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Categories: Breads, Breakfasts

Clementine's whole grain muffin with plump dried cherries

Clementine's whole grain muffin with plump dried cherries
Anne Cusack / Los Angeles Times

Dear SOS: I have been making a special trip to Clementine's for their multigrain muffins. They are so amazing — simply, the perfect morning muffin. Not too sweet, filled with all sorts of seeds and peppered with dried cherries. I ... Read more

Total time: 1 hour | Makes about 24 muffins
Note: Adapted from Clementine Bakery in Century City.

Streusel topping

  • 1/2 cup dark brown sugar
  • 1/2 cup (1 stick) softened butter
  • 1 1/2 cups old-fashioned oats

Step 1In a medium bowl, stir together the sugar and butter until completely combined and smooth. Stir in the oats until they are coated and the topping forms clumps. Spread the topping onto a rimmed baking sheet and refrigerate until chilled and hardened. Break up the clumps and store, refrigerated, in a sealable plastic bag. This makes slightly more topping than is needed for the muffins; the topping will keep, refrigerated, up to 1 month (or frozen up to 3 months).

Whole grain muffins

  • 2 cups old-fashioned oats
  • 2 1/4 cups buttermilk
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup oat bran
  • 2/3 cup flax meal
  • 2/3 cup stone-ground cornmeal
  • 2/3 cup dark brown sugar
  • 2 teaspoons poppy seeds
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups dried cherries, preferably Bing
  • Prepared streusel topping

Step 1Heat the oven to 375 degrees. Lightly grease the muffin tins to prepare them.

Step 2In a medium bowl, combine the oats and buttermilk, and set aside so the oats can soak.

Step 3Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the oil, eggs and vanilla.

Step 4In a separate bowl, whisk together the oat bran, flax meal, cornmeal, sugar, poppy seeds, baking powder and soda, and salt.

Step 5Add the soaked oats and buttermilk to the bowl with the egg mixture, then, with the mixer running, slowly incorporate the dry ingredients. Fold in the dried cherries.

Step 6Spoon the batter into the muffin tins, filling each cup approximately two-thirds of the way full. Top each muffin with a light crumbling of streusel topping.

Step 7Bake the muffins until puffed and a rich golden coloring on top, and a toothpick inserted comes out clean, 22 to 26 minutes, rotating each tray halfway through.

Step 8Cool the muffins on a rack before unmolding.

Each of 24 muffins:
Calories 231; Protein 4 grams; Carbohydrates 32 grams; Fiber 3 grams; Fat 11 grams; Saturated fat 3 grams; Cholesterol 24 mg; Sugar 16 grams; Sodium 239 mg.
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