Past Recipes
Chocolate Chip Buckwheat Muffins

Chocolate Chip Buckwheat Muffins with Greek Yogurt and Raspberry Preserves

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Recipe Details


We love balancing decadent ingredients with more wholesome-feeling ones, and these muffins are the perfect example. We create a batter with buckwheat flour, oats, cinnamon, and Greek yogurt, then fold in chocolate chips. They're baked until golden, then served with raspberry-swirled yogurt studded with toasted pistachios. Bonus: This recipe makes 6 muffins, so you'll have 4 extra if you need to serve a crowd.


  • < 600 Calories

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 530
  • Protein 26g
  • Total Carb 73g
  • Total Fat 16g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sugar
    2/3 cup
  • vanilla extract
    1 teaspoon
    vanilla extract
  • nonfat Greek yogurt
    3 containers
    nonfat Greek yogurt
  • eggs
  • buckwheat flour
    1/2 cup
    buckwheat flour
  • all-purpose flour
    1 cup
    all-purpose flour
  • oats
    1/2 cup
  • ground cinnamon
    1/2 teaspoon
    ground cinnamon
  • baking powder
    2 teaspoons
    baking powder
  • semisweet chocolate chips
    1/4 cup
    semisweet chocolate chips
  • pistachios
    2 tablespoons
  • raspberry-redcurrant preserves
    1 ounce
    raspberry-redcurrant preserves
  • muffin tin
    muffin tin
  • baking cups
    baking cups

What You’ll Need

  • canola oil
  • kosher salt
  • baking sheet
  • 8" small pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Make batter

    Make batter

    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.

  3. Finish batter

    Finish batter

    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.

  4. Bake muffins

    Bake muffins

    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.

  5. Toast pistachios

    Toast pistachios

    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.

  6. Plate yogurt and muffins

    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!

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