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Chocolate-Orange Buckwheat Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Bake delicious chocolate-orange muffins with a nutty flavor using gluten-free and buckwheat flours, topped with a sweet crumble.
Ingredients:
  • 2 cups gluten-free flour, divided
  • 0.5 cup buckwheat flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 2 large eggs
  • 0.5 cup whole milk
  • 0.5 cup fresh orange juice
  • 0.66666668653488 cup packed dark brown sugar, divided
  • 0.25 cup canola oil
  • 1.5 teaspoons grated orange zest, divided
  • 0.75 cup miniature semisweet chocolate chips, divided
  • 5 tablespoons cold unsalted butter, cubed
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt. Create a well in the center and leave it aside.
  • In a medium bowl, combine eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest by whisking until well mixed. Add the egg mixture and 1/2 cup chocolate chips to the flour mixture, stirring until just combined. Fill each prepared muffin cup with about 1/4 cup of batter, dividing it evenly.
  • In a medium bowl, combine the remaining 1/2 cup gluten-free flour and 1/3 cup brown sugar. Use a pastry blender to cut in the butter until the mixture looks like coarse crumbs. Gently fold in the remaining 1/4 cup chocolate chips and 1/2 teaspoon orange zest until mixed. Sprinkle about 2 tablespoons of the streusel mixture over the top of each muffin.
  • Bake until a toothpick comes out clean, for 18-20 minutes in the preheated oven. Cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely for about 1 hour.

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