BUCKWHEAT CHOCOLATE CHIP MUFFIN
This single-serve Buckwheat Chocolate Chip Muffin blends the earthy nuttiness of buckwheat flour with pockets of dairy-free chocolate chips for a naturally gluten-free treat. The Moist and tender muffin is sweetened with pure maple syrup and gently moistened by almond milk, yielding a golden crumb without any refined sugars. A touch of baking powder ensures a light rise, while the dairy-free chips add indulgent melty bursts. This buckwheat chocolate chip muffin is ready in under twenty minutes from start to finish, and it’s perfect for busy mornings, afternoon pick-me-ups or a wholesome dessert. This chip muffin is entirely vegan and wheat-free. This bucket chocolate chip muffin proves that minimal fuss and simple ingredients can create a bakery-style delight in your kitchen.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low Cholesterol, Kid Friendly, Organic, Quick & Easy
DISH TYPE
Cupcake
INGREDIENTS
- 2 tablespoons buckwheat flour (about 16 g)
- 1 tablespoon dairy-free chocolate chips (about 10 g)
- 1 tablespoon almond milk (about 15 ml)
- 1 tablespoon maple syrup (about 15 ml)
- ¼ teaspoon baking powder (about 1 g)
FULL NUTRITIONAL INFORMATION
- Calories: 158.5 kilocalories
- Fat: 3.0 grams
- Saturated Fat: 1.6 grams
- Carbohydrate: 31.9 grams
- Sugar: 18.7 grams
- Sodium: 100.7 milligrams
- Fibre: 2.0 grams
- Protein: 2.6 grams
- Cholesterol: 1.5 milligrams
- Calcium: 142.1 milligrams
- Iron: 1.0 milligram
- Potassium: 144.9 milligrams
PREPARATION
- Preheat Oven: Set to 180 °C (fan 160 °C/Gas Mark 4). Grease a small muffin tin or line one cavity with a paper liner.
- Combine Dry Ingredients: In a small bowl, whisk 2 tablespoons buckwheat flour and ¼ teaspoon baking powder until evenly mixed and aerated.
- Add Wet Ingredients: Stir in 1 tablespoon maple syrup and 1 tablespoon almond milk, mixing until a smooth batter forms. The mixture should hold together but not be runny.
- Fold in Chips: Gently fold 1 tablespoon dairy-free chocolate chips into the batter, distributing them evenly without over‑mixing.
- Fill the Tin: Spoon the batter into the prepared muffin cavity, filling about three-quarters full to allow for rising. Smooth the top gently with the back of the spoon.
- Bake: Place in the centre of the oven and bake for 14 to 16 minutes or until the top is golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs.
- Cool: Remove from oven and let rest in the tin for 5 minutes. Transfer to a wire rack to cool slightly or enjoy warm for gooey chocolate bursts.
PREP TIME
5 minutes
COOKING TIME
16 minutes
TIPS
- Measuring Flour: Spoon and level the buckwheat flour to avoid a dense texture.
- Milk At Room Temperature: Use almond milk at room temperature so the batter mixes evenly.
- Even Distribution: Fold in chips gently to prevent batter deflation and ensure melty chocolate pockets.
- Check Early: Begin testing at 14 minutes to prevent over-baking a small single muffin.
- Liner Vs Grease: Silicone moulds release easily; paper liners help absorb excess moisture around the edges.
- Enjoy Warm: Warm muffin yields softer crumb and gooey chocolate, so cool slightly for firmer texture.
VARIATIONS
- Berry Twist: Stir in 1 tablespoon fresh or frozen blueberries for a fruity burst.
- Nutty Boost: Add 1 teaspoon chopped walnuts or pecans to the batter for extra crunch and healthy fats.
- Spiced Aroma: Sprinkle in a pinch (⅛ teaspoon) of cinnamon or cardamom for warming spice notes.
- Citrus Zest: Grate ½ teaspoon lemon or orange zest into the batter for a bright citrus aroma.
- Protein Lift: Mix in 1 teaspoon vegan vanilla protein powder to enhance nutrition.
PREPPING AND STORAGE
- Fridge: Store cooled muffin in an airtight container for up to two days, reheat in a low oven (150 °C) for 3 minutes to revive softness.
- Freezer: Wrap in parchment, then foil; freeze for up to one month. Thaw at room temperature for 10 minutes or microwave on low power for 15 seconds before eating.