Gluten-free muffins with chocolate sound delicious. They are airy, moist, and slightly sweet. The chocolate and coconut flavor these muffins, prepared with buckwheat flour, making it a delightful snack.
Gluten-Free Buckwheat Muffins with Chocolate
Gluten-free muffins with chocolate sound delicious, right? The chocolate and coconut make these muffins from buckwheat flour, a special breakfast dish. Or a tasty 4-hour snack. Not too sweet yet tasty.
Buckwheat flour is used in this recipe because it is gluten-free. It has a nutty taste, and you may know it from homemade Dutch Poffertjes, where you use buckwheat and all-purpose flour.
Buckwheat flour isn't a grain, unlike, for example, wheat. Instead, the seeds of the buckwheat plant are ground into flour. Because this flour does not contain gluten, it cannot be used for bread. But is it perfect to use for these gluten-free muffins.
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What do you need for Buckwheat Chocolate Muffins?
To prepare these Gluten-Free Buckwheat Muffins with Chocolate, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Buckwheat flour - In the Netherlands, buckwheat flour is light gray, but it can vary in color. That makes no difference to the recipe. After baking, buckwheat flour gives golden-colored muffins. The flour itself has a nutty taste and does not contain gluten.
- Baking powder - Allows the brownie to rise, making it fluffy. If you want to know more about baking powder and possible substitutes, you will find a blog about baking powder and baking soda here.
- Salt - Balances the flavor in the muffins.
- Sugar - Gives the gluten-free muffins a sweet taste.
- Eggs - Provides full flavor to the Chocolate Muffins and bind the batter.
- Butter - Use unsalted butter.
- Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Chocolate - For delicious chocolate chips in the muffins. Use chocolate with more than 50% cocoa. Use good chocolate because the cheaper version contains too much fat.
- Coconut Grated - For a touch of coconut flavor.
How to prepare Coconut Buckwheat Muffins with Chocolate
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Beat the sugar with the eggs until foamy. Add the melted butter and vanilla extract while mixing.
- Place a sieve over the bowl and add the buckwheat flour, baking powder, and salt. Strain so you don't get lumps. Mix for 5 minutes until well fluffy.
- Add the chocolate and coconut to the batter and mix with a spatula.
- Spoon the batter into the muffin tins. Bake for 25 to 30 minutes until the muffins are golden and cooked in a preheated oven at 350 °F (180 °C). Let cool for 5 minutes and then remove from muffin tin. Let cool further on a rack.
Tips and Variations
- Extra additions - ⅓ cup (50 grams) of pecans, cranberries, or sunflower seeds are delicious.
- Bake the muffins in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the oven.
- Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, and other times they get hotter).
- And if you're new to your oven, check the muffins for doneness two minutes before the end of the baking time. This can be done in three easy ways:
- Shake the mold lightly. If the tops of the cupcakes move, they need to bake longer.
- Press your finger in the center of a cupcake. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
- Extend the baking time by two minutes if the cupcakes need to be baked more.
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📖 Recipe
RECIPE CARD
Gluten-free muffins with chocolate sound delicious. They are airy, moist, and slightly sweet. The chocolate and coconut flavor these muffins, prepared with buckwheat flour, making it a delightful snack.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- 12 paper cupcake baking cups
- cupcake and muffin pan
- Hand Mixer
- Silicon spatula
Ingredients
- ⅓ cup sugar
- 2 eggs, size M
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 cups buckwheat flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 4 oz. dark chocolate, chips, or roughly chopped
- 3 tablespoons grated coconut
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
350 °F or 320 °F - Place the paper baking tins in the baking pan.
- Mix the sugar with the eggs in a bowl.⅓ cup sugar, 2 eggs
- Add the melted butter and vanilla extract while continuing to mix.4 tablespoons butter, 1 teaspoon vanilla extract
- Place a sieve on top of the bowl, put the solid ingredients, buckwheat flour, baking powder, and salt in the sieve, and shake it on top of the batter.2 cups buckwheat flour, 2 teaspoons baking powder, ⅛ teaspoon salt
- Mix the batter for 5 minutes so that it becomes airy.
- Add the chocolate and coconut to the batter and mix well with a spatula.4 oz. dark chocolate, 3 tablespoons grated coconut
- Divide the batter between the molds and place the baking tray in the oven.
- Bake for 25-30 minutes until the muffins are well cooked. (check that by inserting a skewer into the thick part of the muffin and removing it. If it is dry, the muffing is cooked).
- Let stand for 5 minutes and then take them out of the mold.
- Let cool on a rack.
Notes
1. Vanilla Extract - For a hint of vanilla flavor. If you can gain it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store and lasts a very long time).
2. Extra additions - ⅓ cup (50 grams) of pecans, cranberries, or sunflower seeds are delicious.
3. Oven
Bake the muffins in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the oven.
Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, and other times they get hotter).
And if you're new to your oven, check the muffins for doneness two minutes before the end of the baking time. This can be done in three easy ways:
- Shake the mold lightly. If the tops of the cupcakes move, they need to bake longer.
- Press your finger in the center of a cupcake. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
- Room Temperature - Wrap the muffins in plastic wrap or store them in an airtight container for three days.
- Freezer - you can freeze the gluten-free muffins. Wrap them in aluminum foil first and put everything in a bag or airtight container. This way you can keep them for up to two months.
Nutrition
Calories: 241kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 45mgSodium: 85mgFiber: 4gSugar: 10gVitamin A: 194IUVitamin C: 0.02mgIron: 3mg
Tried this recipe?Let us know how it was!
tiannaskitchen says
these look so good i love muffins and a gluten free option is even better