I get requests from my friends for whole grain muffins/bakes all the time. I adapted this recipe from Chef Joanne Chang’s cookbook Flour. Joanne is an honors graduate from Harvard with a degree in applied mathematics and economics. Now she runs a bakery for a living. That’s some resume for a baker. she knows her pi π, also bakes amazing pies and cracks one egg at a time. She inspires me a lot. And all her recipes knocks my socks off!
This recipe is quite simple and straight forward. The only exotic thing you will need for this recipe is Crème Fraîche /cultured cream. I make my own creme fraiche. So plan ahead. The original recipe uses old fashioned rolled oats. In India, we only get quick cooking oats. I know how sad that makes me. I promise it does work well with quick cooking oats too. OK. Lets start rolling.
In a small bowl, sift the wholewheat flour, baking powder, baking soda, and salt and stir until well mixed. Set aside.
In a medium bowl, stir together crème fraîche, milk, egg and vegetable oil with a whisk until combined.Add in the granulated sugar and brown sugar and stir well.
Add in the oats and continue to stir until well combined.Gently fold the dry ingredients (sifted flour mixture) into the wet oat mixture. The batter will be gloppy. cover the batter bowl with a lid and place in the fridge. Let the batter sit for at least 1 hour or up to overnight in the refrigerator.
When ready to bake, preheat the oven to 400°F/200°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners. Spoon about 1/2 a cup of the batter into each muffin cup, filling it all the way to the brim. It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them.
TO MAKE THE TOPPING: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins. Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
Serve warm or at room temperature.
- 1 1/2 cups rolled oats or quick cooking oats
- 1/2 cup crème fraîche
- 1/2 cup whole milk, at room temperature
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup whole-wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tablespoon rolled oats or quick cooking oats
- 2 tablespoon packed brown sugar
- 1/4 teaspoon ground cinnamon
- In a medium bowl, stir together crème fraîche, milk, egg and vegetable oil with a whisk until combined.Add in the granulated sugar and brown sugar and stir well. Add in the oats and continue to stir until well combined.
- In a separate small bowl, sift the wholewheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 1 hour or up to overnight in the refrigerator.
- When ready to bake, preheat the oven to 400°F/200°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners. Spoon about 1/2 a cup of the batter into each muffin cup. It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them.
- TO MAKE THE TOPPING: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins. Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
- These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300°F/150°C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300°F/150°C oven for about 10 minutes.