Studded with raisins and nuts, these gingerbread muffins are so tender and moist that you’ll forget they’re serving up fiber-rich whole grains. The sweetness, chewiness, and moisture retention properties of oats offset the coarse, bitter, and dry qualities that often plaque whole wheat goods. Then, for additional tenderness, brown sugar, molasses, orange juice, and buttermilk boost the acidity for an absolutely delightful “better for you” breakfast treat. Simmering the raisins with orange juice, hydrates and plumps them for juicier bites. Add the orange zest for an orange spice muffin, but skip it for a traditional gingerbread treat!
ingredients
makes 1 dozen
7.5 Ounces (1 3/4 + 2TB) Whole Wheat Flour, white or golden preferred
4.4 Ounces (1 1/2 cups) Oat Flour
3.8 ounces Brown Sugar
1.6 Ounces Unsulfured Molasses (not blackstrap)
1 3/4 teaspoons baking powder
3/4 teaspoon Table Salt
1/2 teaspoon baking soda
2 3/4 teaspoons ground ginger
1 3/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoons ground cloves
1/4 teaspoon Chinese 5 spice, optional
1 Teaspoon Orange Zest, optional
6 ounces (1 1/2 sticks) unsalted butter , cut into 1/2-inch cubes, cold
5 Ounces (1/2 cup + 2 TB) Buttermilk, cold
3 Ounces Orange Juice
2 large eggs, cold
6 ounces Raisins, Dried Cranberries, or other dried fruit
3 ounces Nuts, such as pecan or walnuts
Coarse or Sparkling sugar, for topping up, optional
deviations & tips
White or golden whole wheat preferred. It has all the nutritional benefits of whole wheat with a milder flavor.
Using cold ingredients encourages a more pronounced muffin top.
Starting the muffins at higher heat encourages an initial burst for higher rising tops.
Adjust oven rack to middle position and pre-heat to 400F. Prepare a nonstick muffin pan by greasing lightly or lining with tinfoil or paper liners.
In a small skillet, toast chopped nuts over medium heat, stirring frequently, until toasty and aromatic; this will take a few minutes. Transfer to a small bowl and refrigerate. Chill to 75F or cooler before using. Add orange juice and raisins or dried fruit to a small saucepan. Over medium heat bring to a simmer for a couple minutes or until dried fruit is hydrated and plump. Transfer to a small bowl and refrigerate until ready to use. Make sure mixture is 75F or lower before using.
Set a mesh sieve over the bowl of your stand mixer. Sift flours into bowl. Whisk in sugar, baking powder, salt, baking soda, spices, and orange zest, if using. Add butter cubes to bowl. With mixer fitted with paddle attachment, mix at medium-low speed to form crumbs, about 2-3 minutes. Into a small bowl, strain any orange juice from raisins/dried fruit that has not been absorbed. Add raisins to nuts and mix together; set aside. Add buttermilk, eggs, and molasses to orange juice and whisk until combined. With mixer speed on low, add liquid mixture and blend just until fully incorporated. The dough will be very stiff.
Process flours into coarse crumbs.
Fold dried fruit and nut mixture into dough. Distribute evenly among 12 muffin cups, about 3.7 oz per cup. Using the back of a spoon, pat the dough more evenly into the muffin tin; a flatter top will help keep the topping on. Sprinkle with coarse sugar if desired.
Bake for 12 minutes. Reduce oven temperature to 350F and continue baking until muffins are puffed, fragrant, and golden around the edges, about another 6-9 minutes. An inserted toothpick may come out with a few moist crumbs attached but no wet batter. Use a small offset spatula to remove muffins from pan and transfer to cooling rack.
Serve warm with butter if desired. Store leftover muffins in an airtight container and refrigerate. Microwave individual muffins for 30-45 seconds to re-warm.
Whole Wheat & Oat Gingerbread Muffins with Raisins & Toasted Pecan