Name: Easy Gluten-Free Chocolate Buckwheat Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
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

One-bowl gluten-free chocolate buckwheat muffins are super easy to make! They’re soft and tasty and come together very quickly. They pair very well with many adds and they’re perfect for any occasion. They also freeze wonderfully!

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Many chocolate muffins on a light orange surface. One is cut in half.

About this recipe

A GF muffin recipe to have always on hand, like this oatmeal 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, or top them with chocolate cream cheese frosting or peanut butter frosting.

A chocolate muffin, and many muffins behind on a aqua green plate.

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.

Chocolate peanut butter muffins ingredients on a white surface seen from above.

How to make GF Chocolate Buckwheat Muffins

Preheat 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.

Bowl with dry ingredients is about to be poured into a bowl with brown liquid.

A spoon with cacao is about to be poured into a bowl with a brown mixture.

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.

Many chocolate muffins on an aqua green plate seen from above.

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°).

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