Buckwheat Mini Choc Chip Muffins

Soft, moist, and just sweet enough — these mini muffins are made with 100% buckwheat flour for a wholesome twist on a bakery classic.

Ingredients

• 1 ½ cups buckwheat flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp cinnamon

• Pinch of salt

• 2 large eggs

• ¼ cup melted butter or oil of choice ( I always use butter)

• ¼ cup brown sugar, lightly packed

• ⅓ cup maple syrup or honey

• ½ cup milk of choice (dairy or non-dairy)

• 1 tsp vanilla extract

• ½ cup dark or semi-sweet chocolate chips

Instructions

1. Preheat oven to 180°C (350°F). Line or grease a mini muffin tin.

2. In a medium bowl, whisk together buckwheat flour, baking powder, baking soda, cinnamon, and salt.

3. In a large bowl, whisk eggs, milk, brown sugar, maple syrup, milk, and vanilla until smooth.

4. Gently fold in the dry ingredients until just combined — don’t overmix.

5. Stir through most of the chocolate chips, reserving a few to sprinkle on top.

6. Spoon batter into muffin cups, filling about ¾ full. Top with extra choc chips.

7. Bake for 12–14 minutes (mini) or 18–20 minutes (regular), until a skewer comes out clean (a little melted chocolate is fine!).

8. Let cool in the tin for 5 minutes before transferring to a rack.

Stacey’s Notes

• These muffins have a lovely light crumb — the mix of maple syrup + brown sugar gives sweetness without being too much.

• Olive oil makes them moist but not greasy; butter gives them that bakery-style richness.

• 100% buckwheat flour means they’re naturally gluten-free, with a gentle nuttiness.

• Freeze beautifully — stash extras for quick snacks or lunchboxes.