Buckwheat chocolate muffins (gluten free, egg free)
Nut free, dairy free option, vegan option, xanthan gum free (yoghurt dependent) starch free (yoghurt dependent)*Cups are in Australian cups which differ slightly to cups in other countries. Use gram and ml for international accuracy.
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.
Tried this recipe?Let us know how it was!