Gluten-Free Buckwheat Muffins with Chocolate
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
Ingredients you need per step are listed below the step in Italic
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: 241kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 85mg | Fiber: 4g | Sugar: 10g | Vitamin A: 194IU | Vitamin C: 0.02mg | Iron: 3mg
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