Gluten-Free Buckwheat Chocolate Chip Muffins
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.
Ingredients
- 1 cup buckwheat flour
- 1 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 4 tablespoons cocoa powder
- ¾ cup granulated sugar
- 2 eggs, room temperature
- ¾ cup sunflower oil
- ½ cup milk
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°F). Line 12 muffin cups with liners or lightly grease them.
- Whisk together buckwheat flour, 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.
Notes
Store the muffins in an air-tight container at room temperature for 3 days or in the refrigerator for up to 5 days
You can freeze them in an airtight container or freezer bag 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°F).