Adapted from
Good to the Grain by Kim Boyce
The original recipe said it made 8 muffins but I got a few more out of my one third cup-sized muffin tins. To be sure, keep a little softened butter on hand in case you need to butter a few extra spaces in your muffin tin.
Fill the muffin tins so that the batter is heaped just above the top. These are denser than other kinds of muffins and don’t dome much due to the chocolate and the hardy buckwheat. Although I rarely call for specific brands of ingredients, Valrhona cocoa powder gives these muffins a deep-chocolate flavor and that’s what Kim recommends as well. If you don’t have it, use very good quality cocoa powder (and chocolate) for best results.