2ouncesgood-quality dark chocolate, chopped & divided
Optional: 1-2 tablespoons coarse sugar like turbinado for sprinkling on top
INSTRUCTIONS
Preheat oven to 375°F and generously grease a muffin tin with safflower oil (or other neutral vegetable oil).
In a large bowl, whisk together the buckwheat flour, sweet rice flour, and tapioca starch. Add the cinnamon, cayenne, espresso powder, baking soda, baking powder, and salt and whisk to combine. Sift in the cocoa powder and whisk to combine.
Add the sugar to the dry ingredients and whisk to combine.
In a separate bowl, whisk together the buttermilk, oil, egg, and extracts.
Pour the liquid ingredients into the dry ingredients and, using a large wooden spoon, stir to completely combine.
Fold in approximately ⅔ of the chopped chocolate.
Divide the batter among your 5 greased muffin cups (about ¼-1/3 cup per muffin).
Sprinkle the top with remaining chopped chocolate and coarse sugar.
Bake for 10 minutes, then reduce the heat to 350°F for 7 minutes.
Let cool for 5-10 minutes in the muffin tray until they're easy enough to handle. Remove from muffin tin and let cool on a wire rack (or eat!). Muffins will keep for 2-3 days, but are best eaten shortly after they're baked. If you keep some for the next day, just zap it in the microwave for 12-15 seconds to melt the chocolate again!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.