Three Grain Muffins

Bran cereal, rolled oats, and whole wheat flour give these muffins a serious grain backbone with real texture. They’re sweetened with both molasses and honey, which creates a deep, complex sweetness you don’t get from plain sugar. Dried figs scattered throughout add chewy pockets of natural fruit sweetness.

The boiling water poured over the bran and oats is the first critical step. It softens the bran so the muffins aren’t gritty and partially cooks the oats so they blend into the crumb instead of staying dry and crunchy. Let that mixture sit for a few minutes before adding the wet ingredients.

Mix the batter lightly, just until the dry and wet come together. Overmixing develops the gluten in the flours and turns these from tender muffins into tough little bricks. A few streaks of flour in the batter are fine.

Pro Tips

• Chop the dried figs into small pieces before adding. Whole figs sink to the bottom and you get uneven distribution.
• Use full-fat buttermilk if you can find it. The extra richness balances the hearty, grainy texture and keeps the crumb moist.
• Fill muffin tins about ¾ full. These rise well with both baking soda and powder working together.
• Store in an airtight container for up to 3 days, or freeze individually wrapped for up to a month.

Variations

• Swap dried figs for chopped dates or raisins for a different fruit character.
• Add a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a spiced version.
• Fold in chopped walnuts or pecans for crunch.