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Millet Muffins

From the book Super Natural Every Day by
Total Time 40 minutes
Yield 12 muffins

Culinate editor’s note: We love these whole-grain muffins. They’re moist with a funny little crunch, excellent warm but also good at room temp (even the next day), and — if you don’t have lemon on hand — equally tasty with orange juice and zest.


Durable but not dense, sweet but not sugary, crunchy, and just a smidge lemony — this is what my friend Jess Thomson had to say about her millet muffins. It was just enough to convince me to get a batch in the oven. They bake into golden-topped perfection: moist, honey-kissed, and delightfully textured. My two-year-old nephew loves them plain, but I think they’re perfect slathered with salted butter and boozy roasted strawberries.


cups (10 ounces or 280 grams) whole-wheat pastry flour
cup (2 ounces or 60 grams) raw millet
1 tsp. aluminum-free baking powder
1 tsp. baking soda
½ tsp. fine-grain sea salt
1 cup (8 ounces or 225 grams) plain yogurt
2 large eggs, lightly beaten
½ cup (120 milliliters) barely melted unsalted butter
½ cup (120 milliliters) honey
~ Grated zest and 2 Tbsp. juice from 1 lemon


  1. Preheat the oven to 400 degrees, with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.
  2. Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir just until the flour is incorporated.
  3. Divide the batter among the muffin cups, spooning a heaping ¼ cup (60 milliliters) batter into each one, filling it a bit below the rim.
  4. 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.

This content is from the book Super Natural Every Day by Heidi Swanson.

There are 4 comments on this item
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0% recommend this recipe
1. by Cathy Elton on Jun 1, 2011 at 2:56 PM PDT

Great recipe. I think these would also work well with a heart-healthy oil instead of butter. I will try it!

2. by NaNcy Chudacoff on Jun 1, 2011 at 6:27 PM PDT

Recipe calls for “barley melted unsalted butter” is that a typo or is it barley and melted unsalted butter? If so, how much?

3. by Carrie Floyd on Jun 1, 2011 at 7:52 PM PDT

That was a typo, use “barely melted unsalted butter”!

4. by healthgal on Jun 1, 2011 at 10:52 PM PDT

These look wonderful. Can’t wait to try them as I’m always looking for new breakfast foods. If anyone makes them with oil I’d love to know how that worked out. I’ll follow the recipe exactly for the moment.

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