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    Home » Blog » Whole Food Recipes » Homemade Breads

    February 4, 2015 | By Jami

    Make Ahead 10 Grain Berry and Nut Freezer Muffins

    Jump to Recipe

    These multi-grain, honey-sweetened, dried fruit & nut butter-filled freezer muffins are easy to make and eat right away or freeze and bake up whenever a hot muffin is desired. You can leave the tops plain or choose a walnut-cinnamon crumb topping or a fun cashew glaze.

    Find more top bread recipes on the Best Bread Recipes page.

    Make Ahead 10 Grain Berry and Nut Muffins

    Some links in this article are affiliate links and if you click on them and purchase I will receive a small commission at no cost to you.

    Did you know that February is Hot Breakfast Month? Me either (ha!), but breakfast has always been one of our family's favorite meals - both to eat out and at home - so I've decided to bring you hot breakfast recipes all through the month of February.

    And while you all know that I love my weekday granola, the weekends (and occasionally even an evening), are all about waffles, egg scrambles, frittatas and other wonderfully satisfying hot breakfasts. So I'm happy to have this excuse to share more hot breakfast ideas with you all through the month of February!

    10 Grain Berry-Nut Muffins with Streusel

    So how about a muffin recipe? Though you're probably like, "That's a hot breakfast?"

    Well, sometimes they are and sometimes they aren't, right? But get this - this is a make ahead recipe, modeled after our family's favorite Zucchini Make Ahead Freezer Muffins, which guarantees that they are always hot!

    How? You freeze the dough, not the baked muffin, and pull out just the number of muffins you want which you bake from frozen - no needing to remember to get them out early to thaw! So you can always have a warm fresh-from-the-oven muffin whenever you want one!

    See, they can be a hot breakfast, and easily.

     

    But wait, it gets even better with two topping choices! A walnut-cinnamon streusel or a fun nut-butter and honey glaze. Of course, they're good plain, but why not amp up the flavor a bit?

    How to make 10 Grain Berry & Nut Freezer Muffins

    Freeze-and-Bake 10 Grain Berry and Nut Muffins

    The nice thing about muffins is that they are really easy to make.

    These start with soaking the 10-grain cereal in buttermilk (I use milk with vinegar ever since I realized that store 'buttermilk' is full of junk...) before mixing up the rest of the ingredients. 

    You can use any nut butter you'd like- cashew, almond, peanut, even sun butter. This time I used cashew butter and I have to say I love the mild flavor of this nut butter! I actually haven't tried cashew butter before- it's a nice way of upping the protein content without giving a super distinct flavor like peanut or almond butter can.

    Simply scoop the batter into baking cups like usual, but instead of baking, freeze them until firm in the muffin pan. Pop them out and package them in freezer bags to bake up at your convenience, when you can add the optional toppings or serve plain.

    See why our family loves freezer muffins?

    Freezer Muffins Optional Toppings

    Freezer-Friendly Make Ahead Berry Nut Muffins with Walnut Streusel Topping

    1. Walnut-Cinnamon Streusel:

    • Mix some chopped, heart-healthy walnuts, a bit of cinnamon and raw sugar together.
    • Evenly distribute with a tablespoon between six of the frozen muffins right before baking.
    • Press down on the topping to encourage those walnuts to stick and bake as normal.

    Make Ahead 10 Grain Berry Muffins with Nut Butter Glaze

    2. Cashew-Honey Glaze:

    • Make a seemingly decadent 'glaze' from a couple tablespoons of cashew butter (or any nut butter), honey, vanilla, and milk.
    • The cashew butter glaze I made was surprisingly mild (meaning, it didn't taste strongly of cashews) and added a fun touch drizzled over the tops of the freshly baked muffins.

    Freezer Make Ahead 10 Grain Berry-Nut Muffins with Streusel

    Ahh, but the walnut-cinnamon topping was so good, too. Choices...choices.

    10 Grain Berry-Nut Muffins with Streusel
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    Make Ahead 10 Grain Berry & Nut Freezer Muffins

    A honey-sweetened, dried fruit & nut butter-filled muffin dough to freeze and bake up whenever a hot muffin is desired! Makes both a healthy breakfast and snack.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Bread
    Cuisine: American
    Yield: 18 muffins
    Author: Jami Boys

    Ingredients

    • 3/4 cup 10-Grain cereal like Bob's Red Mill
    • 1 cup buttermilk*
    • 1/3 cup honey or maple syrup
    • 1/3 cup butter or coconut oil softened
    • 1/2 cup nut butter like cashew almond, or peanut
    • 2 eggs
    • 1/2 teaspoon vanilla
    • 1 ½ cup whole wheat pastry flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 cup dried berries cranberries, blueberries, cherries, or a mix

    OPTIONAL TOPPINGS

      Walnut Streusel:

      • 1/3 cup chopped walnuts
      • 1 tablespoon raw sugar
      • 1/4 teaspoon cinnamon

      Honey Nut Butter Glaze:

      • 3 tablespoon nut butter cashew, almond, peanut
      • 1 tablespoon honey
      • 1/4 teaspoon vanilla
      • pinch salt if using unsalted nut butter
      • 4 to 5 tablespoon. milk depending on thickness desired

      Instructions

      • Line 18 muffin cups with paper muffin liners.
      • Combine 10 grain cereal and buttermilk in a bowl and let stand for 15 minutes.
      • Add honey, butter, and nut butter to a large mixing bowl; mix until creamy.
      • Beat in eggs and vanilla.
      • Add flour, salt, baking powder, soda and 10-grain buttermilk mixture; mix gently until combined and then fold in the dried berries.
      • Use a muffin scoop to divide dough between prepared muffin cups, filling about 3/4 full. Cover the trays with waxed paper and freeze until firm, about 24 hours. Remove from muffin tins and store in freezer baggies or containers in the freezer until ready to bake.
      • When ready to bake: Remove as many muffins as you'd like and place in a muffin tin. Heat oven to 375 degrees.

      For Streusel Topping:

      • Mix all streusel ingredients together and divide between 6 muffins using a tablespoon. Press down on the nuts to help them stick to the frozen dough.
      • Bake frozen muffins 22-25 minutes, until browned and a toothpick inserted comes out clean.
      • For Honey Nut Butter Glaze:
      • Mix all ingredients until pourable and drizzle onto warm muffins.

      Notes

      *Or add 1 teaspoon vinegar to 1 cup milk to imitate buttermilk.
      Nutrition calculated with both toppings.

      Nutrition

      Serving: 1muffin | Calories: 214kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 179mg | Potassium: 185mg | Fiber: 3g | Sugar: 8g | Vitamin A: 159IU | Calcium: 73mg | Iron: 1mg
      Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

       
      Disclosure: I received product and/or compensation for this post. As always, the opinions, thoughts, and projects are all mine and I will NEVER promote something I don't love and think you will find helpful - promise! This post also uses affiliate links that earn commission based on sales, but doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

      About Jami

      Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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        Recipe Rating




      1. Angi @ SchneiderPeeps says

        February 05, 2015 at 1:25 pm

        These look great. I didn't realize you could freeze muffin batter raw. I'm excited to try that!

        Reply
        • Jami says

          February 05, 2015 at 5:01 pm

          It was a great day when I realized that around here, Angi. 🙂

          Reply
      2. tessa says

        February 04, 2015 at 8:30 pm

        I love the glaze idea with the topping! And I've never thought to freeze muffins to bake later but that's ingenious. I always have more time in the kitchen at dinner time as I'm wrapping things up than I do in the morning. I will try this soon!

        Reply
      3. AndiW says

        February 04, 2015 at 4:56 pm

        These look great and incorporate other ingredients I have yet to try! Thanks for the recipe, Jami, and the idea of freezing for later.

        I've been using apple cider vinegar soured milk since I was a kid because it is cheap and the exact amount can be made without left-overs from the pint or quart or whatever. Glad to read someone else does that even for different reasons.

        Reply
        • Jami says

          February 05, 2015 at 11:17 am

          Yes, I did, too, Andi, but always thought I was 'cheating' from 'real' buttermilk - until I started reading labels (remember the days we'd NEVER read labels? Some days I look longly back on them, ha!) and realized none of the store-bought stuff is real! So now I happily add vinegar to milk to create 'buttermilk.' 🙂

          Reply
      4. Linda says

        February 04, 2015 at 1:36 pm

        One of our kids is allergic to nuts. Can I use regular butter instead of nut butter? (I'd also eliminate the other nuts as well, of course).

        Reply
        • Jami says

          February 04, 2015 at 4:36 pm

          I don't think you'd need to replace it all with butter, Linda - I'd just do 1/2 c. butter total to make sure it wouldn't be too greasy. I like to add nut butters for more protein, but understand if there's an allergy involved!

          Reply
          • Hope says

            February 05, 2015 at 7:19 am

            How about sunbutter in place of nut butter?

            Reply
            • Jami says

              February 05, 2015 at 11:11 am

              That would probably be great, Hope!

              Reply
      5. Charlotte Moore says

        February 04, 2015 at 1:18 pm

        I really need to try and freeze some muffin batter. These look great.

        Reply
        • Jami says

          February 04, 2015 at 4:33 pm

          Oh, you should, Charlotte - it's wonderful to have the ability to have fresh-baked goodness whenever you want!

          Reply
      6. [email protected] and My Pink Mixer says

        February 04, 2015 at 11:10 am

        I love a good muffin and yours look absolutely delish! Can't wait to try the recipe since I already have all of the ingredients 🙂

        Reply
        • Jami says

          February 04, 2015 at 12:40 pm

          Thanks, Lynda!

          Reply

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      Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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