The more I bake with buckwheat flour, the more I enjoy it. My gluten free buckwheat bread is my favourite bread recipe (and I have developed a gluten free sourdough buckwheat bread too). Using the framework of my original buckwheat muffin recipe, I wanted to develop a very loosely Easter-themed version. Enter: these buckwheat chocolate muffins.
The muffins start with Dutch processed cocoa that is bloomed with boiling water. Brown sugar, oil and chocolate yoghurt add fat and flavour, while buckwheat flour brings it all together. The muffins have chocolatey ingredients – cocoa, chocolate yoghurt and chocolate chips. I use Paul’s chocolate protein yoghurt because it is one of the few chocolate yoghurts available here in Australia.
You don’t have to use a chocolate yoghurt, though: any neutral variety will work here (plant based included).
The muffins are naturally gluten free, nut free and xanthan gum free depending on the yoghurt you use. They are also naturally egg free and can be made dairy free/vegan with a plant based yoghurt, milk and chocolate chips. This is an easy, single flour recipe without any starches or other flours required.
Ingredient notes
- I have tested this recipe with light and dark buckwheat flour and both work well. I found that the dark buckwheat flour version needed less liquid and was a bit more fragile. The milk is added to this batter last by design so you can assess your batter to determine if you even need to add it at all. The batter should be a medium to thick consistency – thick if you want to add the chocolate chips. A thinner batter does not suspend the chocolate chips well in the batter.
- I used Paul’s chocolate protein yoghurt in this recipe. You can use regular or dairy free yoghurt as well. I found that chocolate yoghurt isn’t a super common ingredient.
- On that note, though: I recommend a yoghurt with not too much added sugar. We’re already using sugar so it might tip your muffins into the ‘too sweet’ category.
- These muffins can be made with dairy free yoghurt, milk and chocolate.
- To keep the muffins nut free, ensure the milk and chocolate are nut free.
Recipe tips for your chocolate buckwheat muffins
- If your chocolate chips don’t suspend nicely in your batter, add a little less milk next time. I find the ideal consistency for the muffin batter is a thick pancake batter consistency.
- I recommend using muffin liners for the dark buckwheat version as they are a little more fragile. I also like using them when I use chocolate chips just in case they sink to the bottom. Lots of chocolate wasted if it all pools in the bottom of the muffin tin.
- If you are using dark buckwheat flour, use lightweight and small chocolate chips or bits. I find the heavier pieces tend to sink through the muffin. Dark buckwheat flour doesn’t seem to hold up mix-ins quite as well as light buckwheat flour.
- Personally, I find all buckwheat baked goods need to be stored in the fridge, particularly in summer. They can go a bit slimy in a humid environment.
More gluten free buckwheat recipes
- Gluten free buckwheat carrot banana muffins
- Gluten free banana buckwheat pancakes
- Gluten free buckwheat choc chip cookies from my buckwheat e-book
- Gluten free buckwheat wraps
- Gluten free Danish style ‘rye’ bread
Buckwheat chocolate muffins (gluten free, egg free)
Ingredients
- 150 g light or dark buckwheat flour see notes in body of post
- 2 g (1/4 teaspoon) baking powder
- 2 g (1/4 teaspoon) baking soda
- Pinch of fine salt
- 30 g Dutch processed cocoa
- 60 g (1/4 cup)* boiling water
- 150 g light brown sugar
- 80 g (1/3 cup)* oil of choice I used light olive oil
- 200 g chocolate yoghurt or regular yoghurt
- 60 g/ml (¼ cup)* milk as needed
- 125 g dark chocolate chips or chopped dark chocolate (dairy free/vegan for a vegan muffin)
Instructions
- Preheat the oven to 180C/356F. Line 9-10 X 80ml muffin holes with muffin liners.
- Add the buckwheat flour, baking powder, baking soda and salt to a medium bowl and whisk to combine.
- Add the cocoa to large heatproof bowl and pour over the boiling water. Whisk to combine and form a thick paste then add the light brown sugar, oil and yoghurt. Whisk until the mixture is smooth and cohesive.
- Add the flour to the wet ingredients and whisk until a batter forms. It should be mid chocolate in colour (darker if you use dark buckwheat flour) and the consistency of a thick cake batter or pancake batter. If you lift some batter up with a spoon it should fall back down in thick ribbons, but it should be thick enough to linger on the spoon. If your batter is thick, hard to stir and very slow moving, add the milk. If you are using light buckwheat flour, you are more likely to need the milk than if you are using dark buckwheat flour (which absorbs less).
- When you are happy with the consistency, add 100g of the chocolate chips. Reserve 25g chocolate chips for topping the muffins (see notes).
- Spoon the batter equally into the muffin liners, coming up to just under the rim of the liner. Top with the remaining chocolate. Bake for 15-20 minutes or until cooked through.
- Allow the muffins to cool completely before transferring them to an airtight container. In hot weather I recommend storing them in the fridge.
Notes
- If your mix-ins have sunk, use a little less milk next time. If you are using dark buckwheat flour, I recommend using very lightweight chocolate bits to ensure they don’t sink in the batter.
- Read the notes in the body of the post on ingredients and tips.
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