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Dinner Muffins

Dinner Muffins


  • 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)


  1. Preheat your oven to 350°F / 175°C.
  2. 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.

  3. In a large bowl, stir together the flour, cornmeal, baking powder, baking soda and salt.
  4. In a small bowl, whisk together the honey, egg yolks, olive oil, buttermilk, and sour cream or yogurt until blended.
  5. Stir the wet mixture into the dry mixture just until combined. The batter will be a little lumpy, but don’t over mix!

  6. In another medium clean bowl, using a hand mixer with clean beaters, beat the egg whites on medium just until they form soft peaks.
  7. Gently fold the egg whites into the batter until blended, but do not over mix. We don’t want dry or non-fluffy muffins!
  8. Spoon the batter into the muffin liners, filling each cup almost completely.
  9. 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.

  10. 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.

Recipe 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.