Tassajara Spice Muffins

January 15, 2014
4 Ratings
  • Makes 12 muffins
Author Notes

My mother has been making this recipe since I can remember. Even as a young, picky child, they were one of my favorites. I’d always insist that at least half be made without raisins—a request that annoyed (and continues to annoy) my father to no end. The recipe comes from an old, well used copy of the Tassajara Bread Book by Edward Espe Brown (http://www.amazon.com/Tassajara...). They are surprisingly light for muffins made entirely from whole wheat flour, with a lovely sweetness from the honey and a hint of warmth from the spices. Enjoy them for breakfast, with dinner, or at any and all snack times in between. —Carey Nershi

What You'll Need
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 egg
  • 1/4 cup oil (coconut or organic canola are ideal)
  • 1/2 cup honey
  • 1 1/2 cups whole milk
  • 1/2 cup raisins (optional)
  1. Preheat oven to 400° F and grease a muffin tin. Combine the dry ingredients (flour, baking powder, salt, spices) and set aside.
  2. Beat together the wet ingredients (egg, oil, honey, milk). If using coconut oil, melt it over low heat until it liquefies first. Quickly fold the dry ingredients into the wet ingredients until just combined. If adding raisins, fold them in as well.
  3. Spoon batter into muffin tin and bake for 20 minutes.

See what other Food52ers are saying.

  • EmFraiche
  • Valentina Solfrini
    Valentina Solfrini
  • Carey Nershi
    Carey Nershi
  • Doug
Lover of simple food and cocktails served with a single giant ice cube. Raised in the NY Schoharie Valley; currently residing in Burlington, VT. Blogger at reclaimingprovincial.com.

13 Reviews

Doug November 20, 2014
Would rice or almond milk work? My 'other' is lactose intolerant.
EmFraiche March 5, 2014
Thanks for the wonderful recipe! I added a couple pecan halves to the tops of the muffins which all agreed was a nice touch.
Tutti February 28, 2014
Baking powder or baking soda?
EmFraiche March 3, 2014
I noticed this discrepancy also but went ahead and used baking powder which worked just fine.
Carey N. March 4, 2014
Whoops! Sorry about that, and thanks for the catch. It should be baking powder — recipe amended.
Tutti March 4, 2014
(o: Thanks! I made these... So delicious! Thank you for sharing!!!
Valentina S. February 25, 2014
Dear Carey,

Thank you for being awesome.
That is all.
Carey N. February 26, 2014
? ? ?
Sarah February 24, 2014
any chance of finding out a source for that ceramic tea kettle?
Carey N. February 26, 2014
Isn't she a beaut?! I actually unearthed that thing from one of my mother's cluttered cabinets when I took these photos. It's decades old, but it was made by a woman named Anne Meyer. (Her son Caleb Meyer currently sells her work out of his studio in Philly.)
Sarah February 26, 2014
Helens February 24, 2014
Am I right in thinking that you used canelé and madeline moulds rather than muffin tins? It looks fantastic.
Carey N. February 26, 2014
The smaller muffins were made in a mold that looks somewhat similar to a canelé mold, but much shorter. (I haven't a clue where that pan came from and my mother doesn't remember either, which is a shame!) The larger muffins were made in a John Wright cast iron pan. (They come in lots of fun shapes.)