Cherry Buckwheat Muffins Recipes

CHERRY BUCKWHEAT MUFFINS

Cherry Buckwheat Muffins image

I love cocoa and cherries (like Black Forest cakes, etc) and try to add more whole grains (like buckwheat) in my foods. Sometimes I add pecans or walnuts to the muffins too.

Provided by Carol

Categories Quick Breads

Time 30m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup brown sugar
1/3 cup honey
2/3 cup oil
1 egg
1 cup buttermilk
2 teaspoons vanilla
1 1/2 cups flour
1 cup buckwheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup cocoa
1 pinch salt
1 3/4 cups dried cherries (I prefer to chop them into small pieces, but this is up to you)

Steps:

Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
Stir together dry ingredients and add to oil mixture, stirring just until combined.
Add cherries, scoop batter into muffin cups.
Bake in a 375º for 15-20 minutes or until tops are browned.
Allow to cool in pans for 5 minutes before removing to cooling racks.
15 muffins.

FRESH CHERRY MUFFINS

Fresh Cherry Muffins image

This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!

Provided by MRSPARKERII

Categories Bread Quick Bread Recipes Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
⅓ cup milk
1 egg
½ teaspoon almond extract
1 cup fresh pitted and quartered sweet cherries
1 tablespoon white sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g

CARROT BUCKWHEAT MUFFINS

Carrot Buckwheat Muffins image

Delicious, dense, gluten-free muffins made with buckwheat flour. They go very well with your morning coffee or afternoon tea. These freeze well, too.

Provided by Buckwheat Queen

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 12

Ingredients

½ (12 ounce) package carrots, grated
1 ½ cups raw cane sugar
1 ¼ cups buckwheat flour
5 tablespoons blanched almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup unsweetened applesauce
½ cup whole milk
¼ cup vegetable oil
2 eggs
¼ teaspoon vanilla extract
6 tablespoons chopped raw almonds

Steps:

Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
Remove from the oven and transfer muffins to a wire rack to cool completely.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 21.8 g, Cholesterol 32 mg, Fat 9.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 67.8 mg, Sugar 11.2 g

SUGAR-FREE MUFFINS

Sugar-Free Muffins image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12 muffins

Number Of Ingredients 9

Ingredients

1/2 cup buckwheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp coarse salt
4 large eggs
1 banana, mashed
1/2 cup honey
1 sweet apple, such as honeycrisp, peeled, cored, and finely diced
1/2 cup chopped walnuts

Steps:

Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.
Pour batter to the tops of lined cups. Bake until deep golden brown and a toothpick comes out clean, about 30 minutes. Let cool on a wire rack.

Nutrition Facts : Calories 195 g, Fat 8 g, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 193 g

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