Recipe By thymeforpineapple
Rating
Published Feb 9th
Prep 15m Cook 20m Additional 1h 5m Ready In 1h 40m
Servings 12 muffins Calories 297.7

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.

Recipe 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
  • ⅓ 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

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

  • Calories 297.7
  • Carbohydrate 40.9 g
  • Cholesterol 44.7 mg
  • Fat 14.8 g
  • Fiber 3.5 g
  • Protein 4.9 g
  • Saturated Fat 5.8 g
  • Sodium 185.6 mg
  • Sugar 20.1 g

Chef's Notes

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.
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