Name: Gluten-Free Chocolate Beet Muffins (with brown sugar crumb topping)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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; 2 tbsp unsalted butter (cooled ); ⅓ cup gluten-free all-purpose flour; ¼ cup brown sugar; Ground cinnamon ((optional))

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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Chocolate beet muffins with brown sugar crumble in a pink plate.

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.

Chocolate beet muffin with brown sugar crumble on a pink plate.

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.

Chocolate beet muffin ingredients on a white surface seen from above.

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.

Glass bowl with a red mixture, egg yolk, and a rubber spatula.

Plate with flour is about to be poured into a glass bowl with a red mixture.

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.

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