Gluten-Free Chocolate Chip Buckwheat Muffin Recipe

Baking with gluten-free buckwheat flour often leads to dry and dense baked goods. However, this recipe resolves that issue and more. Learn the simple art of creating gluten-free chocolate chip buckwheat muffins that achieve a balance of tenderness and lightness, ensuring a moist muffin suitable for breakfast, brunch, or a quick snack.

If you love using buckwheat flour, I do, let me share some other buckwheat recipes I think you will like. Buckwheat crepes are simple to make, and I love that they are whole grain and gluten-free. This buckwheat pie dough is a great way to elevate your pie dough-making game! This peach buckwheat galette is a delicious late-summer treat. Have you ever tried making gluten-free buckwheat bread? It is so easy to make and perfectly light and fluffy! If you love cookies, how about these chocolate chip gluten-free buckwheat cookies??

What is buckwheat flour?

Buckwheat flour is a type of flour made from ground buckwheat groats, the seeds of the buckwheat plant. Buckwheat isn't related to wheat and is entirely gluten-free. It has a slightly nutty and earthy flavor and ranges in color from off-white to grayish or brown, depending on the variety and how it's processed.

In baking, buckwheat flour is a popular choice due to its distinct taste. It's used alone or combined with other gluten-free flour to create a unique texture and flavor in baked goods like bread, pancakes, muffins, and more.

How to make homemade buckwheat flour

Making your own buckwheat flour is so simple! Let me walk you through the steps so you can make it at home if you want as well. 

1. Dry Roasting (Optional): If desired, dry roast the raw buckwheat groats in a skillet over medium heat, stirring constantly until they release a nutty aroma. This step is optional but can add depth to the flour's taste.
2. Grinding: Place the groats in a high-speed blender, food processor, or grain mill and process them in batches until they turn into a fine powder resembling flour. The grinding time may vary depending on the blender or mill's power.
3. Sifting (Optional, but I don't recommend): For finer flour, sift the ground buckwheat through a fine mesh strainer or a flour sifter to remove larger particles, resulting in smoother flour.

Ingredients

• Buckwheat flour- you can make it at home, or buy it. Either option works. I love the nutty flavor buckwheat flour adds to this recipe. Buckwheat flour can also be made at home with a blender.
• Oat flour- Again, this can be made at home or store-bought. I love the combination of the 2 for these muffins. 
• Granulated sugar- You can also use brown sugar. 
• Baking powder
• Baking soda
• Salt
• Eggs
• Melted Butter- You can also use coconut oil if you prefer. 
• Olive oil- I love to use a combination of butter and oil. Butter for flavor and oil to soften the crumb. 
• Greek yogurt- This will also help to soften the crumb and keep the muffins moist. 
• Vanilla- I used pure vanilla, but you can also use vanilla extract. 
• Mini chocolate chips- You can also use regular, I just like the mini size for muffins. 

How to make

Let me walk you through step-by-step how to make these delicious buckwheat flour muffins. 

Start by combing the dry ingredients in a small bowl. Whisk well, and set it aside. 

In another medium bowl, combine the wet ingredients. Whisk these well also. 

Combine the 2 and only mix until they are combined. Add in the chocolate chips and stir gently to combine. 

Top tip: DO NOT overmix at this point or your muffins will be tough!

Spoon into your prepared muffin cups and move to the preheated oven. 

Bake at 425 degrees for 5 minutes then drop the temperature to 375 for the remaining time. 

Once the muffins are removed from the oven, allow them to cool for about 5 minutes before gently taking them from the pan. 

Notes

• Avoid Overmixing: Mix the batter until just combined. Overmixing can result in dense or tough muffins.
• Mind the Baking Time: Be vigilant about the baking time; overbaking can lead to dry muffins. Follow the suggested time and perform a toothpick test to check for doneness.
• Use Paper Liners: Opt for paper liners in muffin pans for easy cleanup and to prevent the muffins from sticking to the pan.
• Portion Batter Evenly: Use an ice cream scoop or portion scoop to ensure uniform scooping of the batter into the muffin cups, resulting in evenly sized muffins. Equal weight ensures more even baking results. 
• Start with High Heat, Then Reduce: Initiate baking at a higher temperature for a quick rise and then lower the temperature for the remainder of the baking time. This helps achieve the desired bakery-style domed tops while ensuring even baking throughout.
• Chocolate chips: If you want to use 1 cup of chocolate chips for the mini chips, it is an easy swap.

How to store the buckwheat muffins

To store freshly baked buckwheat muffins, allow them to cool completely at room temperature. Once cooled, place the muffins in an airtight container to maintain their moisture and freshness. An airtight container helps prevent the muffins from drying out and also protects them from absorbing odors or moisture from the surroundings. 

Store the airtight container of muffins at room temperature or in the refrigerator, depending on how quickly you plan to consume them. Proper storage in an airtight container can keep the muffins fresh for a few days, ensuring they maintain their delicious taste and texture.

Can you freeze these muffins?

You sure can! Let me walk you through the simple steps. 

1. Cool Completely: Allow the freshly baked chocolate chip buckwheat muffins to cool completely at room temperature.
2. Individually Wrap: Once cooled, individually wrap each delicious muffin tightly in plastic wrap or aluminum foil. This helps maintain their moisture and prevents freezer burn.
3. Place in a Freezer Bag: After wrapping, place the individually wrapped muffins in a labeled, airtight freezer bag.
4. Remove Air and Seal: Squeeze out excess air from the bag before sealing it. This helps preserve the muffins' freshness and flavor.
5. Label and Date: Clearly label the freezer bag with the date of freezing to keep track of freshness.
6. Freeze: Put the freezer bag with the wrapped muffins in the freezer. They can be stored for up to three months.

When you're ready to enjoy a delicious way to start your day, simply remove the desired number of muffins from the freezer and let them thaw at room temperature or warm them in the oven for a few minutes. This convenient method ensures you have a great breakfast option ready for you next time without compromising the delicious taste of the muffins.

How to use heat for the perfect bakery-style muffins?

The method of baking muffins at high heat initially and then reducing the temperature creates a quick burst of heat in the beginning, allowing the muffins to rise rapidly and develop the desired bakery-style domed tops. Here's how the process works:

1. Initial High Heat (Burst of Oven Spring): When the muffins are placed in a preheated oven set to a higher temperature (often around 425°F (218°C)), the intense heat triggers a rapid rise, known as "oven spring." This sudden burst of heat causes the air bubbles in the batter to expand quickly, helping the muffins to puff up and develop those coveted tall, domed tops.
2. Reducing the Temperature: After a short duration (usually around 5-7 minutes), the temperature is lowered to a moderate level (usually around 350°F (177°C) or as specified in the recipe). Lowering the temperature allows the muffins to continue baking more evenly without the risk of over-browning or drying out the tops, giving the insides time to cook thoroughly.

Links to sources for muffins

Muffin pans- I have used these pans for YEARS and plan on using them for years to come! A good muffin pan is a must for these muffins. 

Buckwheat flour- As noted above, you can use homemade or buy it. It is easy to find in the grocery store, but if not, use the link. 

Glass nesting bowls- I purchased these bowls a few years ago and use them ALL the time. I love the different sizes that are perfect for any project. 

Difference between dark and light buckwheat flour

The difference between dark and light buckwheat flour primarily lies in the level of processing and the type of buckwheat used.

1. Dark Buckwheat Flour:
   • Unhulled Buckwheat: Dark buckwheat flour is often derived from unhulled buckwheat groats, which include the outer husk or hull. This results in a darker flour due to the presence of the hull's dark outer layer.
   • Stronger Flavor: Dark buckwheat flour tends to have a more robust and intense flavor compared to light buckwheat flour. It might also have more noticeable earthy and nutty tones.
2. Light Buckwheat Flour:
   • Hulled Buckwheat: Light buckwheat flour is produced from hulled buckwheat groats, meaning the outer hull has been removed. This results in a lighter color of the flour.
   • Milder Flavor: Light buckwheat flour generally has a milder, less intense flavor compared to the dark version. It might have a lighter, less earthy taste.
   • Texture and Appearance: Light buckwheat flour often results in a finer texture and is preferred in some recipes for a more subtle flavor and lighter appearance.

• Quick Breads
• Baked
• Buckwheat