One-bowl gluten-free chocolate buckwheat muffins are super easy to make! They’re soft and tasty and come together very quickly. They also freeze very well!
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About this recipe
A GF muffin recipe to have always on hand, like this vanilla muffins. Quick, easy, and delicious.
These chocolate muffins are made mainly with buckwheat flour, which gives a special texture and intense flavor. They takes oil and no butter.
They are really easy to make and a perfect snack for every day. They have a very smooth and light texture, and the peanut butter gives them a special touch.
It pairs with many toppings and you can also fill them with jam or dulce de leche.
Ingredients
The main ingredients of the muffins are:
- Buckwheat flour: gives the muffin a special flavor and texture.
- Baking Powder: make sure is gluten-free baking powder.
- Sugar: brown granulated sugar.
- Cocoa Powder: unsweetened cocoa powder.
- Eggs: room temperature eggs are better.
- Oil: sunflower oil but coconut oil should work well.
- Milk: you can also use almond milk. I haven´t tried it.
- Salt: enhances the flavors.
- Peanut butter: processed peanut butter is preferred. I like using non-natural creamy peanut butter in this recipe, it is thicker and less oily. If you’re using a natural peanut butter make sure to give it a good mix before adding.
Instructions
Preheat the oven to 350°F (180°C).
Line 12 muffin cups with liners or lightly grease them.
In a large bowl beat the eggs with the sugar, oil, and peanut butter.
Add the buckwheat flour, corn starch, baking powder, salt, and cocoa powder along with the milk and mix well without beating.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25/30 minutes. To know if it’s ready insert a toothpick into the center of the muffin, it should come out clean, with no streaks of batter.
Let cool before removing.
Variations
- Toppings: these muffins pair very well with many toppings like cream cheese frosting, buttercream, or peanut butter cream.
- Fillings: you can fill them with dulce de leche, jam, or cream cheese.
- Dried fruits: you can add walnuts, almonds or pecans. Use a different one and change the flavor.
Storing
Store the muffins in an air-tight container at room temperature for 3 days or in the fridge for up to 5 days.
You can freeze them in a safe storage container (ziplock bag, freezer-safe container) for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
For more easy recipes…
Easy Gluten-Free Chocolate Buckwheat Muffins
Ingredients
- 2 eggs room temperature
- 1 cup brown sugar
- ¾ cup sunflower oil
- 3 tbsp peanut butter
- 2 cups buckwheat flour
- 2 tbsp corn starch
- 2 teaspoon baking powder
- Pinch of salt
- 4 tablespoon unsweetened cocoa powder
- ½ cup milk
Instructions
- Preheat the oven to 350°F (180°F)
- Line 12 muffin cups with liners or lightly grease them.
- In a large bowl beat the eggs with the sugar, oil, and peanut butter.
- Add the buckwheat flour, corn starch, baking powder, salt, and cocoa powder along with the milk and mix well without beating.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25/30 minutes or until a tester comes out dry.
- Let cool before removing.
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