Acorn Muffins Recipe - How to Make Acorn Muffins (2024)

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I have no idea why it took me so long to post a recipe for acorn muffins. Actually, I do. Most recipes I’ve tried bored me to tears.

After all, you spend so much time making your own acorn flour, why make a muffin that’s dry and dreadful… “healthy.” Ew. Nope, my acorn muffins would be memorable.

As a conceptual base I decided on a fruit-nut bran muffin, adapted for my forager’s life. So I’d use my acorn flour, some frozen red huckleberries, which are very small, as well as acorn grits for texture and interest. Acorn grits are just bits of acorns larger that have had their bitter tannins leached out.

I also gilded the lily with the last of my acorn oil I got from my friend Sam Thayer. (Alas, it’s out of stock now.) So use something similar, like walnut, hazelnut or pecan oil instead. Or you could use butter.

The result is a real muffin — not cake in the shape of a muffin — that is a little bit sweet but not cloying, tender but not so loaded with fat you feel sloggy after eating one, and interesting enough in texture to make you reach for more.

Aside from the obvious breakfast, these are good as trail snacks, a handy pick-me-up for road trips, or just to munch on between meals.

Once made, these acorn muffins will keep in a closed container at room temperature for about five days before getting stale. But I’d eat them within two or three days, and hot out of the oven is best of all.