Buckwheat Chocolate Chip Muffins (Gluten-Free)

These gluten-free chocolate muffins are soft, tender, and deeply chocolatey, with chocolate chips scattered throughout for delicious bursts of melted chocolate. Made with buckwheat flour, they have a tender crumb and subtle nutty flavor that pairs beautifully with the chocolate.

Jump to Recipe

---

Gluten-Free buckwheat flour recipe

This is a basic gluten-free muffin recipe to always have on hand. Quick, easy, and delicious, it’s a great way to bake with alternative flours and have a versatile gluten-free treat ready for breakfast or snack time. If you’re looking for more gluten-free snack ideas, try these oatmeal muffins.

These chocolate muffins are made mainly with buckwheat flour, which gives them a distinctive texture and rich, subtly nutty flavor. They’re incredibly easy to make, with a light, tender crumb and plenty of chocolate chips for an intensely chocolatey flavor. Plus, they freeze beautifully, making them perfect for baking ahead and enjoying whenever a chocolate craving strikes.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Buckwheat flour: One of the main flours of the muffins, adding a subtle nutty flavor and hearty texture.
• Cocoa Powder: unsweetened cocoa powder. Gives the muffins their rich chocolate flavor.
• Eggs: room-temperature eggs are better.
• Oil: natural oil, like sunflower oil.
• Milk: whole milk for the best flavor and consistency. Adds moisture and creates a smooth, easy-to-mix batter.
• Chocolate chips: They melt into delicious pockets of chocolate as the muffins bake, making every bite extra chocolatey. They give the muffin a beautiful finish!

How to make Gluten-free Buckwheat Chocolate Chip Muffins

Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.

Whisk together buckwheat muffins, gluten-free all-purpose flour, salt, baking powder, and cocoa powder in a large bowl. Set aside.

In a medium bowl, beat the eggs with the sugar and oil.

Add the wet ingredients to the dry ingredients along with the milk. Mix until incorporated. Don’t overmix.

Add 1/2 cup of the chocolate chips and mix.

Transfer the mixture to the prepared pan. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Top the muffins with the remaining chocolate chips.

Bake for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean with no batter streaks.

Let cool before removing.

Store the muffins in an air-tight container at room temperature for 3 days or in the fridge for up to 5 days.

You can freeze them in a safe storage container (ziplock bag, freezer-safe container) for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).

Good to know: baking tips

• Don’t overmix the batter: Mix just until the ingredients are combined; overmixing can result in denser muffins.
• Save a few chocolate chips to top the muffins for a nice finish.
• Don’t overbake: Bake just until a toothpick inserted into the center comes out with a few moist crumbs. This helps keep the muffins soft, tender, and chocolatey.

You might wonder: FAQ

What does buckwheat flour taste like? Buckwheat flour has a nutty, earthy flavor that pairs especially well with chocolate. In these muffins, the chocolate and the gluten-free all-purpose flour help balance its flavor.

Can I use a different gluten-free flour? Yes, but substituting the flours may change the texture and moisture of the muffins.

For more gluten-free chocolate treats

• Fudgy Vegan Brownies
• Chocolate Olive Oil Cake
• Double Chocolate Cookies
• Easy Chocolate Cookies (Vegan)

---