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Great Grains Muffins

These Great Grains Muffins are wholesome, flavorful, and packed with nutrients—a perfect start to your day or a delightful snack anytime.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Breakfast, Easy, Healthy, Quick, Snack, Wholesome
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/3 cup yellow cornmeal
  • 1/3 cup old-fashioned oats
  • 1/4 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup low-fat buttermilk
  • 1/3 cup pure maple syrup
  • 2 large eggs
  • 1/2 cup unsalted butter melted & cooled (1 stick)
  • 3/4 cup chopped dried fruit (apricots, cranberries, etc.)

Instructions

  • Preheat your oven to 375°F (190°C) to ensure even baking and beautiful rise.
  • Line a muffin tin with parchment paper or muffin liners for easy removal after baking.
  • In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, yellow cornmeal, old-fashioned oats, granulated sugar, baking powder, and baking soda until well combined.
  • In another bowl, whisk together low-fat buttermilk, pure maple syrup, eggs, and melted butter until smooth and homogenous.
  • Pour the wet ingredients into the dry ingredients bowl and gently fold together with a spatula until just combined; some lumps are okay.
  • Fold in the chopped dried fruit evenly throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Muffin Tin
  • Parchment paper or muffin liners
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days or freeze individually for up to 3 months.
  • Reheat muffins in the microwave for 15-20 seconds or in a toaster oven until warm.
  • Substitute regular milk plus vinegar or lemon juice for buttermilk if needed.
  • Make gluten-free by using a 1:1 gluten-free baking flour blend.
  • Add chopped nuts like walnuts or pecans for extra crunch and flavor.