Preheat the oven to 180°C (350°F) and line an 8-cup muffin tin with muffin liners.

Brown 100 g butter in a small saucepan over medium heat until it smells nutty and has golden-brown milk solids. Set it aside to cool slightly.

Finely zest 1 orange. Rub the zest into 60 g caster sugar with your fingertips until the sugar is fragrant and slightly damp.

Add 60 g brown sugar and the cooled browned butter to the orange sugar. Stir until evenly combined.

Stir 50 g yogurt and 1 tsp vanilla extract into the sugar mixture until smooth.

Whisk 1 egg into the wet mixture until fully incorporated.

Sift 170 g all-purpose flour, 30 g almond flour, and 1.5 tsp baking powder together into a separate bowl.

Fold the dry ingredients into the wet mixture, alternating with 100 ml milk. Stop folding as soon as no dry flour streaks remain.

Whisk 30 ml orange juice into the batter just until combined.

Divide the batter evenly among the 8 lined muffin cups. Fill each liner about three-quarters full.

Sprinkle the muffin tops with 8 g almond flakes and 20 g chocolate chips.

Bake at 180°C (350°F) for 18 to 20 minutes. Test the center with a skewer; it is done when the skewer comes out clean.

Cool the muffins in the tin for 5 minutes. Transfer them to a rack and serve warm or at room temperature.