BREAKFAST, Muffins Healthy, Light, Muffins, Raspberry

Buckwheat and Raspberry Muffins

These Buckwheat and Raspberry Muffins are healthy, tasty and sooo easy! 

Jump to Recipe

Summer is kicking pretty hard these days and I reckon everyone is looking for something fresh, light or fruity to eat. Even if I like no-bake cheesecakes, ice-cream cakes, fruit pies, fruit cobblers (if you want a cobbler all for yourself go check my Peach Cobbler For One recipe here), and everything just right for hot summer days, I also want some denser things!

But denser things can quickly become heavy when temperatures are rising and you are not hungry anymore (do you have to be hungry to eat something? I don’t…). So, you need something to satisfy you that is light, fruity, but dense. Sounds good? I hope so.

This recipe was for an outside coffee break, and everyone in the family loved it. I have to say, writing this, that saying a family, a ‘difficult’ husband, or children, love something…means everything.

Because, in a family you have several personalities and if you are lucky –or not- they tell you the truth.

A difficult husband/partner/boyfriend/girlfriend, well, you can read, on his face, that…he doesn’t like it or loves it.

Children…I don’t have children, but I took care of many and I am sure you can agree with me when I say they tell you the truth when they taste something. And in general, when they are fond of something, they have a very kind way of saying it and it means the world. (the same goes for family and hus’ of course :))

Raspberry Muffins

These healthy muffins are made with

Buckwheat and all-purpose flours: healthy and rustic

Brown sugar: for the taste

Yogurt and no butter: for the lightness

Raspberry: for the freshness

Like any other muffins, you have to mix the dry ingredients first and in another medium bowl you whisk the wet ingredients. Then you mix them with a rubber spatula with or a wooden spoon.

This recipe is for 6 large muffins, so you have to use bigger muffin liners than for cupcakes. Or you can just fill more cupcake liners.

Raspberry Muffins

I am sure you read in few other blogs the same tips I give you in this related post: but maybe not. So, I highly suggest you to have a quick view here before starting. They are clear for you don’t lose your time {Don’t worry you will have read it in 1 and a half minute!}

Let’s get to this recipe, shall we?

Fall Muffins

Rich but light, tasteful and full of Fall spices, this muffin hides a powerful secret in his center...

Course Breakfast, Snack
Keyword Biscoff Muffins, Healthy Muffins, Pumpkin muffins
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 9
Calories 120 kcal
Author Bites Of Baking

Ingredients

Dry ingredients:

  • 50 g all-purpose flour 1/3 cup + 1 tbsp
  • 50 g almond flour 1 cup
  • 1 tsp baking powder
  • 1/4 tsp cinnamon -optionnal-

Wet ingredients:

  • 3 eggs
  • 100 g light brown sugar 1/2 cup
  • 100 g pumpkin purée 3.5 ounces

Other:

  • 9 1/2 teaspoon Biscoff spread -or cookie butter- frozen
  • 1 tsp oats
  • 1 tsp brown sugar
  • 1 tsp room temperature butter

Instructions

For the Biscoff centers:

  1. With a teaspoon, take drops of Biscoff spread from your jar and place them in a small container and put in the freezer for 30 minutes.

For the muffins:

  1. Preheat your oven at 400°F (200°C) first, and prepare 9 muffins liners in a muffin pan.

  2. With a rubber spatula or a wooden spoon in a medium bowl, mix the flour, almond flour, baking powder and cinnamon. Set aside.

  3. In another bowl, whisk the eggs, brown sugar and pumpkin purée until well combined.

  4. Fold the dry ingredients in the wet ingredients, and mix everything together with your rubber spatula or wooden spoon. DO NOT OVERMIX the batter. 10 to 15 seconds are enough to combine the two preparations.

  5. With an ice-cream scoop, fill the liners with the batter; place a Biscoff drop in each muffin. Try to place it in the middle of each muffin batter.

  6. Combine oats, brown sugar and butter with your fingers until it ressembles fine crumbs, then sprinkle on each muffin.

  7. Bake for 5 minutes.

  8. Lower your oven temperature to 350°F (180°C) and bake for a further 15 minutes.

  9. When the muffins are done, turn off the oven and let sit for 1 minute. Take the muffins off of the oven and let cool before enjoying.

Leave a Reply

Your email address will not be published. Required fields are marked *