Buckwheat Apple Muffins

A buckwheat apple muffin held by a hand.

5 from 1 vote

These delicious gluten-free moist buckwheat flour apple muffins are bursting with flavor and the texture stays soft and tender for days!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: buckwheat apple muffins, buckwheat applesauce muffins, buckwheat muffins apple

Servings: muffins

Calories: 175kcal

Author: Natasha Levai

Cost: 5

Equipment

Ingredients

Dry Ingredients

240 grams apples Granny Smith, Fuji, Pink Lady, or other types
280 grams light buckwheat flour
150 grams granulated sugar or brown sugar, coconut sugar, honey, or granulated sweetener
2 teaspoon baking powder make sure it is gluten-free
1 teaspoon baking soda
1 teaspoon xanthan gum optional but helps with texture. You can use guar gum instead
½ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

2 medium or large eggs or use chia/flaxseed eggs or ½ cup of applesauce for a vegan version
140 grams milk or use plant-based milk for dairy-free
120 grams sunflower oil or any other vegetable or seed oil
140 grams Greek yogurt or plant-based yogurt or milk, if using milk, add 1 tablespoon of lemon juice
1 teaspoon vanilla extract

You will also need

¾ cup applesauce for the filling, optional

Metric - US Customary

Instructions

Start preheating the oven to 370F/190C.
Chop the apples into ½in/1cm cubes or smaller (you don't need to peel them). Set aside.
240 grams apples
Add the buckwheat flour, sugar, xanthan gum (if using), baking powder, baking soda, salt, and cinnamon to a large mixing bowl and whisk to incorporate.
280 grams light buckwheat flour, 150 grams granulated sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon xanthan gum, ½ teaspoon salt, 1 teaspoon ground cinnamon
Then add eggs, oil, yogurt, milk, and vanilla to the bowl with dry ingredients and whisk to combine. Mix until all flour is incorporated into the batter.
You can use an electric mixer but I find that a whisk works just fine!
2 medium or large eggs, 140 grams milk, 120 grams sunflower oil, 140 grams Greek yogurt, 1 teaspoon vanilla extract
Line two muffin tins with paper liners (the recipe makes about 17 muffins) and start filling them with the batter.
Fill the muffin cups ¼ full and add ½ tablespoon of apple sauce to each cup. Then fill the muffin wells with the rest of the batter all the way to the top.
¾ cup applesauce
You can top the muffins with chopped apples for presentation!
Bake at 370F/190C for 20-22 minutes or until a toothpick comes out clean. Let the muffins cool in the tins for 5 minutes, then transfer them to a plate or a cooling rack.
Enjoy!

Notes

Storage

Store these muffins at room temperature for up to 2 days in a sealed bag or container. Since the muffins contain dairy and eggs, they should be stored in the refrigerator or freezer for any longer than 2 days.

These buckwheat apple muffins will keep for up to 5-7 days in the refrigerator if stored properly.

To freeze, arrange the muffins on a piece of parchment paper on a freezer shelf and let them sit for about an hour. Then transfer the muffins into an air-tight freezer-friendly bag or container. Keep for up to 3 months!

To defrost:

- Let the muffins thaw overnight in the fridge or

- Warm them up in a microwave for a couple minutes.

Troubleshooting & Tips

1. Don't open the oven during baking or the muffins will deflate.

1. Make sure your oven temperature is accurate (use an oven thermometer).

1. Weigh your ingredients if at all possible! Volume measurements aren't always reliable AND they differ from US to UK to Australia!

1. I recommend lining or greasing your muffin cups even if you are using silicone pans to prevent sticking and breaking.

Nutrition