Buckwheat Zucchini Muffins

Start your day off on the right foot with a buckwheat zucchini muffin. The buckwheat flour combines with the earthy zucchini to make a moist and fluffy muffin.

If you prefer to stick to savory options when it comes to breakfast, you will be all over these buckwheat zucchini muffins. The buckwheat flour adds a grainier texture to the muffins you wouldn't get if you just used all-purpose flour. The flour adds more of an earthy flavor, which complements the zucchini perfectly.

If you haven't used buckwheat flour before, don't be afraid to try it. Buckwheat flour is loaded with fiber and protein and is also gluten-free. It has an earthy flavor, so I like mixing and matching it with all-purpose flour to balance the taste and texture.

Don't expect these muffins to be dry just because they have two types of flour in them. The zucchini, combined with the oil and sour cream, makes these muffins super moist and fluffy. The zucchini doesn't contribute a whole lot when it comes to flavor — instead, it helps more in the texture department. It's an excellent way to hide veggies from your picky eater!

Looking for more summer zucchini recipes? Try my chocolate chip peanut butter zucchini bread or snickerdoodle zucchini bread.

Buckwheat zucchini muffins in a jumbo muffin win with shredded zucchini in some of the slots.

Why You'll Love These Buckwheat Zucchini Muffins

No Mixer Needed - This recipe can easily be made in one bowl.
Freezer Friendly - The muffins freeze super well, so double the batch and put half in the freezer.
Texture - The buckwheat flour has more of a bite to it, which is balanced out by the moist texture of the zucchini.

Ingredients Needed For Buckwheat Zucchini Muffins

Ingredients needed to make buckwheat zucchini muffins.

See below for all the details on what you'll need to make the full recipe.

Zucchini - Leave the peel on and use a box shredded to grate the zucchini.
Buckwheat flour - The rustic flour gives a new texture to the muffins.
Oil - Keeps the muffins nice and moist.
Sour cream - Adds a richness to the muffins.

Directions For How To Make Buckwheat Zucchini Muffins

Prepare.
Preheat the oven to 425 and prepare a jumbo muffin tin with lines. Set to the side.
Shred the zucchini.
Use a box grater to shred the zucchini. Set to the side.
Make the muffin batter.
In a large bowl, combine the sugar, eggs, oil, sour cream, vanilla, and melted butter. Whisk until combined. Then, add the buckwheat flour, AP flour, baking soda, and baking powder. Mix until there are no streaks left in the batter. Lightly fold in the zucchini.
Prepare the muffins.
Scoop the muffin batter into the prepared pan. Fill the pan up about ¾ths of the way full with batter.
Bake the muffins.
Bake muffins at 425°F for 5 minutes and then continue the bake at 350 for 25-30 minutes.

Serving Suggestions

While muffins are typically a breakfast food, no law says they can only be eaten in the morning. You can snack on these muffins all day long and even add a drizzle of chocolate over them to call them dessert. If you want them first thing in the morning, go for it. Serve them with fruit salad or eggs to start off the day on a solid foot.

A cut open buckwheat zucchini muffin on a plate with more muffins in the background.

Make Ahead and Storage

Buckwheat zucchini muffins can easily be made ahead of time. Make the muffins and store them in an airtight container until ready to serve. You can also bake and freeze them until you are ready to eat them. Store any extra muffins in an airtight container or wrap them and place them in the freezer for 2-3 months.

Tips and Variations

Muffin pan - If you don't have a jumbo muffin pan, a regular-sized muffin tin will work just as well. Divide the batter among the muffin tins and bake at the same temperature. The baking time will be different for the jumbo muffin tins.
Oven temperature - Don't skip the higher oven temperature. Even though it is just for five minutes, it creates a crispy muffin top.
Mix-ins - To make this muffin sweet, add chocolate chips or peanut butter to the batter.

Buckwheat zucchini muffins on a green tea towel.

FAQs

Is buckwheat flour good for baking?

Buckwheat flour is great to bake with. Most of the time, it is best to mix the buckwheat flour with another flour to round out the batter.

Is buckwheat flour gluten-free?

Yes, buckwheat flour is naturally gluten-free.

Do I need to peel the zucchini before using it in the batter?

No! The zucchini basically melts into the muffin, so there is no need to peel the skin first.