Apple Cinnamon Buckwheat Muffins

Apple Cinnamon Buckwheat Muffins

Apple Cinnamon Buckwheat Muffins are full of sweet apple chunks and lots of cinnamon for the perfectly spiced, healthy fall treat! They’re made with a blend of whole wheat pastry flour and buckwheat flour which make for a soft, yet hearty muffin.

apple cinnamon buckwheat muffins stacked on each other with apples in the background

What is buckwheat?

Buckwheat is actually not related to regular wheat and is not even a true grain. True grains are the seeds of grasses such as wheat, rye, corn, etc. Buckwheat, on the other hand, is not a grass but is related to rhubarb and sorrel. The seed has grain-like properties and is considered a pseudo-grain. It’s is gaining popularity as a gluten-free alternative to regular wheat and adds a unique flavor to baked goods, breads, or pancakes.

Buckwheat is not something I bake with often since my sister is allergic and I don’t want to cross-contaminate anything. However, I have a CSA grain share from Meadowlark Farm & Mill and in the fall, they send a big bag of buckwheat. So I figured I should find some ways to use it and made these Apple Cinnamon Buckwheat Muffins.

Close up of an unwrapped apple cinnamon buckwheat muffin

Ingredients for Apple Cinnamon Buckwheat Muffins

Here’s everything you need to make these cozy fall muffins:

Top down view of a muffin pan filled with three muffins and three apples

How to Make Apple Cinnamon Buckwheat Muffins

In a large bowl, whisk both flours, sugar, cinnamon, baking powder, salt and nutmeg. In a smaller bowl, whisk the milk, applesauce, oil, and cinnamon extract. Add the wet ingredients to the dry and mix with a wooden spoon until just combined. Then, gently fold in the chopped apples. I used Ida Reds, but you can use any apple that’s firm enough to hold it’s shape.

Let the batter rest for 10-15 minutes. Meanwhile preheat the oven to 400℉ and grease an 12-cup muffin pan with coconut oil or line with paper liners. Fill each muffin cup ⅔ full and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.

Let the muffins rest for 15 minutes in the pan before transferring them to a cooling rack.

Close up of an apple in a muffin pan next to some Apple Cinnamon Buckwheat Muffins

I hope you enjoy these simple Apple Cinnamonf Buckwheat Muffins! Be sure to leave a rating below and let me know what you think in the comments! Happy baking!

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Apple Cinnamon Buckwheat Muffins

These hearty whole grain muffins are full of sweet apple chunks and lots of cinnamon for the perfectly spiced, healthy fall treat!
Prep Time30 minutes
Cook Time23 minutes
Total Time53 minutes
Servings: 12 muffins
Rachel Alexandra

Ingredients

Instructions

  • In a large bowl, whisk both flours, sugar, cinnamon, baking powder, salt and nutmeg.
  • In a smaller bowl, whisk the milk, applesauce, oil, and cinnamon extract.
  • Add the wet ingredients to the dry and mix with a wooden spoon until just combined.
  • Gently fold in the chopped apples.
  • Let the batter rest for 10-15 minutes. Meanwhile preheat the oven to 400℉ and grease an 12-cup muffin pan with coconut oil or line with paper liners.
  • Fill each muffin cup ⅔ full and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Let the muffins rest for 15 minutes in the pan before transferring them to a cooling rack. Enjoy!
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