Buttermilk Crunch Muffins are exacerbating my commitment issues.

Buttermilk Crunch Muffins

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.

Healthy Buttermilk Crunch Muffins

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.)

Buttermilk Crunch Muffins with Apricots and Pecans

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.

Healthy Buttermilk Crunch Muffins

Buttermilk Crunch Muffins

5 from 2 votes
Ultra-moist buttermilk muffins studded with your favorite fruit and nut mix-ins. Cornmeal and oats add a light, crunchy texture and maple syrup provides sweetness. Applesauce and whole grains keep these muffins healthy, but they taste so light and buttery, you would never suspect! Buttermilk Crunch Muffins taste fantastic on their own, or top them with jam, butter, or a slice of cheese. Try different combinations to find your favorite!

Prep: 12 mins
Cook: 18 mins
Total: 40 mins

Servings: 12 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.


Leftover muffins will keep well in an airtight container at room temperature for 2 days. For longer storage periods, wrap individually in plastic wrap and freeze for up to 2 months.

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Muffin lovin:

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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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. You are hilarious! I love your writing style. I’m cracking up at Ben being embarrassed by you chasing down your waiter to change your order. Poor guy!

    1. Honestly, it is amazing that he even lets me sit back down at the table. Someday, I’m going to come back and he will have left!

  2. I love yours posts! Haha, I do the same thing – sample every dessert until I finally decide. And seriously, boots are better in bulk! Wow, these really are versatile muffins. The pairing with the cheddar cheese sounds amazing!

  3. Haha – that poor girl behind the ice cream counter!

    Love the flexibility of these muffins – not only can you eat them with something sweet and savory but you can also through in a wide variety of mixins! Thanks for sharing this one Erin – hope your weekend is wonderful!

  4. I totally get your commitment issues! I have to take a bite out of all the donuts in the box because I can’t decide which one is best. Same with a box of chocolates. And I always change my order when we eat out! I just don’t want to make the wrong choice! Now these muffins? There is nothing wrong with these! I could commit to eat eating several of these!

    1. Tanya, I have done the EXACT SAME THING with a box of donuts. Confession: if there’s a communal box of donuts at the office, I will cut little pieces of different flavors to decide which one to go for. I think my co-works might have it out for me!

  5. Paul is such a condiment person too. We have 15 (at least) different hot sauces in the fridge as I type this. I totally get where you are coming from!

    1. I’m glad I’m not alone Cassie! We are the same way with hot sauce, and don’t even get me started on mustard…

  6. Hahaha I am exactly the same with pancakes! Oh and boots. I have 20 pairs, including 2 different shades of pink boots. They are awesome.
    But not as awesome as these muffins! I love a little texture so I am all over the crunch factor here!

  7. I’m obsessed with condiments! And these muffins look like a perfect pairing for just about everything. Beautiful!

    1. Ali, our entire refridgerator door is full of condiments, and I have more overflowing to the other shelves. It’s embarassing, but I can’t choose one to give up!

  8. Hahha you are always so hilarious and look forward to reading your posts!! I love these muffins. I can see myself committing to at least two in one sitting :)

    1. Thank you so, so much! That totally makes my day :) And definitely plan on two in one sitting. Or three. They are whole grain after all!

  9. I can’t turn down a good versatile muffin! If I can make it work with multiple meals, I’m all over it!

    1. That’s what I love about them Jessica! You can enjoy them so many ways, all while they are fresh. Plus, I always love an excuse to eat a good muffin :)

  10. These muffins look like such a wonderful treat! I’ve never thought about condiment commitment issues, but I definitely have the one with boots! Love all the textures in these muffins and all the ingredients you used to keep them moist. They look wonderful!

  11. Haha, yes! I do the same thing, but with chicken tenders. I have my ranch sauce, BBQ sauce, honey mustard, ketchup, it’s nuts. Each dunk is a different flavor. These muffins look delicious! Love a good crunch : )

    1. Natalie, my “problems” are not limited to pancakes–I do the EXACT same thing with chicken tenders (and fries) too!

  12. I could totally go for this right now with my cup of joe. Thanks for sharing Erin :)

    Happy Blogging!
    Happy Valley Chow

  13. LOVE. THESE. MUFFINS. No commitment issues for me on these, that’s for sure… I know I want a whole pan of them, right now.

  14. I have the same problem! Don’t even get me started on dipping sauces. Chicken fingers require ranch, honey mustard, and BBQ as a bare minimum and I prefer to have honey and blue cheese in there as options too. These muffins look fabulous. I was just thinking today it’s about time to make muffins again. Must be a sign. :)

  15. Erin — I’m totally indecisive and bad at commitment, too (I hope it’s not an “Erin” thing)! But I know 100% I could commit to these beauties, especially because there are so many options within! Wow. Love these!

    1. Erin, the funny thing is I’m not actually an indecisive person most of the time. It’s just want to comes to food! It’s my wonderful weak spot in so many ways. I like to think it’s because we have varied tastes, don’t you?

  16. Hehe I’m totally with you – I love a variety and only just want a taste or bite of every flavor or sauce! I would have no problem finishing one or three of these entire buttermilk muffins though – they sound awesome and love that they have whole wheat flour, oats and cornmeal!

  17. haha oh man, my father-in-law does the changing order right after he placed it thing – and of course he’s super awkward when he does it – makes me cringe every time! lol so bad. Love these muffins – and I love condiments too : )

    1. Hahaha Ashley! While, I feel bad that you have to be there to witness it, I can relate! It’s kind of comforting to hear I’m not alone :-)

  18. I love the combinations of ingredients here–the oats, cornmeal and flours–can’t wait to try these! I also love how versatile they are from savory to sweet.

  19. Oh my gosh, I am SO the same with condiments! One is just never enough – there are just so many good ones, haha. I love these muffins by the way. Lookin’ delicious!

  20. I am the same exact way with dessert! I take a bit of everything … so that everything has one cookie, bar, or slice with a little piece out of it. Afterwards, I’m still not satisfied. Serious struggles. These muffins look so good though, love all the healthier ingredients!

    1. I know the feeling Yatee. By the end, I wonder why I didn’t just choose one and run with it…but, then I think about all the other desserts I’d miss. Life is a struggle indeed!

  21. Fellow condiment lover right here! My fridge door is overflowing with multiple varieties of mustard, hot sauce, salsa, you name it. Love the look of these muffins too!

    1. Maggie, my mustard collection could have its own personal mini fridge. Thanks for making me feel that I’m not alone!!

  22. These muffins looks great – love all the add-ins! I also have condiment “issues.” I am currently eating sriracha at every meal, which is making breakfast a little weird.

  23. Too funny! I’m the same – I hate the idea of missing something wonderful, even for one meal. These muffins are fabulous.

  24. “melted better”? A Freudian slip? Butter is just better. So wish you were my neighbor and if I am ever in your neck of the woods I may turn stalkeresq, show up with some better butter and a quart of “bettermilk” and hold you hostage to get your muffins and condiments.

    1. Please please come help me take this proliferation of baked goodies off my hands Kacey! I’d love your “assistance” :)

  25. I always have about five different dipping sauces for any meal. These muffins are calling my name!

  26. If you’re ever in NYC, Pomme Frites on 2nd Ave. is a MUST for you, girl! They offer strictly 1) cones of amazingly delicious french fries 2) dozens and dozens of different sauces to dip them in. Condiment commitment-phobe Mecca. I swear my friends and I took double the time to pick them all out as we did to eat them!

    And these look lovely. Buttermilk makes everything better :)

    1. Chrissy, I have a friend in NYC who is obsessed with that place! I think I would go bankrupt with so many options–I’d want them all! Sounds like heaven :)

  27. What is it about indecision? Major things and life choices, I’m the most decisive person in the world. Picking a seat in a theater, a side dish for my dinner, or a condiment for my muffin… forget it, I just can’t decide!

    1. Meg, the funny thing for me is that I’m normally VERY decisive. I just fall apart when it comes to food! All my options are too tasty to choose :)

  28. 1 – These muffins look divine. I’m most excited about the texture with the cornmeal, oats, etc.!!!
    2 – If I could afford to have ALL THE BOOTS, I totally would :)
    3 – Virtual condiment party…Anyone? Anyone?

  29. Hahaha I have definitely chased my waiter down to change an order! Better to look silly than eat a whole meal with regret ;)

    These look great!

  30. Words cannot tell how much I enjoy reading your posts. You always crack me up Erin!
    I have my pancakes like that too. The more toppings the merrier!
    These muffins look like breakfast perfection… I need them in my life asap! ;-)

    1. Awwww thank you Consuelo! That makes my day to hear :-) Wishing you a wonderful, pancake+multi-topping weekend!

  31. I just made these muffins but used only whole wheat pastry flour, cornmeal and Turbanada sugar! They are great!  Thanks for the recipe Erin!5 stars

    1. Alice, this brings such a smile to my face! I’m thrilled that you enjoyed the recipe. Thanks for trying it and letting me know how it turned out for you!

  32. Hi!
    These muffins look absolutely delicious! However, is it possible to decrease the amount of sugar or maple syrup? How much would you suggest that I could cut down by without affecting the results too much? Would I need to adjust the amount for any of the other ingredients?

    Please let me know, thank you!

    1. Hi Justine! Since I haven’t tried the recipe this way, I’m afraid I can’t recommend it, as I don’t know how it may alter the texture or flavor. If you decide to experiment with it, I’d love to hear how it goes!