Go Back
Buckwheat ginger muffins sitting on top of a green tea towel

Buckwheat Ginger Muffins

If you love a subtly sweet muffin, you'll love these buckwheat ginger muffins. The hearty muffins, packed with ginger and buckwheat flour, make the perfect morning treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup all-purpose flour
  • 1 cup buckwheat flour
  • ¾ teaspoon baking soda
  • 1 tsp baking powder
  • ½ cup granulated sugar
  • 2 large eggs
  • ⅓ cup canola oil
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • ½ cup (8 tbsp) melted butter
  • ¼ cup candied ginger pieces, chopped
  • ½ cup dried dates (optional)
  • ½ cup milk (if batter is very dry)

Method
 

  1. Preheat the oven to 425 and prepare a jumbo muffin tin with muffin liners and set to the side.
  2. In a medium-sized bowl, combine the flours, baking soda, baking powder, and salt. Set to the side.
  3. In a large bowl, whisk the sugar with the eggs. Then, add in the oil, sour cream, vanilla, and melted butter. Whisk until smooth.
  4. Fold in the dry ingredients to the wet ingredients using a rubber spatula. When the mixtures are combined, add in the dried ginger and date pieces if using. If the mixture looks very dry and is hard to mix, add in the milk.
  5. Fill the muffin tins with batter, about ¾ of the way full. Place the muffins in the oven at 425 for 5 minutes. Then, lower the oven temperature to 350 and continue to cook for 25-30 minutes. Let the muffins fully cool in the pan before taking out.