What about one packed with chewy bits of citrus, whole grains and butter! In the search to use up an excess amount of canned delights, I came up with these marmalade muffins. Using a whole jar of marmalade and a variety of flours, you get muffin full of flavor. There's a little bit of bitterness and a little bit of sweetness mixed up in the nutty, whole grain goodness. —Emily Hanhan

What You'll Need
Ingredients
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour [ground oats]
  • 1/2 cup spelt flour
  • 1/2 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup greek yogurt
  • 2 ounces unsalted butter, room temperature
  • 1 tablespoon honey
  • 8 ounces marmalade
  • 1 egg
Directions
  1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with liners [16].
  2. In a medium bowl, place the whole wheat flour, oat flour, spelt four, buckwheat flour, baking powder, baking soda and kosher salt [all dry ingredients]. Whisk thoroughly to aerate and combine.
  3. In a small bowl, whisk together the buttermilk and yogurt.
  4. In a large bowl, beat together the butter, honey and half of the marmalade [4oz] for about three minutes. Scrape down the sides of the bowl with a spatula and add the egg and beat until mixed in thoroughly. Add the last 4oz of the marmalade and beat until combined, about 1 minute. Scrape down sides of the bowl.
  5. Add a third of the flour mixture on low speed and mix until just combined. Add half of the dairy mixture, mix again until just combined. Repeat with another third of the flour, milk, and flour, each time beating only until just barely combined.
  6. Scoop batter into muffin tins with an ice cream scoop or spoon, about halfway up. Bake 35-40 minutes, until golden brown. Remove to a rack to cool.
  7. Serve warm right out of the oven or toasted the next day.
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Emily Hanhan

Recipe by: Emily Hanhan

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6 Reviews

BoulderGalinTokyo
BoulderGalinTokyo February 9, 2012
wonderful picture, makes my mouth water!
 
gingerroot
gingerroot January 26, 2012
Yum! These sound delicious.
 
LeBec F.
LeBec F. January 22, 2012
so great to find a chef interested in the considerable benefits of whole grains- texture and taste as much as anything else!
i'm def going to make these, but before i do, i have a question. Why 1/2 yoghurt, 1/2 buttermilk? i have used them interchangeably but wonder what you think the attributes are of each- such that you include both of them. ? Thanks much for this inspiration!
 
Midge
Midge January 18, 2012
Yum! My kind of breakfast.
 
susan G.
susan G. January 17, 2012
I love the blend of grains -- so tasty, and strong enough to stand up to a marmalade.
 
aargersi
aargersi January 17, 2012
I am for sure making these! They sound great!