These light, fluffy, chocolate-orange muffins with a hint of sweetness benefit from the mild nutty flavor of the buckwheat. The crumble topping on these is my favorite! These are excellent quick muffins to keep on hand for breakfast on-the-go.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
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
Instructions
- 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.
- If you wanted to add a simple glaze to these, whisk together 3/4 cup confectioners’ sugar and 1 tablespoon whole milk in a small bowl until smooth; drizzle over cooled muffins.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 186 mg |
| Sugars | 20 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |