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Many chocolate muffins on a light orange surface.

Gluten-Free Chocolate Buckwheat Muffins (Quick & Easy)

Josefina Almond Yes
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 perfect for breakfast muffins, snacks, or tea-time. They also freeze wonderfully!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cakes
Cuisine International
Servings 12 muffins

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.

Notes

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 airtight 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°F).
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