Chestnut Muffins


Preparation info

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Inspired by the bag of chestnut flour I discovered at a specialty grocery store, I decided to take the opportunity to really highlight this starchy nut, since it’s typically ignored by most home bakers. It needn’t be in some fancy dessert, either—these muffins are most certainly basic breakfast fare, but so delicious they could easily be eaten any time of the day. If you can’t get your hands on it, you can use finely ground almond flour instead of the chestnut flour . . . but of course, it won’t be quite the same.


  • Cup Maple Syrup
  • ½ Cup Canola Oil
  • 6 Ounces Unsweetened Soy or Coconut Yogurt
  • 1 Teaspoon Apple Cider Vinegar
  • ½ Teaspoon Vanilla Extract
  • 1 Cup Chestnut Flour
  • 1 Cup Whole Wheat Pastry Flour, or White Whole Wheat Flour
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Salt
  • 1 Cup Shelled and Roasted Chestnuts, Chopped
  • Turbinado Sugar


Preheat the oven to 350°F and either lightly grease 12 muffin tins or line them with papers.

Whisk together the agave, oil, soy yogurt, vinegar, and vanilla in a large bowl until fully combined. Add in both flours, baking soda, cinnamon, and salt, stirring until mostly smooth, but a few lumps are just fine. Make sure there are no remaining pockets of dry ingredients before folding in the chestnuts with a wide spatula.

Equally divide the batter among your prepared tins, filling each one nearly to the top, and sprinkle each one with just a pinch of turbinado sugar, if desired. Bake for 18–22 minutes until a toothpick inserted into the center comes out clean. Let the muffins cool in the pans for 10 minutes before transferring them to a wire rack to finish cooling.