A muffin you haven’t tried

Brown Sugar-Buttermilk Buckwheat Muffins 1

It’s presumptuous of me, I know, to tell you what you have or haven’t eaten. But you haven’t tried a muffin like this before. It has the crunchy sugared top that makes muffins so attractive in the first place (although, let’s face it, this is’t a muffin we’d call sexy). Made with whole wheat pastry and buckwheat flours, it has an honest, straightforward heritage, like a woman who only wears shoes she can run in. The temptation to call these them something else is strong—in an early morning introspective moment on the couch, my husband called them ButtBucks—but only a long, drawn-out title pays homage to their gentle mix of earthiness, sweetness, and tang. Made with brown sugar, vegetable oil, and buttermilk, these muffins are meant for breakfast, not dessert. Serve them warm or reheated, plain or with a smear of butter or honey.

Brown Sugar-Buttermilk Buckwheat Muffins (PDF)

TIME: 15 minutes active time
MAKES: 1 dozen muffins

Vegetable oil spray
1 1/2 cups whole wheat pastry flour
3/4 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (packed) brown sugar
1 cup lowfat buttermilk
2 large eggs
1/2 cup vegetable oil
1/4 cup turbinado sugar

Preheat the oven to 400 degrees. Spray a 12-cup muffin pan with vegetable oil spray (including the flat parts), and set aside.

Whisk the pastry flour, buckwheat flour, baking powder, baking soda, salt, and brown sugar together in a large bowl. In another big bowl, whisk the buttermilk, eggs, and vegetable oil until smooth. Add the wet ingredients to the dry ingredients, and stir until the flour is just incorporated. Divide the batter between the muffin cups, placing a heaping 1/4 cup batter in each one. (The muffins will not rise much.) Douse the muffins with the turbinado sugar.

Bake for 12 to 15 minutes, until puffed and lightly browned at the edges, but before the muffins begin to crack. Let cool 5 minutes in their pans, then cool completely on a wire rack.


Filed under Breakfast, grains, recipe

10 responses to “A muffin you haven’t tried

  1. OK, totally up my alley! trying these tomorrow. Maybe I’ll go to bed now so that it comes sooner. Thanks!

  2. “Honest, straightforward….like a woman who only wears shoes she can run in.” You are an astonishing writer. And cook. And photographer. Love hogwash, love these muffins. And I was already in love with buckwheat — how could I not keep it in the house? That changes today.

  3. Would it work using regular whole wheat flour instead of the pastry flour?

  4. @beth Yes, but the result will be a bit heavier, because whole wheat pastry flour has less gluten in it. Try using 1 cup whole wheat flour and 1/2 cup regular all-purpose flour instead.

  5. Mel

    Deelicious! I couldn’t resist adding raisins, cinnamon, and blackstrap molasses…. 🙂

  6. Pingback: Tension, and a Great Gatsby moment |

  7. lifewithgusto

    Jess, these look great. After making Orangette’s Blueberry Buttermilk Buckwheat Bundt Cake, I am hunting for more uses for delicious buckwheat flour, apart from blinis. Thanks for the recipe.
    -Another Jess

  8. Pingback: More Breakfast Ideas – Overnight Oats and Buckwheat Muffins » Cooking for Oscar

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