My spiced orange buckwheat muffins remind me of Christmas. These orange muffins are zingy and light. My secret for moist buckwheat muffins is to add yoghurt and oil. When you bite into the spiced orange muffin you get a burst of dried cranberries which add a little texture and sweetness. This recipe is made with gluten-free buckwheat flour, but this recipe would equally taste delicious with regular flour.
Buckwheat is one of the healthiest, nuttiest, most versatile whole grain. Even though it has wheat in its name, it is not wheat flour. Buckwheat seed is part of the rhubarb and sorrel family, the buckwheat kernel is from the seed of a flowering fruit.
Therefore, it is a wheat-free and grain-free flour so it is naturally gluten-free. It looks a little greyish greenish. Most brands mill their flour so it is fine for baking. Meaning it is good and texturally fine. Ha, I was trying to be funny.
- Buckwheat flour – 200g (about 1+1/4 cups)
- Greek yoghurt – 170g (1/2 cup + 2 tbsp)
- Sunflower oil – 75ml (1/3 cup)
- Small orange – zest and 2 tbsp juice
- Light brown sugar – 90g (about 1/2 cup firmly packed)
- Dried cranberries/ or fresh – 65g (1/2 cup)
- Vanilla – 1 tsp
- Ground cinnamon – 1 tsp
- Mixed spice – 1 tsp
- Baking powder – 1/2 tsp
- Bicarbonate of soda– 1/2 tsp
- Pinch of salt
- Egg – 1
- Orange crystal pearl sugar (optional)
- PREHEAT oven 190˚C, 170˚C fan
- PAPER line or grease a 12 cup muffin tray
- WHISK flour, spices, baking powder, baking soda and salt together in a large bowl. Add in sugar and stir in to combine
- WHISK yoghurt, egg, vanilla together then pour into the flour mixture and stir until combined.
- ADD in juice, zest and cranberries and stir until combined.
- SPOON into muffin tray about 2 heaped tablespoons per muffin.
- ADD sugar sprinkles
- BAKE – 15-20mins until golden brown
- COOL slightly before eating
Sue Maree P Baking Tips
- FLOUR – buckwheat flour weighs more than regular flour so I would suggest using your scales if you are swapping out the flour
- YOGHURT – fresh out of yoghurt you could add milk instead, I haven't tested this yet, but I would suggest about 1/2 cup and make it into buttermilk by adding 1 tsp of vinegar or lemon juice. Or sour cream would work also.
- SUGAR – no brown sugar you could try white sugar instead.