Chocolate Orange Muffins
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Chocolate Orange Muffins. So quick and easy! A moist, delicious muffin with chocolate chips and orange zest baked inside.
I was up early this morning in time to make these deadly chocolate orange muffins for breakfast. The wife and kids will follow their noses downstairs this morning for sure.
This basic muffin recipe is quite old and one I used for many years. The base recipe is a real, one bowl winder with very simple directions.
I've used it many times, since I was a kid. I've added almost every kind of berry to the basic recipe and they always turn out very well.
Experiment with it yourself and even add some spices to the batter if you like. Blueberry and cinnamon is an awesome flavour combination too.
You'll find this recipe so easy to make that you'll be making it in minutes after just a few batches. Weekend brunch can now include muffins that are only minutes to make and get into the oven.
What a nice way to wake up the family.
I like dark chocolate chips at 50% cocoa in this Chocolate Orange Muffins recipe but any kind you prefer can be used. Make these with any kind of oranges you like using what's in season, like tangerines or clementines for a festive version.
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Chocolate Orange Muffins
Chocolate Orange Muffins. So quick and easy! A moist, delicious muffin with chocolate chips and orange zest baked inside.
Ingredients
- 2 ½ cups flour
- ¾ cup sugar
- ½ teaspoon salt
- 4 teaspoon baking powder
- 2 eggs
- 1 cup milk
- ½ cup canola oil (or other vegetable oil)
- Zest of one orange, finely grated
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate chips
Instructions
Sift together the flour, sugar, baking powder and salt. Set aside.
Finely zest an orange and chop the zest even finer with a chef's knife.
Add the orange zest to a large bowl along with the eggs milk, cooking oil and vanilla . Whisk all together
Fold in the dry ingredients, just until the dry ingredients are incorporated into the batter; do not over mix.
When the flour is almost incorporated, fold in the chocolate chips.
Spoon batter into 12 well greased muffin tins or 6 jumbo muffin tins.
I normally reserve a couple of tablespoons of chocolate chips to sprinkle on top. I also sprinkle on a little turbinado sugar to help get a crispy top.
Bake for 15 minutes at 400 degrees F, then reduce the heat to 350 degrees F and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean.
Jumbo muffins normally take double the time, but your oven may vary. Use the toothpick test to ensure they are fully baked.
Remove from pan after 5 minutes and cool on a wire rack until ready to serve.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
1 regular size muffinAmount Per Serving Calories 313Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 33mgSodium 285mgCarbohydrates 42gFiber 2gSugar 19gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I've been making muffins as my speciality for the past 30 years and have never found a recipe that didn't work for me until I tried Orange Chocolate muffins. It calls for a whole orange and raisins in the food processor along with the rest of the wet ingredients and then folded with the dry ingredients. I've made them a couple of times and each time they taste awesome but don't rise like a muffin does normally. Do you have any suggestions to alter the recipe? I'd like to give them as a hostess gift but they don't look very good when they're flat on the top, even though they taste very good.
I think you are a bit confused here. That does not sound like my recipe at all. Raisins? A whole orange in a food processor? None of those appear in this recipe.
You're right this is not your recipe I'm talking about. I was just asking advice for another recipe. Sorry for the confusion.
This seems like it might be a very old recipe for you but it’s amazing! Best muffin recipe I’ve tried in a long time!
Could you use the Terry's orange chocolate plus the zest ?
Sure.
Your instructions call for the zest of an orange and then to chop it. Do we chop the orange in a food processor and when do we add it to the batter ?
I just remove the zest with the fine side of a box grater or rasp, then I put it on a cutting board and chop it even finer with a chef knife.
Does that mean that you do not add the Orange? Do you grate the zest and chop the zest? I took it to mean to zest the Orange, then chop the Orange and add it to the batter. They are in the oven now. Hope I am right.
Just made these they are delious
I've just made a batch, however with a minor change. I added the orange juice and pulp in place of some of the milk, I put the orange in a measuring cup and filled it to the 1 cup mark with milk. I can't wait til they come out of the oven!
Delicious muffins although I expected more of an orange flavour with the added orange parts. Will try next time with lemon and cranberries!
what do you call "cooking oil" ???
It looks like that was an autocorrect fail! Should have been canola oil, or any vegetable oil really.