Double Chocolate Buckwheat Muffins Recipes

CHOCOLATE-ORANGE BUCKWHEAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
• Whisk 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt together in a large bowl. Make a well in the center and set aside.
• Whisk eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest in a medium bowl until combined. Add egg mixture and 1/2 cup chocolate chips to the flour mixture; stir until just combined. Divide batter evenly among the prepared muffin cups, filling each with about 1/4 cup.
• Whisk remaining 1/2 cup gluten-free flour and remaining 1/3 cup brown sugar together in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate chips and remaining 1/2 teaspoon orange zest until just combined. Crumble about 2 tablespoons streusel mixture over each muffin.
• Bake in the preheated oven until a wooden toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Remove from pan, place on a wire rack. Let cool completely, about 1 hour.

DOUBLE CHOCOLATE BUCKWHEAT MUFFINS

Steps:

• Combine the flour, buckwheat flour, zucchini, cherries, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl.
• Make well in the center of the mixture for the liquid ingredients.
• Combine the buttermilk, oil, honey and egg and add to dry ingredients, stirring together just until moistened.
• Stir in the chopped nuts.
• Divide the batter evenly among muffin cups coated with cooking spray.
• Bake at 375°F for 20 minutes.
• Remove from pan immediately.
• Let cool on wire racks.