Mexican Chocolate Muffins

Mexican chocolate muffins with buckwheat flour – spicy and deep dark chocolate!

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 dutch-processed cocoa powder (31g) (I use Rodelle Organic Baking Cocoa)
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 pure vanilla extract (I use Rodelle Organics Pure Vanilla Extract)
¼ teaspoon chocolate extract (I use Rodelle Organics Chocolate Extract, but you can also leave it out and just use ½ teaspoon more vanilla)
2 ounces good-quality dark chocolate, chopped & divided
Optional: 1-2 tablespoons coarse sugar like turbinado for sprinkling on top

View the full recipe at Snixy Kitchen →