Dessert Snacks Whole Grain

Moxie Muffins 2.0 – The ultimate whole grain, honey, buttermilk bakery style recipe

I am going to post the recipe at the top, but I would love it if you read my little back story to this recipe.

Moxie 2.0 Muffins

This version uses freshly ground soft white wheat whole grain flour, honey and coconut oil with yogurt or buttermilk for a moist and crazy delicious breakfast or snack muffin.

Cook Time 20 minutes
Servings 6 Large Muffins

Ingredients

Basic Muffin Mix

  • 3 cups Whole-Grain Soft White Wheat Pastry Flour Freshly Ground
  • 1 tbsp Baking Powder
  • 3/4 tsp Salt omit if using salted butter

Wet Ingredients

  • 1 1/4 cups Buttermilk You can use plain Yogurt or Kefir
  • 1/3 cup Coconut Oil, melted You can use melted Butter or Avocado Oil
  • 1/3 cup Honey To use a granulated sweetener, add 1 cup of water and 1 cup of sweetener.
  • 2 eggs
  • 3/4 tsp Vanilla Extract

Poppy Seed Muffin add-ins

  • 2 tbsp Poppy seeds
  • 3/4 tbsp Almond Extract

Blueberry Muffin add-ins

  • 1 cup Frozen Blueberries I really like the smaller wild blueberries here

Raspberry Muffin add-ins

  • 1 cup Frozen Raspberries

Mixed Berry

  • 1 cup Frozen Mixed Berries

Instructions

  1. Whisk together the dry ingredients, then add in the wet ingredients and mix well. The soft white whole wheat flour does not develop gluten quickly so mixing for 2-3 minutes or letting the batter sit for a few minutes will help them hold together better. If you use unbleached flour, it is important not to over mix. You can add the poppy seeds and Almond extract at any point, but berries should be added last and only folded in gently.

  2. Preheat the oven to 400 or 375 Convection.

  3. Grease your muffin pans liberally with coconut oil.

  4. Scoop in muffin batter to fill the cups. Just fill as many muffin cups to the rim as possible and leave empty cups if your batter doesn't stretch that far. The poppy seed recipe will have fewer muffins than the berry muffins.

  5. Check the muffins at 15 minutes and rotate the pans if not using convection.

  6. Small muffins take 18-20 minutes in my oven and large ones take 22-25 minutes. Your oven may be slightly different. You are looking for a crispy light brown on top and a toothpick inserted in the center should come out clean.

  7. Remove from the oven to a cooling rack and as remove from the pan as soon as possible, while the muffins are still hot. If the are sticking, you can give them a minute to steam, but use a butter knife to loosen them if they are not coming out. If you have trouble with them sticking, you may need to season your pans before baking again.

Recipe Notes

Note: If you don’t have a grain mill, you may have a friend with one who can mill some fresh wheat for you. Be sure and get a Soft white wheat variety and store any milled flour in the freezer. You can make the muffin mix portion and freeze that. It will also work as pancake mix. If you can’t get access freshly milled flour at all, do your best to get some quality flour and see how they turn out.

This recipe started when I was a teenager working at Moxie Java. I worked the espresso counter mostly, but over the 4 years I worked there, the baking job had many vacancies and I was one of the girls who would fill in and bake whenever needed. There were a few times where I was the baker for a few months. It was fun and a good contrast for the fast paced personable job of Barista, but it didn’t pay tips so it always lost favor in the long run. We made Muffins, Scones and giant cookies from scratch and we baked croissants from frozen dough, including ham and cheese, strawberry cream cheese and plain. Moxie Java was so much fun and a lot of good life experience. All of my sisters worked there at one time or another, and there was one point where 4 of the 5 of us were employed at the same time. We covered for each other on shift changes, and we put our hearts into that little coffee house. People loved us. We interacted with our customers as real people and they came back for it every day. There were 4 Moxie’s that had the same owner. The one in Fruitland, Idaho and the one in Ontario, Oregon shared employees. There were two stores in Meridian, Idaho that shared employees. The store in Ontario did the baking for all 4 stores and once in a great while one of us would work Barista in either of the Meridian stores. I could not have asked for a better job. I mentioned my sisters, but there were so many more friends at that place. My best friend worked there for a time, my sisters best friend also. Many of the girls we worked with are still friends today. We actually worked solo most days, it was a job that was expected to be managed by one girl except on days that were expected to be beyond busy. We made drinks in 30 seconds and managed the order, cash and drinks single handedly. We also had a sandwich bar. This is perhaps the place I picked up a love for the fast paced ultra-busyness of doing everything myself.

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