Dark Chocolate Buckwheat Muffins with Pear and Dried Cherries

My husband makes fun of me pretty much every morning. “You are amazing” he says with a sweet grin. “You literally roll out of bed and start baking”.  He's right, I do. It's kinda my favorite way to wake up in the morning. Baking calms my mind. Eases me into my busy days. Also our kids like to eat very soon after they rise and heck - whole grain muffins are a wonderful way to start your day! 

I also seem to be the most creatively inspired in the morning. Before I had children I used to love quiet mornings. But now, instead of wanting my serene dawn - I have learned to embrace the continuous hustle bustle that children bring.  And baking has become an active mediation if you will.

My morning music is mixed with both kids playing games on their iPads or watching a cartoon on TV. Judge if you must but we are in the age of technology and I am totally more than fine with the balance of our kids experiencing both nature and tech. It’s an essential part of their lives and their developement. And to see our children playing a word game in the Spanish and then watching a cartoon in French, I am one happy mama. Not to mention, that is mostly how I am able to get shit done, like baking these delicious muffins!

Dark Chocolate Buckwheat Muffins with Pear and Dried Cherries

I have been pretty obsessed with all the products from this local chocolate company Guittard and have been using them in pretty much everything I am baking these days. No one seems to be complaining either. Especially my son since all he wants these days are chocolate. But then again, who doesn't!

Dry Ingredients:

  • 3/4 cup buckwheat flour
  • 1/2 cup almond meal
  • 3/4 cups whole grain spelt flour
  • 3/4 cup coconut palm sugar
  • 2 TB heaping cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Wet Ingredients:

  • 1/2 cup mild extra virgin oil olive or walnut oil
  • 2 eggs
  • 1/4 cup plain sheep milk or greek yogurt
  • 1/4 cup almond, soy, or regular milk
  • 1 1/2 ripe pears, peeled and cut into small dice
  • 1/2 cup dark chocolate chips (I used Guittard)
  • 1/2 cup dried cherries, soaked and then drained in warm water for 10mins to soften
  • Raw sugar to sprinkle

Preheat oven to 350 degrees

In a large mixing bowl, using a metal whisk, combine the flours, cocoa powder, sugar, baking powder baking soda, sea salt and spices. 

In a separate bowl, whisk together the oil, eggs, yogurt, and milk. 

Gently mix the wet ingredients into the dry. Fold in the diced pear, chocolate chips and dried cherries. 

Evenly divide the batter among 12 paper-lined muffin tins. I like to use a ice cream scoop for even scoops so use if you got it. Top each muffin with a sprinkle of raw sugar. 

Bake on middle rack until the center is firm, about 30 minutes. Set aside to cool for 10 minutes. The muffins will hold for a number of days in an airtight container.