Chocolate-Orange Buckwheat Muffins

Chocolate-Orange Buckwheat Muffins

The buckwheat provides a subtle nutty flavor to these fluffy, slightly sweet, chocolate-orange muffins. I love the crumble topping on these! These are great quick muffins to have on hand for to-go breakfasts.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
298 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
Step 2
Whisk 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt together in a large bowl. Make a well in the center and set aside.
Step 3
Whisk eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest in a medium bowl until combined. Add egg mixture and 1/2 cup chocolate chips to the flour mixture; stir until just combined. Divide batter evenly among the prepared muffin cups, filling each with about 1/4 cup.
Step 4
Whisk remaining 1/2 cup gluten-free flour and remaining 1/3 cup brown sugar together in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate chips and remaining 1/2 teaspoon orange zest until just combined. Crumble about 2 tablespoons streusel mixture over each muffin.
Step 5
Bake in the preheated oven until a wooden toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Remove from pan, place on a wire rack. Let cool completely, about 1 hour.
Chocolate-Orange Buckwheat Muffins

Ingredients

  • 1 tablespoon baking powder
  • 2 large eggs
  • ½ teaspoon kosher salt
  • ½ cup fresh orange juice
  • ½ cup whole milk
  • ¼ cup canola oil
  • ½ cup buckwheat flour
  • 2 cups gluten-free flour, divided
  • ⅔ cup packed dark brown sugar, divided
  • 1 ½ teaspoons grated orange zest, divided
  • ¾ cup miniature semisweet chocolate chips, divided
  • 5 tablespoons cold unsalted butter, cubed

Categories

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