I’m making my way to Montana, my power state, my spirit animal, my place. I have always wanted to go there in the winter, to experience it outside of its easy summer glory. This year Montana is my valentine. I will bundle up, go snowshoeing, and bear witness to its winter splendor.
I made some muffins for the road. I wanted something with fresh fruit involved so it didn’t feel too cake-y, something befitting winter, something with a note of chocolate, and a nod towards the wholesome. I love what the right balance of buckwheat does in a baked good. Here it feels like winter incarnate: they’re dark, and just sweet enough, with a hint of bitterness and crunch from the cacao nibs, and they’re earthy and rich and fragrant with spices. Share them with everyone you love.
PEAR + CACAO NIB BUCKWHEAT MUFFINS
Yield: 12 muffins
3/4 cup buckwheat flour
3/4 cup almond meal
1/2 cup brown rice flour
3/4 cup demerara cane sugar, plus more for garnish
1/2 cup sliced almonds, plus more for garnish
1/2 cup cacao nibs, plus more for garnish
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 stick (1/2 cup) butter, melted and cooled slightly
2 eggs, room temperature
1/4 cup plain Greek yogurt
1/4 cup almond, soy, or regular milk
1 1/2 ripe red pears, cut into small dice
Preheat oven to 350 degrees.
In a large mixing bowl, combine all of the dry ingredients. In a separate bowl, whisk together the butter, eggs, yogurt, and almond milk. Combine the wet ingredients with the dry. Fold in the diced pear.
Evenly divide the batter among 12 paper-lined muffin tins. Top each muffin with a sprinkle of demerara sugar, sliced almonds, and cacao nibs. Bake at 350 degrees until the center is firm, about 30 minutes. Set aside to cool for 10 minutes. The muffins will hold for a number of days, but the almonds and cacao nibs will lose their crunch over time.