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Honey Millet Muffins

There is this fantastic little place in La Jolla. With an extensive brunch menu that I still have all-too-vivid-and-drool-inducing dreams about. Delicious lattes in cups the size of small bowls. Six (6!!!!!!!!) different kinds of eggs benedict. Free coffee and homemade coffee cake while you wait for your table. And… some amazing jumbo sized freshly baked raspberry millet muffins.

So when I saw this recipe for honey-kissed millet muffins, I jumped at the chance to bake these at home in the hopes of recreating The Cottage muffins!

These muffins are not those muffins. Actually, they were completely different, except for the fact that they both contain millet, a happy round little grain, which added (literally) POP to the muffins. But I found that I loved these muffins too! They are substantial (from the whole wheat) without being heavy and are sweetened with honey instead of sugar, which alleviated any guilt about eating three two for breakfast and prevented mid-morning crashes which can often occur from sugar-laden muffins. The best part about these muffins was that honey was in fact the paramount flavor (albeit, a subtle one), and I enjoyed the delicate floral sweetness and realized that I do not appreciate or celebrate honey as much as I should! I had added berries to half the muffins (in attempt to recreate The Cottage muffins) but then found that I actually preferred the plain ones because I could better enjoy the honey flavor.

Until I return to La Jolla for those raspberry millet muffins (57 days and counting!), these muffins will easily fill the void.

Honey Millet Muffins
from 101cookbooks

makes 12 regular sized muffins

2 1/4 cups whole wheat pastry flour
1/3 cup raw millet
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
1 cup plain yogurt
2 large eggs, lightly beaten
1/2 cup barely melted unsalted butter
1/2 cup honey
Grated zest and 2 tablespoons juice from 1 lemon

  1. Preheat the oven to 400°F / 205°C with a rack in the top third of the oven. 

  2.  Butter a standard 12-cup muffin pan or line with paper liners.
  3.  Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. 
  4. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. 
  5. Add the wet ingred- ients to the dry ingredients and stir until the flour is just incorporated. 
  6. Divide the batter among the muffin cups, spooning a heaping 1/4 cup / 60 ml batter into each one, filling it a bit below the rim.
  7. Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.
  1. theyellowpage posted this