Dinner Muffins

These dinner muffins are yeast-free and whole wheat but stay soft and fluffy for days! They can also be made dairy-free.

Before I started making my favorite (and really the best!) whole wheat rolls, I had tried an insane number of whole grain bread recipes, only to be disappointed. They were never fluffy like I wanted them to be and they tasted way too healthy. 

While these dinner muffins aren’t exactly bread, they fill that void. They were (and still are) a favorite of mine! Looking at the ingredients, you might not expect them to be so delicious.

Unfortunately, the photos don’t show how fluffy they are. They’re much more delicious than they look!

And another bonus with these is that they retain their fluffiness on the second and third days and you don’t even need to heat them up in the microwave like you do with a normal whole wheat dinner roll.

They also don’t have yeast and therefore don’t need any rising time. They’re basically fuss-free, with the small exception of beating egg whites. But really, that adds like a minute to the whole process.

These dinner muffins are really, really good with honey on top. But I think I actually prefer them plain. Maybe I’m kind of weird in that I prefer eating good bread-like things plain.

I had a big problem getting these out of the pan even though I greased it well, or so I thought, so I’m recommending the use of muffin liners. Silicone liners to be exact. They were even difficult to remove from the paper liners.

You can easily halve this recipe or even only make 1/4, but I think you’d be awfully sad with only four muffins.

When I tried out a gluten-free version of these dinner rolls, I was super excited when they came out of the oven. They had a nice dome and were super fluffy.

But the taste was disappointing. They tasted like olive oil and kind of like cornbread, but not really. It was just a weird mix.

I guess that the whole wheat or whole spelt flour adds a nice flavor that makes everything blend together magically.

The gluten-free flour I used tastes like all-purpose flour so I’m assuming you shouldn’t use all-purpose flour in this recipe, either. I probably wouldn’t recommend white whole wheat, either. So stick to whole wheat or whole spelt!

These dinner muffins would be great alongside the chicken meatballs I posted last week! I hope you’ll enjoy them.

5 from 1 vote

Dinner Muffins

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Ingredients

  

• 2 1/2 cups + 2 tablespoons (315 grams) whole spelt flour or 2 1/2 cups (313 grams) whole wheat flour
• 1/4 cup (34 grams) yellow cornmeal
• 4 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup (80 grams) honey
• 4 large (50 grams each, out of shell) eggs separated
• 6 tablespoons (88ml) olive oil
• 2 cups (473ml) buttermilk (see notes for dairy-free buttermilk, if needed)
• 4 tablespoons sour cream or plain yogurt (use dairy-free yogurt, if needed)

Instructions

• Preheat your oven to 350°F / 175°C.
• Line 16 muffins cups with liners. I recommend silicone liners, as the muffins come out perfectly from those but stick a bit to paper liners.
• In a large bowl, stir together the flour, cornmeal, baking powder, baking soda and salt.
• In a small bowl, whisk together the honey, egg yolks, olive oil, buttermilk, and sour cream or yogurt until blended.
• Stir the wet mixture into the dry mixture just until combined. The batter will be a little lumpy, but don’t over mix!
• In another medium clean bowl, using a hand mixer with clean beaters, beat the egg whites on medium just until they form soft peaks.
• Gently fold the egg whites into the batter until blended, but do not over mix. We don’t want dry or non-fluffy muffins!
• Spoon the batter into the muffin liners, filling each cup almost completely.
• Bake for 18 minutes until they’re golden and a toothpick inserted in the middle comes out clean. The first few minutes in the oven, I was worried as the batter had risen and spread so that the muffins were touching each other. They somehow shrunk after a few minutes and went back to normal.
• Transfer the pan to a wire rack and let the muffins cool for 5 minutes and then turn out onto a wire rack. Store in an airtight container for up to 4 days.

Notes

To make dairy-free buttermilk, add 1 tablespoon of lemon juice or apple cider vinegar to a 1-cup measuring cup. Fill with dairy-free milk of choice (but not canned coconut milk as it's too thick). Let sit 5 minutes and then use in place of the buttermilk.

Adapted from Williams Sonoma.

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