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Granny Smith Buckwheat Muffins

Granny Smith Buckwheat Muffins recipe image
These hearty buckwheat muffins combine the earthy richness of whole grains with the bright, tart crunch of Granny Smith apples. The batter is infused with cinnamon and vanilla, creating a comforting aroma that fills the kitchen while they bake. Each bite offers a perfect balance of sweet and savory notes, with chewy raisins and crunchy walnuts adding delightful texture. These muffins are ideal for a cozy weekend breakfast or a portable snack. They hold up well in lunchboxes and pair beautifully with a cup of coffee or tea. Simple to prepare with pantry staples, this recipe is a reliable favorite for home bakers seeking wholesome, delicious results.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 124.8
Dietary: Vegetarian
Description
These hearty buckwheat muffins combine the earthy richness of whole grains with the bright, tart crunch of Granny Smith apples. The batter is infused with cinnamon and vanilla, creating a comforting aroma that fills the kitchen while they bake. Each bite offers a perfect balance of sweet and savory notes, with chewy raisins and crunchy walnuts adding delightful texture. These muffins are ideal for a cozy weekend breakfast or a portable snack. They hold up well in lunchboxes and pair beautifully with a cup of coffee or tea. Simple to prepare with pantry staples, this recipe is a reliable favorite for home bakers seeking wholesome, delicious results.
Ingredients
  • 4 cup Apples, granny smith; peeled
  • 1 cup Sugar
  • 1 Eggs, large; beaten lightly
  • 1/2 cup Oil
  • 1 ts Vanilla extract
  • 1 cup Flour, buckwheat; light or Whole
  • 1 cup Flour; whole wheat
  • 2 ts Cinnamon
  • 2 ts Baking soda
  • 1 ts Salt
  • 1 cup Raisins
  • 1 cup Walnuts; coarsely chopped
Directions
  1. 1
    Preheat the oven to 375&# 194;°F (190ðC) and line a 12-cup muffin tin with paper liners or grease lightly.
  2. 2
    Peel and dice the Granny Smith apples into 1/4-inch cubes, setting aside approximately 1.5 cups.
  3. 3
    In a large bowl, whisk together the sugar, beaten egg, oil, and vanilla extract until smooth.
  4. 4
    In a separate medium bowl, combine the buckwheat flour, whole wheat flour, cinnamon, baking soda, and salt.
  5. 5
    Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  6. 6
    Fold in the diced apples, raisins, and chopped walnuts until evenly distributed throughout the batter.
  7. 7
    Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. 8
    Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. 9
    Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 124.8kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 33.6g12%
Dietary Fiber 5.8g24%
Sugars 24.0g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and ensure the sugar is vegan-friendly.

These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. They also freeze well for up to 3 months.

If you prefer a lighter texture, you can substitute half of the whole wheat flour with all-purpose flour.

Feel free to swap walnuts for pecans or almonds, and raisins for dried cranberries for a different flavor profile.

Keywords: apple, buckwheat, muffins, granny smith, cinnamon, whole wheat, breakfast, snack, healthy, baking, fruit, nuts, raisins, easy, homemade, vegan option, gluten-free option, spiced, moist, hearty
Read it online: https://www.chefs-mate.com/recipe/granny-smith-buckwheat-muffins/