Easy Gluten-Free Chocolate Buckwheat Muffins
These GF chocolate buckwheat muffins are super easy to make! They’re soft, tasty, and come together very quickly. They pair very well with many add-ins, and they’re great for breakfast muffins, snacks, or tea-time. Perfect GF recipe with alternative flours.
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About this quick & easy GF muffin recipe
A basic GF muffin recipe to have always on hand. It’s quick, easy, and delicious! If you are looking for a GF baking recipe with alternative flours, this is a perfect one! For more GF snack ideas, here is the link to these oatmeal muffins.
These chocolate muffins are made mainly with buckwheat flour, which gives a special texture and intense flavor. They are really easy to make, one-bowl, and perfect for breakfast or a snack. They have a very smooth and light texture, and they pair well with many toppings and add-ins. They also freeze beautifully!
Ingredients
The main ingredients of the muffins are:
- Buckwheat flour: gives the muffin a special flavor and texture.
- Sugar: brown granulated sugar.
- Cocoa Powder: unsweetened cocoa powder.
- Eggs: room temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Peanut butter: optional.
How to make GF easy 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.
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
- Chocolate chips: Add chocolate chips for a chocolatey muffin.
- Dried fruits: you can add walnuts, almonds, or pecans. Use a different one and change the flavor.
- Berries: add berries for a fruity twist.
- Cream cheese frosting: top the muffin with cream cheese frosting and add richness.
- Other topping ideas: buttercream, peanut butter frosting, chocolate frosting, and so on.
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 GF easy snack ideas
Gluten-Free Chocolate Buckwheat Muffins (Quick & Easy)
Ingredients
- 2 eggs room temperature
- 1 cup brown sugar
- ¾ cup sunflower oil
- 3 tbsp peanut butter optional
- 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.