100% Whole Grain Dinner Muffins

These yeast-free dinner muffins are made with whole spelt and stay fluffy for days!

100% Whole Grain Dinner Muffins - free of yeast and super fluffy! | texanerin.com

I think I’ve mentioned it before, but I’ve tried making 100% whole grain dinner rolls so many times and failed. They’re never fluffy like I want them to be and they taste way too healthy. Luckily, I don’t need to try anymore because I have these. Yay!

I really wasn’t expecting them to be that good but they are. When I still had some left, I woke up each morning, eager to get to the kitchen to get my hands on one of these. Or two. And I was so enthusiastic about scarfing them down that I might have choked once or twice.

Like the donuts in my last post, I wasn’t really able to capture how fluffy these are. They’re heavenly. And another bonus with these is that they retain their fluffiness on the second and third day and you don’t even need to heat them up in the microwave like you do with a normal whole grain dinner roll.

100% Whole Grain Dinner Muffins = fluffy and fuss-free! | texanerin.com

These don’t have yeast and they don’t need any rising time. They’re basically fuss-free, with the small exception of beating egg whites. But really, that adds like a minute to the whole process.

These are SO good with honey! And I think I even prefer them plain. I’m kind of weird in that I prefer eating really good bread-like things plain.

I had a big problem getting these out of the pan even though I greased it well, or so I thought, so I’m recommending the use of muffin liners.

100% Whole Grain Dinner Muffins - don't require any rising time and nice and fluffy! | texanerin.com

You can easily halve this recipe or even only make 1/4, but I think you’d be awfully sad with only four muffins.

I tried this once with whole wheat and they weren’t fluffy and even dry. But I tried it with the extra two tablespoons I thought might be needed because of the extra liquid I added (the original recipe calls for brown sugar, not honey). If you really want to try these with whole wheat, use the 2 1/2 cups, but not the extra two tablespoons. I haven’t tried it but I’m assuming it’d work. But I know that using whole spelt most definitely results in a light and fluffy muffin. :)

These dinner muffins would be great alongside this Gluten-free Chicken Pot Pie from Gluten-free Palate! It would be one most delicious, carby meal. :)

100% Whole Grain Dinner Muffins

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16


  • 2 1/2 cups + 2 tablespoons (315 grams) whole spelt flour
  • 1/4 cup (34 grams) yellow cornmeal
  • 4 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup (80 grams) honey
  • 4 eggs, separated
  • 6 tablespoons (88ml) olive oil
  • 2 cups (473ml) buttermilk
  • 4 tablespoons sour cream or plain yogurt


  1. Preheat your oven to 350°F / 175°C.
  2. Line 16 muffins cups with liners. If you like, you can fill the unused cups one-third full with water in order to prevent warping, but I’ve never had this problem.
  3. In a large bowl, stir together the flour, cornmeal, baking powder, baking soda and salt.
  4. In a small bowl, whisk together the honey, egg yolks, olive oil, buttermilk, and sour cream or yogurt until blended.
  5. Stir the wet mixture into the dry mixture just until combined. The batter will be a little lumpy, but whatever you do, don’t over mix!
  6. In another medium clean bowl, using a hand mixer with clean beaters, beat the egg whites on medium just until they form soft peaks.
  7. Gently fold the egg whites into the batter until blended, but do not over mix. We don’t want dry or non-fluffy muffins!
  8. Spoon the batter into the muffin liners, filling each cup almost completely.
  9. Bake for 18 minutes until they’re golden and a toothpick inserted in the middle comes out clean. The first few minutes in the oven, I was worried as the batter had risen and spread so that the muffins were touching each other. They somehow shrunk after a few minutes and went back to “normal.”
  10. Transfer the pan to a wire rack and let the muffins cool for 5 minutes and then turn out onto a wire rack.

Adapted from Whole Wheat Dinner Muffins, who adapted it from The Williams-Sonoma Cookbook

Recipe by  | www.texanerin.com

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20 comments on “100% Whole Grain Dinner Muffins” — Add one!

  • Erin says
    May 30, 2012 @ 8:20 am

    Baltic Maid – YAY! I'm so happy you liked them! And thank you so much for telling me. You're the first blogger I can think of who actually left feedback on a recipe instead of just posting it on their page. Thank you! What a nice comment to wake up to. :)

  • Baltic Maid says
    May 30, 2012 @ 7:15 am

    I tried them today and I LOVE them!!! So does the hubby… :-) And I used spelt like you said. Delicious! Thanks for sharing!!!

  • Erin says
    May 25, 2012 @ 4:33 pm

    Georgia – Oooh… a whole grain cornbread muffin. That sounds like a good idea! I'll have to see about that. Thanks for the idea. :)

    Laura – I hope you enjoy them! They're not really like cornbread and not really like dinner rolls but they're still delicious. And you're right about the fat thing. These only have olive oil. :)

  • Laura | An Italian Canadian Life says
    May 24, 2012 @ 7:46 pm

    I love cornmeal muffins or cakes when I get them at restaurants, but I always assume there would be no "good" way to make them at home (must be full of fat. This is an awesome alternative. Will be trying it for sure!

  • Georgia | The Comfort of Cooking says
    May 24, 2012 @ 6:39 pm

    This is almost like a whole grain cornbread muffin – I love it! Looks like it would go so well with a big pot of chili or BBQ!

  • Erin says
    May 24, 2012 @ 11:22 am

    Beti – Honey is a good way to go! They were so yummy with honey. :)

  • beti says
    May 23, 2012 @ 7:52 pm

    I really want them with lots of honey, they look delicious!

  • Erin says
    May 23, 2012 @ 7:51 pm

    Baltic Maid – Yay! You have to try them with spelt. So much better! And they're not really like dinner rolls but still awesome. :)

    love2dine – I think so too. :)

  • love2dine says
    May 23, 2012 @ 11:53 am

    that would be great for my breakfast.

  • Baltic Maid says
    May 23, 2012 @ 9:12 am

    I really love these. Simple and wholesome!!! I will have to try these soon because I have been looking for a good whole grain dinner roll for a while… and 'fuss-free' you said? I am sold!!!

  • Erin says
    May 23, 2012 @ 8:21 am

    Cassie – Thanks! I thought dinner muffins sounded kind of strange but they turned out to be amazing!

    Amy – I hope you like them! Don't forget the note about whole wheat versus spelt. :)

    Miryam – Haha, good. I was a bit puzzled by Baileys + peanut butter.

    Katrina – Thanks!

    Becca – What about cornbread muffins? Or are cornbread muffins not a thing? Cornbread muffins should be a thing. :)

  • Becca says
    May 23, 2012 @ 3:45 am

    I've never heard of having a muffin for dinner. But these look really good. Especially with that little drizzle of honey. :) Honey is so delicious.

  • Katrina @ Warm Vanilla Sugar says
    May 23, 2012 @ 3:20 am

    What a great recipe! These are so full of goodness :)

  • eatgood4life.blogspot.com says
    May 23, 2012 @ 2:44 am

    Oh no… that would be too weird. Just the condense milk, pb and white chocolate chips :-)

  • amy @ fearless homemaker says
    May 23, 2012 @ 12:34 am

    these sound awesome + i love how these can be eaten for breakfast, a snack, or with dinner. definitely trying them soon!

  • Cassie/Bake Your Day says
    May 23, 2012 @ 12:25 am

    I love the idea of dinner muffins versus dinner rolls. They look incredible Erin!

  • Erin says
    May 22, 2012 @ 11:51 pm

    Melanie – Thank you! And they're definitely going to be a staple around here too. Not only that, but I'm going to bring them to brunches, bbqs, dinners and wherever else I can bring food. People are probably sick of my sweets so now they can have these dinner muffins instead. My friends and I thank you. :)

  • Melanie says
    May 22, 2012 @ 11:43 pm

    Your pictures are lovely as always, Erin! I'm so glad you liked these muffins. They are a staple at our house.

  • Erin says
    May 22, 2012 @ 11:28 pm

    Miryam – They're good for dinner too but I ate them for breakfast. :) And haha at your "oh well." That's what I say too. Oh well. I can't wait for the recipe! But did you combine Bailey's and peanut butter? Because that sounds a little weird. :)

  • eatgood4life.blogspot.com says
    May 22, 2012 @ 11:03 pm

    Hardly any sugar in the recipe, great. They look really yummy. I need to make some breakfast muffins like these.

    By the way I just made a peanut butter and white chocolate fudge using the dangerous baileys recipe. NOT GOOD FOR YOU :-) Oh well.


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