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Clementine's whole grain muffin with plump dried cherries

Time 1 hour
Yields Makes about 24 muffins
Clementine’s whole grain muffin with plump dried cherries
(Anne Cusack / Los Angeles Times)

Streusel topping

1

In 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

1

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

2

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

3

Meanwhile, 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.

4

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

5

Add 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.

6

Spoon 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.

7

Bake 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.

8

Cool the muffins on a rack before unmolding.

Adapted from Clementine Bakery in Century City.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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