Nora Mill Whole Wheat Muffins

Four ingredients and a very hot oven are all you need here. Nora Mill whole wheat muffin mix does the work of combining the flour, leavening, and salt, so you’re really just adding the wet ingredients and baking.

Buttermilk is the better choice over regular milk if you have it. The acidity reacts with the leavening in the mix for a better rise, and adds a slight tang that complements the nuttiness of the whole wheat.

The high baking temperature is intentional. At 475°F (245°C), the outside sets quickly while steam builds inside, creating muffins with a firm, golden crust and a tender interior. They’re done when they pull away from the sides of the pan.

The most important instruction here: do not overmix. Leave the batter lumpy. Smooth batter means you’ve developed too much gluten, and whole wheat flour already tends toward dense. Lumpy batter makes light muffins.

Chef Tips

• Melt the butter and let it cool slightly before adding to the egg mixture. Hot butter can scramble the eggs.
• Fill each muffin cup evenly so they bake at the same rate. A ladle or ice cream scoop works better than pouring.
• Check at 18 minutes. Oven temperatures vary, and the high heat means these can go from golden to burnt quickly.
• Serve warm with butter and honey for the best experience.

Variations

• Blueberry whole wheat: Fold in ½ cup of fresh blueberries just before dividing into tins.
• Honey wheat: Replace half the buttermilk with honey for a sweeter, moister muffin.