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Dinner Muffins
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Dinner Muffins

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.