Peachy Buckwheat Muffins with Hazelnut Crunch
Makes 12 muffins (Serving size: 1 muffin)
Crunchy hazelnut topping is a great texture pairing with tender peaches.
- Preheat oven to 375°F (190°C)
- 12-cup muffin pan, lightly greased or lined with paper cups
Hazlenut Crunch
| 1⁄2 cup |
finely chopped hazelnuts |
125 mL |
| 2 tbsp |
lightly packed brown sugar |
30 mL |
| 1⁄4 tsp |
ground cinnamon |
1 mL |
Muffins
| 1 cup |
buckwheat flour |
250 mL |
| 1 cup |
all-purpose flour |
250 mL |
| 1 tsp |
ground cinnamon |
5 mL |
| 1⁄2 tsp |
baking powder |
2 mL |
| 1⁄2 tsp |
baking soda |
2 mL |
| 1⁄2 tsp |
ground nutmeg |
2 mL |
| 1⁄4 tsp |
salt |
1 mL |
| 1⁄2 cup |
lightly packed brown sugar |
125 mL |
| 2 |
eggs |
2 |
| 3 tbsp |
canola oil |
45 mL |
| 1 tsp |
vanilla extract |
5 mL |
| 1 1⁄2 cups |
diced fresh peaches |
375 mL |
- Hazelnut crunch: In a small bowl, combine hazelnuts, brown sugar and cinnamon. Set aside.
- Muffins: In a large bowl, combine buckwheat flour, all-purpose flour, cinnamon, baking powder, baking soda, nutmeg and salt.
- In a medium bowl, whisk together brown sugar, eggs, oil and vanilla until blended. Pour over flour mixture and stir until just combined. Fold in peaches.
- Divide batter evenly among prepared muffin cups. Sprinkle hazelnut crunch evenly over muffins.
- Bake in preheated oven for 15 to 17 minutes or until tops are firm to the touch and a tester inserted in the center of a muffin comes out clean. Let cool in pans on a wire rack for 10 minutes, then transfer to rack to cool completely.
© Cook! Dietitians of Canada. 2011. Published by Robert Rose Inc.