Cherry Buckwheat Muffins

Indulge in the wholesome goodness of Cherry Buckwheat Muffins, a delightful fusion of nutty buckwheat flour and juicy fresh cherries. These muffins strike the perfect balance between hearty and sweet, enhanced with a hint of warm cinnamon and sweetened naturally with honey or maple syrup. Packed with Greek yogurt for a moist, tender crumb and optionally studded with crunchy walnuts or almonds, these treats are as nutritious as they are delicious. Ideal for breakfast on the go or a mid-day snack, these muffins come together effortlessly in just 15 minutes of prep time, making them a convenient and satisfying homemade delight. Whether you enjoy them warm from the oven or save them for later, these muffins are sure to become a household favorite. Perfect for those searching for refined sugar-free baking recipes, cherry dessert ideas, or easy buckwheat flour recipes!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.25 cups Buckwheat flour
• 0.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 teaspoons Ground cinnamon
• 0.25 cups Unsalted butter, melted and cooled
• 0.33 cups Honey or maple syrup
• 0.5 cups Plain Greek yogurt
• 0.5 cups Milk
• 1 teaspoons Vanilla extract
• 1 large Egg
• 1 cups Fresh cherries, pitted and halved
• 0.5 cups Chopped walnuts or almonds (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

Step 3

In another medium bowl, whisk the melted butter, honey or maple syrup, Greek yogurt, milk, vanilla extract, and the egg until well combined.

Step 4

Pour the wet ingredients into the dry ingredients. Stir until just combined—be careful not to overmix.

Step 5

Gently fold in the fresh cherries and chopped nuts, if using, ensuring they are evenly distributed in the batter.

Step 6

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(876.2g)

Amount per serving	% Daily Value*
Calories	2155.8

Total Fat 106.8g	0%
Saturated Fat 40.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 371.9mg	0%
Sodium 2326.8mg	0%
Total Carbohydrate 266.9g	0%
Dietary Fiber 24.5g	0%
Total Sugars 96.8g
Protein 61.5g	0%

Vitamin D 107.4IU	0%
Calcium 443.6mg	0%
Iron 10.0mg	0%
Potassium 1837.6mg	0%

*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.

Source of Calories

Fat: 42.3%

Protein: 10.8%

Carbs: 46.9%