Cherry Buckwheat Muffins
Indulge in the wholesome goodness of Cherry Buckwheat Muffins, a delightful fusion of nutty buckwheat flour and juicy fresh cherries. These muffins strike the perfect balance between hearty and sweet, enhanced with a hint of warm cinnamon and sweetened naturally with honey or maple syrup. Packed with Greek yogurt for a moist, tender crumb and optionally studded with crunchy walnuts or almonds, these treats are as nutritious as they are delicious. Ideal for breakfast on the go or a mid-day snack, these muffins come together effortlessly in just 15 minutes of prep time, making them a convenient and satisfying homemade delight. Whether you enjoy them warm from the oven or save them for later, these muffins are sure to become a household favorite. Perfect for those searching for refined sugar-free baking recipes, cherry dessert ideas, or easy buckwheat flour recipes!
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Recipe Information
Ingredients
- 1.25 cups Buckwheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.25 cups Unsalted butter, melted and cooled
- 0.33 cups Honey or maple syrup
- 0.5 cups Plain Greek yogurt
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 1 large Egg
- 1 cups Fresh cherries, pitted and halved
- 0.5 cups Chopped walnuts or almonds (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In another medium bowl, whisk the melted butter, honey or maple syrup, Greek yogurt, milk, vanilla extract, and the egg until well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined—be careful not to overmix.
Gently fold in the fresh cherries and chopped nuts, if using, ensuring they are evenly distributed in the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 266.9 g | 97% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 96.8 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 444 mg | 34% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1838 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
