Boston Brown Bread Muffins

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My attempt at making Boston Brown Bread was a dismal failure. The outside of the bread was overdone and the inside was a gooey mess. I was disappointed because Boston Brown bread had all the flavors I thought I would love. So I guess it was fate that not long after I made my failed attempt, I found this recipe for Boston brown bread muffins. I also found that I was right, I love the flavors and the slight crunch from the cornmeal in these muffins.

The only change I made in these muffins was to use dried cranberries instead of raisins. Big surprise there, huh? If you don’t have whole wheat flour you can substitute rye or even all white flour for acceptable results.

Boston Brown Bread Muffins


6 TBS whole wheat flour

6 TBS all-purpose flour

¼ cup cornmeal

½ tsp baking soda

¼ tsp kosher salt

3 TBS lightly beaten egg

2 ½ TBS canola oil

2 TBS brown sugar

3 TBS molasses

6 TBS sour cream

½ cup dried fruit (I like craisins)

Preheat oven to 375 degrees. Coat a muffin pan with pan spray. Combine the egg, oil, brown sugar, molasses, and sour cream; mix thoroughly and set aside.   Combine the remaining ingredients in a large bowl; stir to mix. Pour the wet ingredients into the dry ingredients and stir together until just moistened. Fold in the dried fruit. Fill the muffin cups to the rim with batter. Bake until risen and golden brown, about 20 minutes. A toothpick inserted in the center should come out clean. Cool in pan for 15 minutes before removing the muffins from the pan.

Adapted from The Everything Bread Book

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