Great Grains Muffins

Made with four different grains, these muffins have a heartiness to them that makes them perfect for breakfast on those days when you need something to grab and go. The cornmeal in the muffins gives them an almost savory taste, so they would also be great for a light lunch, paired with some cheese and fruit. The maple syrup lends just a hint of sweetness to the muffins.

I added raisins and toasted pecans to my muffins, and you can use whatever fruit and nut combination you like, or omit them altogether. These Great Grains Muffins would be delicious spread with a little honey butter, and are a healthy way to satisfy your sweets craving.

One year ago:  Swiss Enchiladas and Sugar-Topped Molasses Spice Cookies

Great Grains Muffins

Printable Recipe

Makes 12 muffins


  • 1 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/3 cup yellow cornmeal
  • 1/3 cup old-fashioned oats
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 1/3 cup pure maple syrup
  • 2 large eggs
  • 1 stick (8 tbsp.) unsalted butter, melted and cooled
  • 3/4 cup total raisins or other dried fruits (cut up as necessary) and/or chopped nuts (optional)


  1. Center a rack in the oven and preheat to 400 degrees F. Butter or spray the 12 molds in a standard-size muffin pan or use paper liners. Place the muffin pan on a baking sheet.
  2. In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda and salt. In another bowl whisk together the buttermilk, maple syrup, eggs, and melted butter. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough- if the batter is a bit lumpy, that’s fine. Stir in the fruit and/or nuts, if you’re using them. Divide the batter evenly among the muffin cups.
  3. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of it’s mold and onto the rack to cool.

Recipe slightly adapted from Baking: From My Home to Yours, by Dorie Greenspan

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