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 Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 12
Ingredients
- 2 cups gluten-free flour, divided
- ½ cup buckwheat flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup whole milk
- ½ cup fresh orange juice
- ⅔ cup packed dark brown sugar, divided
- ¼ cup canola oil
- 1 ½ teaspoons grated orange zest, divided
- ¾ cup miniature semisweet chocolate chips, divided
- 5 tablespoons cold unsalted butter, cubed
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
- 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.
- 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.
- 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.
- 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.
