Chocolate-Orange Buckwheat Muffins

Chocolate-Orange Buckwheat Muffins

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 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. Step 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. Step 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. Step 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. Step 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.