Strawberry Buckwheat Muffins
Are you a sweet or savory breakfast person? My default setting is definitely savory, and I’m much more apt to order a farmer’s omelet than the French toast. But sometimes, after weeks of diurnal eggs, I get a hankering for something with a taste of sugar.
These healthy muffins have the tenderest crumb, which I think is the doing of the buckwheat, and the slices of soft strawberry tucked here and there are an explosion of juicy, wholesome sweetness in your mouth. I brought two to a friend in the coffee shop this morning and stowed a bunch in the freezer to be pulled out for a quick breakfast in the hot summer mornings to come.
Strawberry Buckwheat Muffins
adapted from Body + Soul
makes 12
1 1/2 cups sliced strawberries
1/3 cup plus 1 tablespoon sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup buckwheat or whole wheat flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup low-fat buttermilk
1/4 cup light olive oil or vegetable oil
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 400°F. Line a standard 12 cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together buttermilk, oil, egg, and vanilla until combined.
Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (including juices). Fold until just combined. With an ice cream scoop or ladle, divine batter among the muffin cups. Sprinkle the tops with remaining sugar.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Heather: Oh your timing is so funny! I just posted the other day about Buckwheat Strawberry Banana bread! Since I’m still dealing with a TON of strawberries coming from my garden, AND I have a bunch of buckwheat flour I’ve been trying to make my way through, I’ll definitely save this recipe and give it a try! Thanks for the great tip!1 year ago
Erin: Savory is definitely my default, but if there is a bite or two of sweetness to counteract, that is great.
My ideal brunch is something eggy and cheesy, at a place that serves sides of homemade beignets that the whole table can share.
1 year ago
Dana McCauley: “Diurnal” - nice use of vocabulary!
I think buckwheat is so underused. Thanks for the reminder.1 year ago
Heather, Strawberry banana bread sounds stupendous. In fact, I had some brown bananas in the fridge and thought about adding them to this, but decided to save them for something else. Like your recipe!
Erin, Um, YUM. You can’t really go wrong with eggy/cheesy and a side of beignets. Holy cow, that sounds amazing.
Dana, I had to double check that it meant “daily” — sometimes those SAT words just stick in your brain! Also, I agree–buckwheat is amazing.1 year ago
Karen: Strawberries are so good this time of year…. yum…. my favorite! I will definitely give this recipe a try.1 year ago
Brenda Leyland: I think I prefer savory breakfasts. Although I do like French toast, pancakes with maple syrup…… but if there’s slice of ham or bacon on the side, then my sweet AND savory sides are satisfied.
Your muffin recipe looks yum!1 year ago
Caitlin: thanks for this recipe. I love stashing healthy muffins in the freezer–they make such a great breakfast on-the-go!1 year ago
Lisa: I think I’m just a breakfast gal all around. I usually want it all — the chocolate chip pancakes AND the bacon!
Thanks so much for this recipe — I’ve had my eye on it since you posted it, and made the muffins this morning. Well, strawberries season is over down here in VA, and we didn’t have any buttermilk in the house … but I made something close! Bananas (and, umm, chocolate and ginger) instead of strawberries, and regular milk instead of buttermilk. They’re wonderful and I’m pretty sure none will make it to the freezer.1 year ago
Karen: I’m with you on the savory hit required at breakfast, but I can do a hearty muffin on occasion. They’re not too sweet and the fruit in them can make them seem so wholesome.
I thoroughly enjoy your blog!1 year ago