Buckwheat Flour and Apple Muffins are a wholesome and flavorful option, combining the nutty taste of buckwheat flour with the natural sweetness and moisture of apples. These muffins are a great choice for those looking for a gluten-free or whole-grain option. Here’s a recipe to make these delicious muffins:
Ingredients:
For the Muffins:
- 1 cup (120g) buckwheat flour
- 1/2 cup (60g) all-purpose flour (or substitute with more buckwheat flour for a gluten-free option)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (115g) unsalted butter (melted and cooled)
- 1/2 cup (120ml) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (about 2 medium) peeled and diced apples (such as Honeycrisp or Granny Smith)
For the Apple Topping (optional):
- 1/2 cup (about 1 apple) peeled and thinly sliced apples
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
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Prepare Dry Ingredients:
- In a large bowl, whisk together the buckwheat flour, all-purpose flour (if using), granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg if using.
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Mix Wet Ingredients:
- In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until well combined.
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Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.
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Fold in Apples:
- Gently fold in the diced apples.
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Fill Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Prepare and Add Apple Topping (Optional):
- If using the apple topping, place a thin slice of apple on top of each muffin and sprinkle with a bit of granulated sugar and ground cinnamon.
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Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
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Cool:
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
- Buckwheat Flour: Buckwheat flour has a distinct flavor and is naturally gluten-free. If you’re not gluten-sensitive, you can use a combination of buckwheat and all-purpose flour for a lighter texture.
- Apples: Use firm apples that hold up well during baking. If you prefer, you can also add a bit of lemon juice to the apples to prevent browning.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Buckwheat Flour and Apple Muffins offer a unique and wholesome twist on traditional muffins, with the nutty flavor of buckwheat and the natural sweetness of apples. Enjoy them fresh or toasted for a delightful treat!
