Multiseed Muffins
12 muffins
Adapted from Nancy Silverton’s Pastries From the La Brea Bakery by Nancy Silverton I baked these in two muffin pans with 6 indentations in each. Each indentation held about 1/2 cup (125ml). If yours are different sizes, adjust the baking time accordingly. You can either use paper baking cups in a muffin pan or butter a muffin pan and use it without the baking cups. Another option is to use those self-standing muffin papers (foil-lined or small panettonne molds), although I recommend using a combination of paper baking cups and muffin pans, or buttered pans. (Spoiler: The batter is rather heavy and you’ll end up with lopsided, although equally delicious, muffins if using the self-standing muffin cups. I didn’t try these in the panettone molds, but those are sturdy enough to hold the batter.) You may have a bit of the extra 4-seed topping. If so, you can use it in your next batch of granola or save it for your next batch of these muffins.
For the muffin batter
6 tablespoons (50g) unsalted sunflower seeds
1/2 cup (55g) old-fashioned (rolled) oats, not instant
2 tablespoons wheat germ
1/4 cup (55g) millet
1/4 cup (40g) sesame seeds
1 tablespoon flax seeds
1 1/2 cups (210g) all-purpose flour
1/2 cup (75g) whole-wheat flour
1 1/4 teaspoons baking powder, preferably aluminum-free
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
8 tablespoons (115g/4 ounces) unsalted butter, cubed and chilled
1/2 cup (100g) sugar
2 large eggs, at room temperature
1/4 cup (80g) honey, preferably a darker variety, such as wildflower
1 1/3 cups (330ml) buttermilk
4-seed topping
1 1/2 tablespoons (each), sesame seeds, flax seeds, millet, and poppy seeds
1. Preheat the oven to 350ºF (180ºC). On one baking sheet, spread the sunflower seeds, oats and wheat germ in separate rows. On another baking sheet, spread the millet, sesame seeds and flax seeds in rows. Toast the contents of both baking sheets in the oven until the seeds are lightly browned, about 6 minutes. (If they start getting too dark on top, give them a gentle stir, while keeping the seeds, oats, and germ in their own lanes.) Cool to room temperature.
2. To the bowl of a food processor, add the sunflower seeds, wheat germ, all-purpose and whole-wheat flours, baking powder, baking soda, and salt. Process until the mixture is pulverized. Add the oats, millet, sesame and flax seeds, and poppy seeds to the bowl of the food processor and pulse a couple more times, just enough to combine everything, but no further.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, 2 to 3 minutes. (You can also make it in a mixing bowl and use a sturdy spoon or spatula to mix the batter.) Add the sugar and continue to beat until the mixture is smooth and creamy. Add one egg and beat in well, stopping the mixer to scrape down the sides of the mixer bowl, so the egg gets fully incorporated. Add the second egg, and mix (and stopping and scraping the sides of the bowl), until the second egg is combined.
4. On low speed, mix in the honey, then the buttermilk. Stop the mixer (I like to do this step by hand, but you can do it in the mixer), gently stir the flour and seed mixture into the butter and eggs in three additions, making sure that you don’t overbeat the batter.
5. Line a 12-cup (or two 6-cup) muffin pan(s) with paper baking cups, or butter the indentation. Mix the four seeds in the 4-seed topping together in a small bowl. Sprinkle 1/2 teaspoon of the seed mixture into each baking cup.
6. Fill each muffin cup right up to the brim with the muffin batter. You can use a spring-loaded ice cream scoop, two soup spoons, or a pastry bag fitted with a large, plain tip. Level the tops of the muffins with a small spatula or spoon. Sprinkle 1 teaspoon of the 4-seed mixture over the top of each muffin and bake until the muffins feel just cooked in the center, about 25 minutes.

Storage: The muffins will keep for up to three days at room temperature. They can be frozen for up to two months.