Directions

• Preheat the oven to 350°F. Grease a standard muffin tin with pan spray, making sure to coat the top of the tin as well. If desired, add paper liners (Note: do not use silicone liners, as the batter will bubble up at the sides, causing the streusel to sink into the middle.) Set aside.
• Whisk flours, baking soda, baking powder, salt and chia seeds in a large bowl. In separate bowl, cream butter and sugar until light and fluffy. Add orange zest, and then add 1 egg at a time on low.
• Mix together milk, orange juice and vanilla. Add to the butter-sugar mixture gradually in three parts, alternating with the dry ingredients, until just combined. Scrape down the sides and mix briefly to combine.
• Fill muffins cups and top with a heaping tablespoonful of streusel, patting gently to adhere. Bake for 18–22 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove to a wire rack and cool completely.
• Sprinkle cooled muffins with powdered sugar, a few sliced almonds and extra orange zest.
• Streusel
• In a medium bowl, mix together flour, brown sugar and salt. Cut in chilled butter using a pastry cutter or two knives until the size of small peas. Refrigerate while you prepare the rest of the ingredients.