The Year In Food » Fine Seasonal Eating

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Pear + Cacao Nib Buckwheat Muffins // The Year in Food

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.

Pear + Cacao Nib Buckwheat Muffins // The Year in Food
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 // The Year in Food
Yield: 12 muffins

Dry Ingredients
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

Wet Ingredients
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.

Pear + Cacao Nib Buckwheat Muffins // The Year in Food

  • Katrina @ WVS - Your photography always brightens my day. These muffins look perfect!ReplyCancel

  • Ileana - Still looking for my Montana. Have a great trip!

    And I feel the same way about buckwheat. Made some buckwheat waffles this past weekend. Perfect on a chilly morning.ReplyCancel

  • Grace - I’m envious of your valentine! Montana is on my list of places to visit in the near future. I hope you share some of your favorite moments from the trip. As always, these muffins look so good!ReplyCancel

  • Kathryn - I love this combination of heartiness from the buckwheat and juicy pear especially with those crunchy little cocoa nibs. Can’t wait to give these muffins a try.ReplyCancel

  • leela - these look so tasty! will definitely give them a try.ReplyCancel

  • Jasmine - These look delightful, Love the combo of flavours and your photos.ReplyCancel

  • kristie - So beautiful! Your photos are inspiring!ReplyCancel

  • Eleanor - My riff on these is in the oven as I type. In Australia it is summertime, but I still love the combination of buckwheat and chocolate. My version is with banana and pecans (and coconut oil in place of the butter for a dairy-intolerant version). Always love your posts Kimberley – so evocative and beautifully shot. Thanks!ReplyCancel

  • Eleanor - PS. They came out deliciously even with all my tweaks, but just wanted to check, did you use any raising agent?ReplyCancel

    • Kandis - Baking soda and baking powder are listed as raising agents in the recipe, and the acid in the yogurt will react with them for a very nice rise.ReplyCancel

  • cheri - These look so good!ReplyCancel

  • Ashlae - These muffins. That last picture. SWOON. I hope you enjoyed (err, are enjoying) your time in Montana. I’ve been dying to get there.ReplyCancel

  • Ashley - I am all about muffins right now and these look excellent! Love the crunchy cacao nib addition.ReplyCancel

  • Carrie Rowe - I hope you’re having a lovely trip!! The weather’s been all over the place lately, so who knows what you’ll get. I’m sure you have plenty to do and see while you’re here, but if you need any suggestions let me know :-)ReplyCancel

  • erin @ yummy supper - Kimberley, I love your valentine’s gift to yourself. Good for you for getting out of Dodge. Your Montana photos on Instagram are stunning! I hope you are breathing all of that beauty in.
    Let’s get together when you’re back.

  • Alex - Great recipe “buckwheat muffins” I’d say they would go down nicely with a nice cup of tea. Thanks for sharing :)ReplyCancel

  • Jenny @ BAKE - These photos are beautiful and your description is mouth wateringReplyCancel

  • donna young - Are the nutritional values available?ReplyCancel

    • Kimberley - Hi Donna, I’m a one-woman operation over here! I believe there are sources on the internet for finding nutritional values, good luck in your search.ReplyCancel

  • Claire - I am new to GF, baked these last night and they are DELISH! Thank you for such a lovely and inspiring site full of delicious treatlsReplyCancel

  • Sun - I had buckwheat flour and almond meal to finish and I stumbled over this recipe, so I decided to give it a try. I had to replace brown rice flour with rice flour and cane sugar with a smaller amount (half cup) of brown sugar.

    I have to say, your recipe is incredibly easy to follow, even for someone like me who really isn’t good at baking. The results were amazing! My family loved it. Thank you!ReplyCancel

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