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Buckwheat muffins on a rolling rack with shredded zucchini in a bowl.

Buckwheat Zucchini Muffins

Start your day off on the right foot with a buckwheat zucchini muffin. The buckwheat flour combines with the earthy zucchini to make a moist and fluffy muffin.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup buckwheat flour
  • ½ cup all-purpose flour
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ½ cup granulated sugar
  • 2 large eggs
  • ⅓ cup oil
  • ½ cup sour cream
  • 1 tsp vanilla
  • 8 tbsp, 1 stick, melted butter
  • 1 cup zucchini, shredded

Equipment

  • 1 Jumbo Muffin Tin

Method
 

  1. Preheat the oven to 425 and prepare a jumbo muffin tin with liners. Set to the side.
  2. Shred the zucchini using a box grater. Set to the side.
  3. In a large bowl, combine the sugar, eggs, oil, sour cream, vanilla, and melted butter. Whisk to combine. Then, add the buckwheat flour, AP flour, baking soda, and baking powder. Mix until there are no streaks left. Loosely fold in the zucchini.
  4. Fill the prepared muffin tin with batter, filling each one up ¾th of the way full.
  5. Bake the muffins at 425°F for 5 minutes, then turn the heat down to 350°F while they are in the oven. Continue to bake for 25-30 minutes, until the muffins are fully browned on top and a toothpick can run clean through them.
  6. Let muffins slightly cool for about 10 minutes in the pan before taking them out. Eat them fresh for the best bite!