A perfect muffin

Bysaffronandhoney

Sure, it’s a little labor intensive, but isn’t that worth it for the perfect morning bite of a savory and sweet muffin?

(Inspired by the Peels signature muffin, one of my favorite weekday treats).

You’ll need:

  • 3/4 cup oat or almond flour
  • 3/4 cup buckwheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 T cinnamon
  • 1/2 tsp salt
  • 1/4 cup light brown sugar + extra turbinado sugar to sprinkle on top of muffins
  • 2 T vegetable oil
  • 2 T browned butter
  • 1 large egg
  • 1/2 cup greek yogurt
  • 2 sprigs fresh rosemary, chopped finely
  • 1/2  tsp salt
  • 1/4 cup lemon marmalade (use your own or I also like Sarabeth’s Blood Orange in a pinch, it’s a bit tart and has lovely candied pieces of fruit)
  • EXTRA GOOD: 1/4 cup candied lemon rind, chopped
 1. Preheat oven to 350F. Grease a regular-sized muffin tin and line with paper cups.
2. Whisk or sift together the dry ingredients (not the rosemary and candied lemon rind, if using) in a large bowl.
3. In a separate bowl, combine the wet ingredients and mix well. Proceed to fold them into the dry ingredients, using a spatula. Mix well, add in the rosemary and candied lemon rind and re-mix until combined.
4. Fill the muffin molds about three quarters of the way up and sprinkle with turbinado sugar. Bake for 25-35 minutes (start checking at 25) – you want the top to be nicely browned and have a bit of a crunch.

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14 Comments

  1. I am a hopeless case when it comes to muffins, i gave up trying years ago but i see you used buckwheat flower, did i tell you we are going to grow that next year. (mainly for the bees) So it is interesting to see it in use! c

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