Whole wheat and lupin flour absorb moisture quickly. Once the wet and dry mixtures meet, fold only until the flour disappears. Overmixing makes an already thick batter tighter and can leave the baked crumb heavier than intended. Scrape the base of the bowl once, then stop.
BreakfastPumpkin Skyr and Lupin Protein Muffins
These pumpkin muffins bake with a soft, close crumb, a mild tang from skyr, and crunchy walnut pieces throughout. Lupin flour and skyr bring substantial protein without using protein powder, while whole wheat flour keeps the texture sturdy.
Ingredients
Preparation Steps
Heat the oven
Heat the oven to 180°C / 350°F. Line 10 muffin cups with paper liners.
Mix the dry ingredients
Finely chop the walnuts. In a large bowl, whisk together the Whole Wheat Flour, Lupin flour, Baking powder, and Cinnamon.
Mix the batter
In a second bowl, whisk the Pumpkin puree, Eggs, Plain Skyr, and milk until smooth. Fold the wet mixture into the flour mixture just until no dry pockets remain, then fold in the walnuts. The batter should be thick but scoopable.
Bake the muffins
Divide the batter between the lined muffin cups, filling each about two-thirds full. Bake for 25 to 30 minutes, until the tops are set, the edges are lightly golden, and a skewer inserted in the centre comes out with moist crumbs but no wet batter.
Cool
Leave the muffins in the tins for 10 minutes, then transfer them to a rack. Let them cool for a further 5 minutes before serving.
Recipe insights
A thick batter needs a light hand
Cold storage keeps the crumb moist
Pumpkin and skyr leave plenty of moisture in these muffins, so cool them fully before sealing them in an airtight container. Refrigerate for up to 4 days. For longer storage, freeze for up to 2 months; letting them cool first prevents condensation from softening the walnut pieces.
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