Skip to Content
Chef-Cheo-Muffins

Chef Cheo’s Kernza Muffins

  • 20 Minutes Prep 22 Minutes Total
  • 12 Servings

These tender jam-core muffins bake up light and wholesome around a sweet-tart center of Cascadian Farm™ organic berries—a simple, feel-good treat that’s small on effort and big on cozy, homemade flavor.

Ingredient List

The dry base:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup Kernza flour
  • 1/3 cup granulated white sugar
  • 1/4 cup light brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt

The wet base:

  • 2 large eggs, room temperature
  • 1 cup cultured buttermilk
  • 6 tbsp unsalted butter, melted and cooled slightly
  • 1 tsp pure vanilla extract

The center filling:

  • 3/4 cup (12 tbsp) tart chokecherry or aronia jam (1 tbsp per muffin)

Preparation

  1. Prep pan & heat oven (5 min). Preheat your oven to 375F. Line a standard 12-cup muffin tin with paper liners, or lightly grease the cups with butter or non-stick baking spray.
  2. Mix dry and wet separately (5 min). In a large bowl, whisk together the AP flour, Kernza flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well blended. In a medium bowl or liquid measuring cup, whisk the eggs, buttermilk, melted butter, and vanilla until smooth.
  3. Combine gently (2 min). Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently just until the flour pockets disappear and a thick batter forms. Do not overmix - a few small lumps are fine, and gentle mixing keeps the Kernza crumb light rather than tough.
  4. Layer batter & jam core (3 min). Spoon about 2 tablespoons of batter into the bottom of each prepared muffin cup (filling them about halfway). Dollop 1 tablespoon of chokecherry or aronia jam directly into the center of each cup. Spoon the remaining batter evenly over the top of each jam core to seal it in, filling the cups about 3/4 full.
  5. Bake & cool (18-22 min). Bake at 375 F for 18 to 22 minutes, until the tops are golden brown and spring back lightly when touched in the center (a toothpick inserted into the cake portion should come out clean). Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

You May Also Like