Chocolate-Orange Buckwheat Muffins
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Ingredients for - Chocolate-Orange Buckwheat Muffins

1. Gluten-free flour, divided - 2 cups
2. Buckwheat flour - ½ cup
3. Baking powder - 1 tablespoon
4. Kosher salt - ½ teaspoon
5. Eggs - 2 large
6. Whole milk - ½ cup
7. Fresh orange juice - ½ cup
8. Packed dark brown sugar, divided - ⅔ cup
9. Canola oil - ¼ cup
10. Grated orange zest, divided - 1 ½ teaspoons
11. Miniature semisweet chocolate chips, divided - ¾ cup
12. Cold unsalted butter, cubed - 5 tablespoons

How to cook deliciously - Chocolate-Orange Buckwheat Muffins

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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.