Buckwheat flour, cinnamon, cayenne and Rodelle’s Organic Baking Cocoa make these muffins warm and spicy, rich an earthy. We love them with our morning coffee (and all day long really).
- 30 mins
- 10 servings
- ¼ cup + 2 tablespoons buckwheat flour (60g)
- 3 tablespoons sweet rice flour (21g)
- 2 tablespoons tapioca starch or flour (15g)
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne
- ½ teaspoon espresso powder
- ¼ teaspoon baking soda
- ¾ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup Rodelle Organic Baking Cocoa (31g)
- ¼ cup + 1 tablespoons organic cane sugar
- ⅓ cup + 1 tablespoons buttermilk
- 3 tablespoons safflower oil (or other neutral vegetable oil)
- 1 large egg, room temperature
- ¾ teaspoon Rodelle Organics Pure Vanilla Extract
- ¼ teaspoon Rodelle Organics Chocolate Extract
- 2 ounces good-quality dark chocolate, chopped & divided
- Optional: 1-2 tablespoons coarse sugar like turbinado for sprinkling on top
- 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!
- Note: These muffins were created by Sarah at Snixy Kitchen for Rodelle. Click here to see her original recipe and for more photos!