19 Oct Double Chocolate Muffins

Most people bake because they want to eat. I bake because I want to bake and then I eat because I’ve baked. This is a bit of a problem since I love baking but I bake more than me and my family could ever eat.

People tell me to bring the leftovers to school but my bag is already stuffed with a computer and tons of heavy books. By the way, it feels weird to give away a loaf of bread that’s already been sliced because a) I have to taste it before posting the recipe and b) I need to show you the inside of the bread for the photos.

One of the few times when I bake because I want to eat is when I’m craving chocolate. This wednesday was one of those chocolate craving crisis kind of days and I came up with this recipe for gluten free double chocolate muffins with buckwheat flour.

It’s not entirely true though.. That I came up with this recipe this wednesday. I’ve been remaking it twice since and the last time was this sunday morning. At first I had coconut oil in them but my mother didn’t seem to like the flavor from it so I substituted the coconut oil with butter. She approved.

And please eat these while they’re still warm from the oven and the chocolate is still runny and the middle all soft and gooey. I tried to freeze these and they taste okay when you reheat them but they’re not at all as gooey and wonderful and chocolatey as when they come straight from the oven. If you don’t eat all of them the same day, give them to a friend and I’m sure you’ll be best friends forever. Super cheesy rom-com style friendship! I admit it. I love rom-coms. You probably do to even if you don’t admit it.

If you remember last weeks intense baking marathon you’ll know that I baked 5 times and I said that the number could get even higher. Well, it did. I made a gluten free chocolate sourdough bread but was a bit disappointed actually. It wasn’t at all as good as I had hoped. Though I am determined to make a successful chocolate sourdough bread some day.

In the meantime you can indulge in copious amounts of chocolate by eating these gluten free double chocolate muffins. When I say that there’s a lot of chocolate in these muffins, I mean it. To be exact: 45 g cocoa powder and 100 g dark chocolate. If you don’t like chocolate you don’t need to scroll down further on this post. Maybe you’d prefer gluten free apple cinnamon rolls ?

Notes:

• Instead of adding all the chocolate to the batter you can add 50 g chocolate to the batter and sprinkle 50 g chocolate on the top of the muffins.
• The raw cane sugar can be substituted with granulated sugar.