Buttermilk makes so many breakfast baked goods taste better. When a pancake recipe calls for milk, I almost always use buttermilk instead, because it creates such a moist tender crumb. In this recipe, the buttermilk plays a special role, by plumping the oats, which results in a surprisingly light pastry. The dates add a sweet chewiness, so be sure to use a good quality fresh date (not hard or dry) and hand chop it.
(Yield: 12 muffins)
- 1 cupped rolled oats
- 1 cup buttermilk (I mostly see 2% fat in the groceries here, so that’s what I use)
- 1/2 cup (1 stick) softened butter
- 1/2 cup dark brown sugar
- 1 egg
- 1 cup of mixed flours (I used 1/2 cup a.p. flour + 1/2 cup spelt)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 – 1/2 cup chopped dates
- In a small bowl, combine the oats and buttermilk and allow to soak for 1 hour. (Full disclosure: I could only spare 40 mins. this morning, and they still came out great!)
- Preheat oven to 400 degrees and grease or place liners in a muffin pan.
- With an electric mixer, in a large bowl cream the softened butter and sugar until light and fluffy. Beat in the egg.
- In a separate bowl, whisk together the flours, baking powder, and baking soda. Stir dry ingredients into the butter mixture, alternating with the oat mixture. Fold in the dates.
- Fill the muffin pan and bake for 20 mins., or until a toothpick inserted in the center comes out clean. Cool for 5 – 10 mins. on a wire rack and then serve with butter.
(Adapted from The Cook’s Encyclopedia of Cookies recipe)
I’ve described these muffins before as part recipe and part invention, but totally delicious — which is all accurate! These are buttery, soft, a bit crumbly, and definitely fruity, thanks to a generous amount of raspberries. Frozen raspberries actually work best, since they don’t turn into mush when you fold them into the batter. They are definitely best enjoyed the day they’re baked, (the crumb topping wants to go soft during storage), but we often slice and toast them lightly on subsequent days and they’re still quite good. (Yield ~ 10 muffins)
- 1 1/2 cups of mixed flours*
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 sugar (white or brown or a mix)
- 1 teaspoon cinnamon
- 1/4 cup (1/2 a stick) of melted butter
- 2/3 cup of buttermilk (regular milk is ok, but buttermilk makes a moister cake)
- 1 1/4 cups raspberries (preferably frozen)
- 1 egg
- 3 tablespoons all purpose flour; or a mix of ap flour, almond meal, or oats
- 1/4 cup finely chopped pecans
- 1/4 cup brown sugar
- 3 tablespoons melted butter
- 1 teaspoon cinnamon
*I like to mix all purpose flour with whole wheat, almond meal, ground flax seed, and/or millet or spelt flour. You can use whatever you have on hand. I often start with 1/3 – 1/2 ap flour, and then add the others to reach the total amount needed. I find using some ap flour helps create a tender light crumb.
- Preheat the oven to 350 degrees and grease or place liners in muffin pan.
- Whisk all the dry ingredients together in a large bowl, including the sugar.
- Melt butter (for both the batter and the topping) in a small pan or your microwave.
- Make a well in the center of the dry ingredients and add the egg, buttermilk, and 1/4 cup of melted butter and mix just until combined.
- Gently fold frozen raspberries into batter, and then spoon batter into muffin cups until they’re nearly full.
- To make the topping, combine all of the dry ingredients in a small bowl, and then add the melted butter with a fork until it forms a crumbly mixture. Distribute the topping among the muffin cups.
- Bake for 25 mins. or until a toothpick inserted in the center of a muffin comes out clean.
- Let pan cool on a rack for at least 5 – 10 mins. and then remove muffins and serve.