How to Make Chocolate-Orange Buckwheat Muffins - A Step-by-Step Guide

Looking for a delicious and healthy muffin recipe? These Chocolate-Orange Buckwheat Muffins are the perfect combination of rich chocolate and bright citrus flavors, all wrapped up in a wholesome and satisfying buckwheat base. Whether you need a grab-and-go breakfast option or a satisfying snack, these muffins are sure to hit the spot.

These muffins are not only delicious, but they're also gluten-free and packed with nutrients. Buckwheat, despite its name, is not a type of wheat at all...

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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

Information

  • 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

  • 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

    298 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 45mg
    • Sodium: 186mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 4g
    • Total Sugars: 20g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 81mg
    • Iron: 1mg
    • Potassium: 133mg