Toasted Semolina Muffins with Honey and Butter
Perfect for serving at picnics with fried chicken and ribs, these savory muffins taste even better slathered with salted butter and drizzled with honey. Our recipe includes semolina flour, which is commonly used for making pasta but is also great for baking. It boasts a slightly sweet, nutty taste and coarse texture and adds a subtle yellow color to baked goods. To enhance that nutty flavor, we toast the flour in the oven before blending it with the other ingredients. Buttermilk lends a pleasant tang to the muffins and helps them bake up moist and tender.
Ingredients:
- 1 cup (5 1/2 oz./157 g) semolina flour, plus more for dusting
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled slightly
- 1/3 cup (2 1/2 oz./67 g) firmly packed dark brown sugar
- 2 Tbs. honey, preferably local, plus more for serving
- 1 egg, at room temperature
- 1 cup (8 fl. oz./240 ml) buttermilk, at room temperature
- 1 cup (4 1/4 oz./120 g) all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tsp. kosher salt
- Flaky sea salt
- Salted butter, at room temperature, for serving
Directions:
Preheat an oven to 375°F (190°C). Spray 6 alternating wells of a 12-cup standard muffin pan with nonstick baking spray.
Spread the semolina flour out on a quarter sheet pan. Toast in the oven, stirring every 3 to 5 minutes, until lightly golden and fragrant, about 15 minutes. Let cool.
In a large bowl, whisk together the melted butter, brown sugar, honey, egg and buttermilk. Add the all-purpose flour, semolina flour, baking powder, baking soda and kosher salt and whisk just until combined.
Divide the batter evenly among the 6 prepared wells, filling them to the top. Sprinkle with semolina flour and flaky sea salt.
Bake until the muffins have risen and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes, then serve the muffins warm with salted butter and honey, or let cool completely before serving. The cooled muffins can be stored in an airtight container at room temperature for up to 2 days. Makes 6 muffins.
Williams Sonoma Test Kitchen
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