Squirrel Muffins
Nutty, Protein-Packed Gluten-Free Muffins
Meet the Squirrel Muffin—cheeky by name, mighty by nature. Don’t worry, no squirrels were harmed in the making of this protein-packed powerhouse. The star of the show? Teff flour—a tiny yet mighty gluten-free grain hailing from Ethiopia that’s as ancient as it is nutritious. Teff brings the protein punch (a vegan and vegetarian’s best friend) along with a hearty dose of fiber, minerals, and antioxidants.
Next up, sunflower seeds, those little nuggets of healthy fats and extra protein that make this muffin so satisfying. We sell out of these beauties almost every day, and I’ve never shared the recipe before.
But here we are! And yes, when customers ask, “What’s in the Squirrel Muffin?” we can’t help ourselves—we grin and say, “Well, squirrel, of course.” It’s 50/50 whether they laugh or stare at us blankly, but hey, we’ll keep trying.
Rich, nutty, and subtly tangy muffins that are as playful as they are delicious. If you love muffins with a twist, these Squirrel Muffins will become a favorite in your kitchen. They’re hearty, slightly tangy (thanks to sour cream and buttermilk), and packed with a medley of seeds and textures that give them their nutty, satisfying bite.
Ingredients:
Dry Ingredients:
1 cup teff flour
1 cup gluten-free flour (we use Cup4Cup)
1 cup ground sunflower seeds
3⁄4 tsp baking soda
2 1⁄4 tsp baking powder
2 1⁄4 tsp salt
Wet Ingredients:
6 oz melted butter
2 cups brown sugar
3 1⁄2 eggs (3 whole eggs + 1 yolk for extra richness)
2 1⁄4 tsp vanilla extract
1 tsp almond extract
2 cups sour cream
1⁄2 cup buttermilk
Mix-Ins & Toppings:
1⁄2 cup pepitas
1⁄2 cup large shredded coconut chips
1⁄2 cup sunflower seeds
Turbinado sugar + additional pepitas, sunflower seeds, and poppy seeds for topping
Instructions
Preheat and prep: Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
Mix the dry ingredients: In a large mixing bowl, whisk together the teff flour, gluten-free flour, ground sunflower seeds, baking soda, baking powder, and salt. Stir in the shredded coconut and pepitas for added texture.
Cream the butter and sugar: In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), combine the melted butter and brown sugar. Mix until smooth and well combined.
Incorporate the eggs and extracts: Add the eggs one at a time, beating until fully incorporated after each addition. Stir in the vanilla and almond extracts
Add the sour cream and buttermilk: Mix in the sour cream and buttermilk until the batter is smooth.
Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix until combined and then a minute more. There is no gluten in them, so they won’t get overmixed.
Scoop and top: Scoop the batter into the prepared muffin liners, filling each about 3⁄4 full. For a crunchy, visually appealing top, sprinkle with a mixture of turbinado sugar, pepitas, sunflower seeds, and poppy seeds.
Bake to perfection: Bake for about 15-18 minutes, or until the muffins are golden brown and spring back when gently touched.
Note: Don’t be alarmed if these muffins bake relatively flat—that’s part of their charm!
Tips & Tricks:
1. Make-Ahead Magic
These muffins freeze beautifully! Let them cool completely, then store them in an airtight container or freezer bag. Reheat in the oven for a few minutes or enjoy them at room temperature.
2. Seed Swap
Feel free to play around with the seed mix. Pumpkin seeds (pepitas), sunflower seeds, chia seeds, or even a sprinkling of sesame seeds work well.
3. Texture is Everything
Using large shredded coconut chips instead of fine desiccated coconut adds a nice chewiness to each bite.