Fruited Buckwheat Muffins
Start your morning on a flavorful note with these wholesome Fruited Buckwheat Muffins! Packed with nutrient-rich buckwheat flour and sweetened naturally with a touch of brown sugar, these muffins offer a hearty, gluten-friendly twist on a classic treat. Bursting with tangy dried cranberries, sweet chopped dried apricots, and the crunch of optional walnuts, each bite is an irresistible balance of texture and taste. Lightly spiced with cinnamon and perfectly moist thanks to melted butter and milk, these easy-to-make muffins come together in just 15 minutes of prep time. Perfect for a quick breakfast, a mid-morning snack, or a portable on-the-go treat, this recipe yields 12 muffins that can be enjoyed fresh or stored for later. Serve them warm for ultimate comfort or pair them with a cup of tea for a delightful afternoon pick-me-up!
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Recipe Information
Ingredients
- 1.5 cups Buckwheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.25 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 cups Milk
- 0.25 cups Unsalted butter, melted
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Dried cranberries
- 0.5 cups Chopped dried apricots
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, granulated sugar, and brown sugar until well combined.
In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to prevent dense muffins.
Fold in the dried cranberries, chopped dried apricots, and chopped walnuts (if using) until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 409.0 g | 149% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 212.8 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 556 mg | 43% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2690 mg | 57% | |
*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.
