Recipe

Multigrain Marmalade Muffins

Recipe
No Questions Yet

Photo 1 of 3
by nomnivorous

Photo 2 of 3
by nomnivorous

Photo 3 of 3
by nomnivorous

This recipe was entered in the contest for Your Best Citrus Recipe
Chef
nomnivorous's 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...
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.

Expand Collapse

Makes 16

1/2 cup whole wheat flour Ask a question about this ingredient

1/2 cup oat flour [ground oats] Ask a question about this ingredient

1/2 cup spelt flour Ask a question about this ingredient

1/2 cup buckwheat flour Ask a question about this ingredient

1 teaspoon baking powder Ask a question about this ingredient

1/2 teaspoon baking soda Ask a question about this ingredient

1/2 teaspoon kosher salt Ask a question about this ingredient

1 cup buttermilk Ask a question about this ingredient

1/2 cup greek yogurt Ask a question about this ingredient

2 ounces unsalted butter, room temperature Ask a question about this ingredient

1 tablespoon honey Ask a question about this ingredient

8 ounces marmalade Ask a question about this ingredient

1 egg Ask a question about this ingredient

Preheat the oven to 350 degrees. Line two 12-cup muffin tins with liners [16].
Ask a question about this step
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.
Ask a question about this step
In a small bowl, whisk together the buttermilk and yogurt.
Ask a question about this step
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.
Ask a question about this step
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.
Ask a question about this step
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.
Ask a question about this step
Serve warm right out of the oven or toasted the next day.
Ask a question about this step

6 Comments on Multigrain Marmalade Muffins

BoulderGalinTokyo added 3 months ago

wonderful picture, makes my mouth water!

gingerroot added 4 months ago

Yum! These sound delicious.

LE BEC FIN added 4 months ago

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!