There’s something magical about the combination of chocolate and zucchini, especially when it comes to baking. These Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat are a delightful and indulgent treat that you’ll want in your recipe collection. Not only are they rich in flavor, but they also pack in some hidden veggies and wholesome ingredients that make them a guilt-free pleasure. Whether you’re enjoying them for breakfast, as a snack, or even dessert, these muffins are sure to impress.
Why Cooks Rave About It
The appeal of these Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat lies not only in their rich chocolate flavor but also in the health benefits they bring to the table. The addition of zucchini adds moisture and nutrition without overpowering the taste. Coconut oil provides a subtle sweetness and a hint of tropical flavor, while the buckwheat groats add a delightful crunch and nutty depth. Plus, they are incredibly easy to make, making them a go-to recipe for both seasoned bakers and novices alike.
Your Shopping Guide
When preparing to make these muffins, it’s essential to gather the right ingredients. Here’s what you’ll need:
- Zucchini: About 1 large or 2 small zucchinis, shredded (1 cup).
- Buckwheat flour: 3/4 cup, or substitute with white whole flour.
- Coconut flour: 1/2 cup, or use all-purpose flour if preferred.
- Raw cacao powder: 1/3 cup, or use unsweetened cocoa powder.
- Baking soda: 1 teaspoon, for rise.
- Salt: 1/4 teaspoon to enhance flavors.
- Honey: 1/3 cup, for natural sweetness.
- Coconut oil: 1/3 cup, melted.
- Vanilla extract: 2 teaspoons for flavor.
- Eggs: 2 large, to bind the ingredients.
- Buttermilk: 3/4 cup, for moisture and tenderness.
- Dark chocolate: 4 ounces, chopped, plus more for topping.
- Raw buckwheat groats: 1/2 cup, for caramelization.
- Pure maple syrup: 1 teaspoon for added sweetness.
- Coconut oil: 1 teaspoon, for caramelizing buckwheat.
What You’ll Need (Gear)
Before you dive into making these muffins, gather your kitchen tools:
- Mixing bowls: For combining wet and dry ingredients.
- Whisk: To ensure a smooth batter.
- Muffin tin: A standard muffin tin, preferably lined with paper liners.
- Grater: For shredding zucchini.
- Spatula: To fold in the chocolate and zucchini.
- Oven mitts: Safety first when handling hot pans!
From Start to Finish: Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat.
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Step 2: Prepare Your Muffin Tin
Line a standard muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
Step 3: Caramelize the Buckwheat
In a small skillet, heat 1 teaspoon of coconut oil over medium heat. Add the raw buckwheat groats and a drizzle of pure maple syrup. Stir frequently until the groats are golden and aromatic, about 5-7 minutes. Set aside to cool.
Step 4: Mix the Dry Ingredients
In a large mixing bowl, combine the buckwheat flour, coconut flour, raw cacao powder, baking soda, and salt. Whisk until well combined, ensuring there are no lumps.
Step 5: Combine the Wet Ingredients
In another bowl, whisk together the honey, melted coconut oil, vanilla extract, eggs, and buttermilk until smooth.
Step 6: Mix Everything Together
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix! Fold in the shredded zucchini and chopped dark chocolate, reserving a bit of chocolate for topping if desired.
Step 7: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the caramelized buckwheat on top and add any remaining chocolate pieces for an extra touch of indulgence.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. The tops should be firm and slightly domed.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Seasonal Serving Ideas
These muffins are versatile and can be enjoyed in various ways throughout the year:
- Serve with a dollop of Greek yogurt and fresh berries for a delightful breakfast.
- Pair with a warm cup of coffee or tea for an afternoon snack.
- Top with a drizzle of nut butter for an added protein boost.
- Stash them in lunchboxes for a sweet treat during the school week.
Testing Timeline
To ensure your Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat are perfectly baked, follow this testing timeline:
- Preheat the oven: 10 minutes.
- Prepare the muffin batter: 15 minutes.
- Caramelize the buckwheat: 5-7 minutes.
- Bake the muffins: 18-22 minutes.
- Cool for 5 minutes in the tin, then transfer to a wire rack.
Save for Later: Storage Tips
To keep your muffins fresh and delicious, consider the following storage tips:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap individually in plastic wrap and freeze for up to 3 months.
- Reheat in the microwave for a few seconds when ready to enjoy.
Reader Q&A
Can I substitute the buckwheat flour with regular flour?
Yes, you can use white whole flour if you prefer a milder flavor. However, buckwheat flour adds a unique nutty taste that complements the chocolate well.
How can I make these muffins vegan?
To make vegan muffins, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk in place of buttermilk.
What can I use instead of coconut oil?
For a different flavor, you can substitute coconut oil with melted unsalted butter or a neutral oil like canola or vegetable oil.
Can I add nuts or other mix-ins?
Absolutely! Feel free to add chopped nuts, seeds, or dried fruits to customize your muffins. Just be sure to adjust the dry ingredients slightly if you add a large quantity.
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Before You Go
Baking is a joyful experience, especially when it involves creating something as delectable as Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat. These muffins not only satisfy your chocolate cravings but also sneak in some nutritious zucchini, making them a smart choice for any time of day. Enjoy the process, share with loved ones, and relish the moments created over these delightful treats!
Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a standard muffin tin with paper liners or lightly grease it with coconut oil.
- Step 3: In a small skillet, heat 1 teaspoon of coconut oil over medium heat. Add the raw buckwheat groats and a drizzle of pure maple syrup. Stir frequently until golden and aromatic, about 5-7 minutes. Set aside to cool.
- Step 4: In a large mixing bowl, combine the buckwheat flour, coconut flour, raw cacao powder, baking soda, and salt. Whisk until well combined.
- Step 5: In another bowl, whisk together the honey, melted coconut oil, vanilla extract, eggs, and buttermilk until smooth.
- Step 6: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in the shredded zucchini and chopped dark chocolate, reserving a bit of chocolate for topping.
- Step 7: Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the caramelized buckwheat on top and add any remaining chocolate pieces.
- Step 8: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick comes out clean.
- Step 9: Allow muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a vegan option, replace eggs with flax eggs and use plant-based milk.
- Store in an airtight container for up to 3 days.
- Freeze individually wrapped for up to 3 months for longer storage.
