CHOCOLATE-ORANGE BUCKWHEAT MUFFINS

Chocolate-Orange Buckwheat Muffins image

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.

Provided by thymeforpineapple

Time 1h40m

Yield 12

Number Of Ingredients 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.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 40.9 g, Cholesterol 44.7 mg, Fat 14.8 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 5.8 g, Sodium 185.6 mg, Sugar 20.1 g