It’s officially fall here in New York, and I couldn’t be happier to get baking. There’s nothing worse than the oven during those humid months of August, but now it feels like a refuge that I love to come home to at the end of a long day. What’s better than warming your apartment with the smell of baked goods?

 


Lately, I’ve been so into buckwheat flour. It has the most warm, nutty flavor that I can’t get enough of. After falling in love with this amazing fig jam, I decided to pair my two obsessions and it didn’t disappoint.

These muffins would work best with almost any fruit preserve, so try whatever seasonal flavor you have around. (Quince preserves or apple butter would be perfect alternatives).

Don’t forget to eat these babies warm, and feel free to slather with more jam, too. Keep scrolling for the recipe.

Buckwheat Muffins with Royal Fig Jam (Gluten-free)

Serves 20 Muffins

ingredients


  • 1 1/4 cup buckwheat flour
  • 1 cup millet flour
  • 1/4 cup tapioca or arrowroot flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon sea salt
  • 4 large eggs
  • 1/2 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1/3 cup coconut oil, very soft or melted
  • 2 teaspoons vanilla extract
  • 1 1/4 cup hemp or almond milk
  • About 1 1/4 cup royal fig jam (or your favorite preserves)
  • 2-3 fresh figs (optional)
instructions


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together flours, baking powder, baking soda, spices and sea salt.
  3. In another large mixing bowl, whisk together eggs, coconut sugar, maple syrup, coconut oil, vanilla and milk. Stir in flour, a little at a time, into wet mixture until dough is *just* mixed.
  4. Line a standard muffin pan with muffin liners. Add 1 tablespoon of batter into each liner and bake for exactly 6 minutes. Then, remove pan from oven, add a heaping teaspoon of fig jam, then cover with another heaping tablespoon or so of batter (enough to cover the jam entirely). If you’re adding figs to top, add slices overtop the batter. Return to oven and bake for 7-9 minutes or until muffins are completely baked through.
  5. Let cool for 15-20 minutes before serving. Store in an air-tight container for a few days on the counter, or a week or so in the fridge.
2 comments
  1. 1
    Sophie Stewart | November 3, 2016 at 9:03 am

    These look delicious! Sophie x

    sophiehmstewart.com

    Reply
  2. 2
    Blush & Pearls | November 8, 2016 at 12:18 pm

    My mom loves buckwheat – I have to try these for her birthday coming up!

    Angela / Blush & Pearls

    Reply
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