Gluten-Free Chocolate Beet Muffins (with brown sugar crumb topping)
These gluten free chocolate beet muffins are soft, moist and with a brown sugar crumb topping that combines very well! They are very easy to make and you can freeze them.
Ingredients
- 2 large beetroot (500gr)
- 1/3 cup natural oil (70ml)
- 1 cup granulated sugar (200gr)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour (140gr)
- 1 cup corn starch (120gr)
- 2 teaspoon baking powder
- 1/3 cup cocoa powder (35gr)
- Pinch of salt
- 1/3 cup buttermilk (80ml)
Crumb topping
- 2 tbsp cold butter (28gr)
- 1/3 cup gluten-free all-purpose flour (40gr)
- 1/4 cup brown sugar (50gr)
- Ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Butter or spray 15 regular muffin tins or line with paper cups.
For the beetroot puree
- Boil, steam, or microwave unpeeled beetroot until tender. Peel beetroot while warm and process until smooth. You need 300ml of puree (1 1/3 cup).
For the brown sugar crumb topping:
- Mix GF all-purpose flour, sugar, cinnamon (optional), and cold butter in a small bowl. Rub together with your fingertips until it resembles breadcrumbs. Let's chill in the freezer on a baking sheet.
For the muffin:
- Beat oil with sugar in a large bowl. Add beetroot puree and mix well. Add eggs one by one, beating until fully incorporated, and vanilla.
- Add buckwheat flour, corn starch, cocoa powder, baking powder, and salt along with the buttermilk.
- Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Spread the crumble on the muffin top.
- Bake for 25/30 minutes or until a toothpick inserted into the center comes out clean
- Let cool before removing.
Notes
- Store the muffins in an air-tight container at room temperature for 3 days or in the refrigerator for up to 5 days.