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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Turn cooking mode on
Step 1
In a medium size bowl add dry ingredients and mix.
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For
12
M
I
2 1/2
cup
Freshly milled flour, 50/50 hard red/hard white, soft white, einkorn, khorasan, spelt - all work well!
1/2
cup
Olive oil
1/2
cup
Honey
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Stephanie P
2 months ago
Took these to a friend who just moved and all of them were gone in a day! Used einkorn flour and added a scoop of unflavored bone broth protein for a little extra boost. they were perfect. Will make again! Going to try spelt next :)
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Kristin
2 months ago
Love the addition of the protein! I'm going to try that this week!
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Jennifer M
2 months ago
Delicious! It’s very easy to double the batch and switch up the flavors using what you have. We used 1 cup frozen raspberries + 1 cup white chocolate chips, so good! Thanks for a great recipe! Will be making these a lot. :)
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Kristin
2 months ago
Yes we LOVE the versatility!
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Bethany D
2 months ago
can buttermilk be substituted with something else?
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Kristin N
2 months ago
You can probably just use milk if you need to. Or make your own by adding a little white vinegar or lemon juice to the milk and allowing it to curdle for a few minutes!
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S
Shanda T
2 months ago
Not very sweet but light and fluffy.
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Kristin
2 months ago
Yes, we don't like overly sugary bakery muffins. Feel free to add some sugar to them or a streusel for added sweetness
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S
Shanda T
2 months ago
Plan to just increase the honey a little next round but they have been just as good the next day as when they were baked.
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S
Sonia E
2 months ago
I have been making these muffins for almost a year when I purchased one of Kristin's fresh milled recipe books. I make a double batch every 2 weeks and WE LOVE THEM! I have done blueberry, apple and mostly do banana no nuts. I add more bananas though, usually 6-8 for a double batch rather than 4. I also make it as a bread loaf mostly and turn temp down to 325 and cook for 1 hr - 1 hr 15. So much healthier using the honey and no vegetable or seed oils. Get these on your weekly rotations!
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Kristin
2 months ago
That's amazing to hear!! These are a huge hit in our house too, I love all the different flavors!
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J
Julie B
2 months ago
Do you make your own buttermilk? If so could you share that sometime.
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Kristin
2 months ago
Do you mean real buttermilk from butter-making? I'll be sharing a tutorial for both soon!
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J
Julie B
2 months ago
Yes…can’t wait
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S
Sonia E
2 months ago
I make my own buttermilk. This recipe calls for 1 1/4 cups so I put 1 1/4 tbsp of vinegar in a measuring cup then top the rest with milk. Leave it sit for about 15-20 mins and you will notice it changes texture to be thicker. I use this method in all buttermilk recipes.
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J
Julie B
2 months ago
I do that too, but I was curious of a more “real” buttermilk with raw milk. Thank you though.
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Turn cooking mode on
Step 1
In a medium size bowl add dry ingredients and mix.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
2 1/2
cup
Freshly milled flour, 50/50 hard red/hard white, soft white, einkorn, khorasan, spelt - all work well!
1/2
cup
Olive oil
1/2
cup
Honey
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
S
Stephanie P
2 months ago
Took these to a friend who just moved and all of them were gone in a day! Used einkorn flour and added a scoop of unflavored bone broth protein for a little extra boost. they were perfect. Will make again! Going to try spelt next :)
Like
Reply
Cancel
Kristin
2 months ago
Love the addition of the protein! I'm going to try that this week!
Like
Reply
Cancel
J
Jennifer M
2 months ago
Delicious! It’s very easy to double the batch and switch up the flavors using what you have. We used 1 cup frozen raspberries + 1 cup white chocolate chips, so good! Thanks for a great recipe! Will be making these a lot. :)
Like
Reply
Cancel
Kristin
2 months ago
Yes we LOVE the versatility!
Like
Reply
Cancel
Bethany D
2 months ago
can buttermilk be substituted with something else?
Like
Reply
Cancel
Kristin N
2 months ago
You can probably just use milk if you need to. Or make your own by adding a little white vinegar or lemon juice to the milk and allowing it to curdle for a few minutes!
Like
Reply
Cancel
S
Shanda T
2 months ago
Not very sweet but light and fluffy.
Like
Reply
Cancel
Kristin
2 months ago
Yes, we don't like overly sugary bakery muffins. Feel free to add some sugar to them or a streusel for added sweetness
Like
Reply
Cancel
S
Shanda T
2 months ago
Plan to just increase the honey a little next round but they have been just as good the next day as when they were baked.
Like
Reply
Cancel
S
Sonia E
2 months ago
I have been making these muffins for almost a year when I purchased one of Kristin's fresh milled recipe books. I make a double batch every 2 weeks and WE LOVE THEM! I have done blueberry, apple and mostly do banana no nuts. I add more bananas though, usually 6-8 for a double batch rather than 4. I also make it as a bread loaf mostly and turn temp down to 325 and cook for 1 hr - 1 hr 15. So much healthier using the honey and no vegetable or seed oils. Get these on your weekly rotations!
Like
Reply
Cancel
Kristin
2 months ago
That's amazing to hear!! These are a huge hit in our house too, I love all the different flavors!
Like
Reply
Cancel
J
Julie B
2 months ago
Do you make your own buttermilk? If so could you share that sometime.
Like
Reply
Cancel
Kristin
2 months ago
Do you mean real buttermilk from butter-making? I'll be sharing a tutorial for both soon!
Like
Reply
Cancel
J
Julie B
2 months ago
Yes…can’t wait
Like
Reply
Cancel
S
Sonia E
2 months ago
I make my own buttermilk. This recipe calls for 1 1/4 cups so I put 1 1/4 tbsp of vinegar in a measuring cup then top the rest with milk. Leave it sit for about 15-20 mins and you will notice it changes texture to be thicker. I use this method in all buttermilk recipes.
Like
Reply
Cancel
J
Julie B
2 months ago
I do that too, but I was curious of a more “real” buttermilk with raw milk. Thank you though.
Like
Reply
Cancel
