The combination of buckwheat flour and spices gives these muffins a unique, almost savory flavor. They’re definitely worth trying if you like buckwheat flour.
Apple Spice Pecan Muffins
Adapted from Pastry Love
Yield: 12 muffins
- 1/2 cup pecan halves, roughly chopped
- 1 cup almond flour
- 2/3 – 3/4 cup powdered sugar, depending on how sweet you want them
- 1/2 cup buckwheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt OR 3/4 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup flavorless vegetable oil, such as canola
- 3 large eggs, separated, at room temperature
- 1 teaspoon almond extract
- 1 medium apple, peeled, cored, and coarsely chopped into 1/4-1/2″ pieces (about 1 cup)
- Center a rack in the oven and preheat to 350°F. Line a 12-cup regular muffin tin with paper liners, or butter the cups and flour them with almond or buckwheat flour, or spray generously with baking spray. Set aside.
- Place pecans on a baking sheet and toast for 8-10 minutes, or until they start to smell nutty and turn pale golden inside. Set aside. Leave the oven on.
- In a medium bowl, stir together almond flour, powdered sugar, buckwheat flour, cinnamon, salt, baking powder, nutmeg, and cloves until well combined.
- In a small bowl, whisk together oil, egg yolks, and almond extract.
- Make a well in the almond flour mixture, pour in the oil mixture, and use a rubber spatula to fold them together.
- In a clean bowl with an electric mixer, or with a clean whisk by hand, whip the egg whites until they get foamy like seafoam and can hold a very soft peak that falls right over. You don’t want them to get too stiff, or they will be hard to fold into the batter.
- Add 1/3 of the whipped egg whites, 1/3 of the apple, and 1/3 of the pecans to the batter and gently fold them in.
- Fold in the remaining egg whites, apple, and pecans. Try not to knock too much air out of the egg whites.
- Scoop the batter evenly into the prepared muffin tins, filling them all the way to the top.
- Bake 25-35 minutes, rotating the tin halfway through, until the muffins are entirely golden brown on top and spring back lightly when you press them in the middle. A tester inserted into the middle of a muffin should come out clean.
- Let cool in tin on a wire rack for 20 minutes.
- Muffins can be stored in an airtight container at room temperature for 2-3 days. You can heat them briefly in a 300°F oven for 4-5 minutes. To freeze, wrap tightly in plastic wrap and store in freezer for up to 1 week. Reheat in a 300°F oven for 8-10 minutes.