Multigrain Muffins

January 16, 2018

Multigrain Muffins cooling on rackI adapted this recipe from the original, which was published in Tate's Bake Shop Cookbook. They're a good for you kind of hearty with a soft texture; full of molasses, raisins and oats. This recipe makes a dozen jumbo muffins, or about two dozen standard size muffins.


Prep Time: 10 to 15 minutes

Cook Time: 15 to 18 minutes (depending on size)

Total Time: 25-33 minutes

Yield: 12-24

Source: Tate's Bake Shop Cookbook, by Kathleen King (2005)


  • 1 1/2 cup unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup buckwheat flour
  • 1/2 cup old fashioned oatmeal
  • 4 Tbsp light brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 Tbsp sesame seeds (optional)
  • 1 1/2 cup buttermilk
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 1/4 cup applesauce
  • 1/2 cup molasses
  • 1/2 cup raisins (soaked in water and drained)


  1. Start soaking the raisins in warm water while you prepare the recipe.
  2. Preheat the oven to 400 degrees F. Grease and flour 12 jumbo muffin cups or prepare 24 standard size muffin cups with paper liners.
  3. In a large bowl, combine the flours, oatmeal, sugar, baking soda, baking powder, and salt.
  4. In a separate bowl, whisk the buttermilk, oil, molasses, beaten eggs, and applesauce together until ingredients are thoroughly incorporated.
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  6. Drain the raisins and mix them into the dry ingredients.
  7. Fold the wet ingredients into the dry ingredients, just until there are no flour pockets remaining.
  8. Using a 1/3 cup or 1 cup measure, fill the muffin tins to the top.
  9. Bake the muffins for 15 minutes (using standard size tins) to around 18 minutes (using jumbo tins), until a cake tester or knife inserted into the center of one muffin comes out clean.
  10. Let the tins cool for a couple minutes before turning out the muffins, but don't let them sit for too long or else they will get a little soggy!
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