Buttermilk Crunch Muffins
Buttermilk Crunch Muffins are exacerbating my commitment issues.
I have this obsessive thing with condiments. Anytime I sit down to eat a stack of pancakes, I surround myself with butter (preferably salted, but I’m flexible), real maple syrup (classic and yes I’m particular), a minimum of two jams and/or fruit butters, and if available, whipped cream. I enjoy each topping too thoroughly to choose one (or three), so I alternate bites with all.
We go through a lot of knives at breakfast.
Since we are talking about my commitment issues, here are a few more.
- Picking a dessert after dinner. I usually have one bite of the 67 or so we have lying around to determine for which one I’m, “in the mood.” By the time I settle down with my final selection, I’ve eaten the equivalent of three brownies and a slice of cake.
- Selecting a flavor at ice cream shops. I will sample until the poor girl behind the counter awkwardly asks me to stop.
- Boots. Why commit? More is better.
Ben is not on my commitment-issues list. I’m assuming he’s happy about this, although he’s watched me chase down our server to change my just-placed dinner order often enough to be entitled to wish otherwise.
Buttermilk Crunch Muffins are a condiment commitment phobe’s dream. Slightly sweet with a deeply satisfying, yet mysteriously light texture, these plump, tender muffins are some of the most versatile and universally adorable I’ve baked. I munched them for breakfast with butter and jam, dunked them into my butternut squash soup at dinner, and even ate one with a slice of sharp cheddar cheese as a snack. Not as condiment obsessed as yours truly? Fluffy Buttermilk Crunch Muffins taste delightful totally unadorned, in their full flavor and texture glory.
The batter for our Buttermilk Crunch Muffins begins with a triple grain mix of flour (some is whole wheat), stone ground cornmeal (the crunch factor), and oats (heartiness and more texture) that we sweeten with pure maple syrup. From there, we stir in the mega-moisture powerhouse of buttermilk, melted better, and applesauce. Melt-in-your-mouth muffin town, we have arrived.
Now, we could stop our spatulas here, and we’d have a lovely batch of tender muffins, but I say, let’s go nuts. And fruits. Fold in 3/4 cup of your favorite muffin mix-ins to make these Buttermilk Crunch Muffins your own. I opted for a trifecta of dried apricots, toasted pecans, and golden raisins, but feel free to switch it up to suit your fancy (or to make industrious use of the assorted nuts that have been languishing in your freezer since Thanksgiving.)
I may not be committed to my condiments, but I’ll pledge my heart Buttermilk Crunch Muffins now and forever more. Just don’t tell Ben—he’s the one who washes the knives.
Buttermilk Crunch Muffins
- 2/3 cup unbleached all purpose flour
- 2/3 cup whole wheat flour
- 1/3 cup stone ground cornmeal — recommended: medium grind for a light, pleasant crunch
- 1/3 cup old fashioned rolled oats
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup buttermilk — at room temperature
- 1/3 cup pure maple syrup
- 2 large eggs — at room temperature
- 4 tablespoons unsalted butter — (1/2 stick) melted and cooled to room temperature
- 1/4 cup unsweetened applesauce
- 3/4 cup chopped dried fruits — and/or chopped toasted nuts of choice (I used 1/4 cup dried apricots, 1/4 cup golden raisins, and 1/4 cup pecans, optional)
- Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.
- In a large bowl, whisk together the all purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce. Pour wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix. Carefully fold in the fruits and nuts (if using), just until distributed. Divide the batter between the cups, filling them nearly to the top.
- Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.
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Muffin lovin’ from here and there:
- Super Chunk Banana Bran Muffins from The Law Student’s Wife
- Double Coconut Crunch Muffins from Dessert for Two
- Applesauce Cinnamon Oat Muffins from Barbara Bakes
- Blueberry Avocado Muffins from Gimme Some Oven
Because not all pans are created equal:
- I use and love this muffin pan. It bakes evenly, is easy to clean, and makes storing and transporting my baked goodies a snap.
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