Granny Smith Buckwheat Muffins

These are muffins with real substance, built on nutty, earthy buckwheat flour instead of all white flour. The buckwheat gives them a deep, almost malty flavor and a hearty, tender crumb that pairs beautifully with apples.

And there are a lot of apples, four cups of tart Granny Smith, tossed with sugar so they release their juices and keep the muffins remarkably moist.

The batter comes together easily: apples and sugar, then eggs, oil, and vanilla, then the dry ingredients with cinnamon stirred just until combined. It’ll look stiff, which is exactly right, since the apples release more moisture as they bake.

Plump raisins and chopped walnuts fold through for chewy-crunchy contrast.

The result is a wholesome, fruit-forward muffin that’s just as good warm from the oven as it is packed in a lunchbox the next day.

Kitchen Tips

• Use tart Granny Smith apples; their firmness holds up in baking and balances the sweetness.
• Stir the batter just until combined and expect it to look stiff, as the recipe notes; the apples loosen it as they cook.
• Grease the muffin cups well, since the fruity, lower-gluten buckwheat batter can stick.

Variations

• Swap the raisins for dried cranberries or chopped dates.
• Use pecans instead of walnuts, or leave the nuts out.
• Add a pinch of nutmeg or ginger for more warming spice.