📝 About This Recipe
Harnessing the deep, earthy soul of Fagopyrum esculentum, these muffins offer a sophisticated alternative to your standard morning pastry. Buckwheat's naturally nutty, slightly toasted profile is beautifully balanced by the floral sweetness of raw honey and the crunch of toasted walnuts. These are dense yet tender, gluten-free friendly, and packed with the robust character that only heirloom grains can provide.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Buckwheat flour (light or dark variety depending on preference)
- 1/2 cup Almond flour (super-fine for better texture)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Sea salt (fine grain)
- 1 teaspoon Ground cinnamon
Wet Ingredients
- 2 large Eggs (at room temperature)
- 1/2 cup Greek yogurt (full fat, plain)
- 1/2 cup Whole milk (or buttermilk for extra tang)
- 1/2 cup Honey (raw or clover honey)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 teaspoons Vanilla extract (pure Madagascar vanilla preferred)
Fold-ins and Topping
- 3/4 cup Walnuts (roughly chopped and toasted)
- 2 tablespoons Rolled oats (for garnish)
- 1 tablespoon Turbinado sugar (for a crunchy top)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). This slightly higher temperature helps the buckwheat muffins achieve a beautiful domed top.
-
2
Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with butter or non-stick spray.
-
3
In a large mixing bowl, whisk together the buckwheat flour, almond flour, baking powder, baking soda, salt, and cinnamon until no lumps remain.
-
4
In a separate medium bowl, beat the eggs lightly. Whisk in the Greek yogurt, milk, honey, and vanilla extract until the mixture is smooth.
-
5
Slowly pour the melted butter into the wet ingredients while whisking constantly to ensure the eggs don't scramble.
-
6
Make a well in the center of the dry ingredients and pour in the wet mixture.
-
7
Using a rubber spatula, gently fold the ingredients together. Stop just before the flour disappears to avoid overworking the batter.
-
8
Gently fold in 1/2 cup of the toasted walnuts, saving the rest for the topping.
-
9
Divide the batter evenly among the 12 muffin cups. They should be filled nearly to the top.
-
10
Sprinkle the remaining walnuts, rolled oats, and turbinado sugar over the tops of the muffins for texture.
-
11
Place the tin on the center rack of the oven and bake for 22-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
-
12
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
For a lighter texture, use 'light' buckwheat flour; 'dark' buckwheat contains more hull and results in a stronger, grittier flavor. Do not overmix the batter, as buckwheat can become gummy if handled too much once wet. Ensure your leavening agents (baking powder/soda) are fresh, as buckwheat is a heavy flour that needs maximum lift. If you want a dairy-free version, substitute the butter with coconut oil and the yogurt with a thick almond-based yogurt. Toasting the walnuts beforehand is essential—it brings out the oils that complement the earthy buckwheat.
🍽️ Serving Suggestions
Serve warm with a generous slab of salted cultured butter. Drizzle with an extra teaspoon of buckwheat honey for a double-dose of floral notes. Pair with a sharp, aged cheddar cheese for a sophisticated savory-sweet snack. Enjoy alongside a cup of Earl Grey tea or a dark roast pour-over coffee. Split and griddle on a pan with a little butter for a crispy-edged breakfast treat.