Chocolate Chip Buckwheat Muffins with Greek Yogurt and Raspberry Preserves
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Ingredients & Equipment
What we send
- 2/3 cupsugar
- 1 teaspoonvanilla extract
- 3 containersnonfat Greek yogurt
- 1/2 cupbuckwheat flour
- 1 cupall-purpose flour
- 1/2 cupoats
- 1/2 teaspoonground cinnamon
- 2 teaspoonsbaking powder
- 1/4 cupsemisweet chocolate chips
- 2 tablespoonspistachios
- 1 ounceraspberry-redcurrant preserves
- 1muffin tin
- 6baking cups
What You’ll Need
- canola oil
- kosher salt
- baking sheet
- 8" small pan
- Tree Nuts
Preheat oven to 350°F. Reshape aluminum muffin tin, if bent. Line muffin tin with baking cups, then place tin on a baking sheet. In a small bowl, reserve 2 tablespoons sugar and set aside for Step 3; place remaining sugar in a medium bowl for the next step.
To medium bowl with sugar (not reserved 2 tablespoons), add vanilla, 1 container Greek yogurt, 2 eggs, ¼ cup water, and 3 tablespoons canola oil; whisk to combine. In a large bowl, whisk together buckwheat flour, all-purpose flour, oats, cinnamon, baking powder, and ½ teaspoon salt to combine. Gradually add wet ingredients to bowl with flour mixture; stir until just combined, being careful not to overmix.
Gently fold chocolate chips into batter until just combined. Transfer batter to prepared muffin tin, filling each cup to the top. Sprinkle muffin tops with reserved 2 tablespoons sugar, diving evenly.
Transfer baking sheet with muffins to oven and bake until tops spring back when touched and a toothpick or sharp knife inserted in the middle comes out clean, 25-35 minutes.
While muffins bake, place pistachios in a small pan over medium-high heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer to a cutting board and roughly chop.
Plate yogurt and muffins
Once baked, let muffins cool for about 10 minutes, then carefully remove from tin. Divide remaining yogurt between serving plates or small bowls and dot with raspberry-redcurrant preserves. Using a spoon, swirl preserves into yogurt to create a marbled pattern. Garnish with pistachios. Serve each with 1 chocolate chip buckwheat muffin and enjoy!