These gluten-free chocolate beet muffins are soft, moist from the beetroot, and with a brown sugar crumb topping that pairs very well! Chocolaty and delicious!
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About this recipe
These gluten-free chocolate beet muffins are soft, chocolaty, and very moist from the beetroot. For other similar recipes, don’t miss this version of GF chocolate beetroot cake.
They are super tasty and the brown sugar crumb takes the muffins to the next level. They can be eaten as breakfast, dessert, or snack. They are very easy to make and also freeze very well.
For a butter-free recipe, you can leave the muffins as they are, without the brown sugar crumble, and they’ll be delicious too.
Ingredients
The main ingredients of this recipe are:
- Buckwheat flour: is the main flour of the muffin which gives them a special flavor and texture.
- Corn starch: helps muffins to be fluffy and soft.
- Beetroot: fresh beetroot to make a puree.
- Sugar: white granulated sugar for the muffins and brown sugar for the crumb topping.
- Oil: sunflower but coconut oil should work well. I haven’t tried it.
- Buttermilk: if you don´t have buttermilk, you can use milk with drops of lemon.
- Eggs: room-temperature eggs are better.
- Vanilla extract: add flavor.
- Cocoa powder: unsweetened cocoa powder.
How to make GF chocolate beet muffins
Preheat the oven to 350°F (180°C). Butter or spray 12 regular muffin tins or line with paper cups.
For the beetroot puree:
Boil or steam unpeeled beetroot until tender. Peel beetroot while warm and process until smooth.
For the crumb topping:
Mix GF all-purpose flour, sugar, cinnamon (optional), and cold butter in a bowl. Rub together with your fingertips until it resembles breadcrumbs. Let’s chill in the freezer on a baking sheet.
For the muffins:
Beat oil with sugar in a large bowl. Add beetroot puree and mix well. Add eggs one by one, beating until incorporated, and vanilla.
Add buckwheat flour, corn starch, cocoa powder, baking powder, and salt along with the buttermilk. Mix until well incorporated.
Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Spread the crumble on the muffin top. The crumble needs to be cold.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool before removing.
Storing
Store the muffins in an air-tight container at room temperature for 3 days or in the refrigerator for up to 5 days.
You can freeze them in an air-tight container or freezer bag 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°).
Variations
- Flour: you can replace buckwheat flour with brown rice flour.
- Buttermilk: replace buttermilk with milk with drops of lemon juice.
- Topping: replace brown sugar crumbs with cream cheese frosting, or chocolate chunks, or just leave them as they are.
For more related recipes
- Chocolate beetroot cake
- Carrot cake
- Zucchini muffins
- Pumpkin muffins
- Carrot cake muffins
- Pumking bread
Gluten-Free Chocolate Beet Muffins (with brown sugar crumb topping)
Ingredients
- 2 large beetroot (500gr)
- ⅓ cup natural oil
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour
- 1 cup cornstarch
- 2 teaspoon baking powder
- ⅓ cup cocoa powder
- Pinch of salt
- ⅓ cup buttermilk
Crumb topping
- 2 tbsp unsalted butter cooled
- ⅓ cup gluten-free all-purpose flour
- ¼ cup brown sugar
- 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.
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