metropolitan bakery millet muffins

granolalola | millet muffins

When it comes to breakfast foods, these muffins paired with a pot of English breakfast tea, are my husband’s absolute favourite. As for me, a cup of coffee with cream and, ideally, some sort of homemade sweet start me off just right. And then, when my coffee’s long gone, I move on to elevenses (or second breakfasts) which consists of a more substantial and sometimes savoury feast: eggs, oatmeal, toast, yogurt, Belgian waffles… It all depends on the little miss, and just how long she’ll allow me to share my attention with say a frying pan, toaster oven or microwave. Alas, some days cookies and cold coffee are all I get.

But back to the breakfast du jour. We first discovered these muffins at our favourite coffee shop. And ever since Graham first sampled one a few years back, any time we stop in for coffee a) Graham must buy one, b) we attempt (sometimes with great success) to solve the NYT crossword and c) we dumpster dive at my favourite shop nearby. Certainly my idea of the perfect date. Especially if the dumpster is kind to us.

granolalola | millet muffins

My husband’s right; these muffins are delicious. Nutty and caramely, packed with a pop of millet in each bite, dense and cakey, and indeed they go quite well with a pot of tea. So when it became clear to me that he was developing quite a love for these muffins (over say any of the muffins I was making at home) I knew it was time I replicate these pastry goddesses as best I could.

Thus began the search to find as close a recipe to the Metropolitan Bakery millet muffin as possible. And, you’ll be thrilled to know, not far into my search I discovered the actual recipe from the Metropolitan Bakery itself! Turns out there is a Metropolitan Bakery cookbook. (Thank you James Barrett!) Silly me. But what a lucky gal I was with a soon-to-be very happy and quite satiated husband (without having to leave the comforts of home, might I add).

granolalola | millet muffins

So here is the recipe as it appears in James Barrett’s cookbook (with one exception; I halved the recipe to make 12 muffins instead of 24). If you have some millet in your pantry, go on and get a-shakin’ and a-toastin’ and whip up a batch of these muffins. And while they’re cooling, fresh out of the oven, put on a pot of water for tea… Might I suggest some English Breakfast?

Metropolitan Bakery Millet Muffins
From The Metropolitan Bakery Cookbook by James Barrett
Makes 12 muffins

2 c all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoons kosher salt
1/2 teaspoon baking soda
1 cups millet, lightly toasted and cooled*
3 large eggs
1/4 cup milk
1 teaspoons vanilla extract
6 tablespoons unsalted butter, softened
1 cups packed dark brown sugar

Preheat oven to 375 °. Butter 12 standard muffin-pan cups (or line with paper).

In a large bowl, sift together flour, baking powder, salt and baking soda. Stir in the millet. In a small bowl, whisk together the eggs, milk and vanilla.

In the bowl of a heavy-duty mixer with a paddle attachment, beat the butter and brown sugar until light and fluffy. At low speed, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture, just until blended. (Do not over-mix.)

Spoon the batter evenly into the prepared muffin-pan cups. Bake 15-20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a wooden skewer inserted in the center of a muffin comes out clean. Cool the muffins in the pans 5 minutes. Remove the muffins from the pans and cool completely on wire racks.

*Toasting Millet:
Preheat oven to 350 degrees. Spread the millet in an even layer on a baking sheet. Bake on the center oven rack 12-15 minutes, or until golden brown.

granolalola | millet muffins

4 Responses to metropolitan bakery millet muffins

  • janet says:

    these look delish! and I have millet! yay :-)

  • janet says:

    I have made these twice now, and I have to say, They are a pain! I am a one bowl kind of a girl. But, I did make them a second time. Because they really are just that good. :-) Thanks for sharing.

  • Lauren says:

    I bake these muffins every few weeks and was disheartened to find that the website I regularly referenced to poach the recipe had disappeared! Thank you for posting this recipe; I’ll now reference your site! By the way, I’ve played around with many adjustments and perhaps my favorite is replacing 1T butter with 1T pumpkin butter. Some preserves work well too, especially fig jam. I also hand stir instead of using an electric mixer.

  • lola says:

    Awesome! Thanks for sharing. I just made another batch of these last week. They’re so good!

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