How to Make Apple-Cinnamon Buckwheat Muffins

Among all the flavour pairings in the world, apple and cinnamon stand out as true soulmates. They really shine together in this muffin, and the buckwheat flour, something we don’t often use at the bakery, lends a nuttiness and a really tender crumb. You want to make sure you’re using a firm and tart apple here, like a classic Granny Smith, or something more current, like a Pink Lady or Honeycrisp, otherwise the apple flavour will be weak and the texture mealy. I leave the apples unpeeled to get all the vitamin goodness and healthy fibre of the skin but, of course, you can peel them if you prefer.