Terry’s Chocolate Orange Muffins – the ultimate breakfast treat for lovers of the famous British treat, with chunks of Terry’s Chocolate Orange baked right inside.
Terry’s Chocolate Orange Muffins
This Terry’s Chocolate Orange Muffins recipe will come as a surprise to nobody who has been following this website for any length of time. My obsession with the flavour combination of chocolate and orange in desserts and baked treats is very well documented here; from a Chocolate Orange Mousse Trifle and Chocolate Orange Cheesecake to a version of Chocolate Orange Banana Bread and many more…just search “chocolate orange” in our search window and you’ll see for yourself.
In the weeks just following Christmas, I had all but cleared the house of all treats by emptying out the freezer of all the leftover cookies and cakes. They were dispersed to family and friends and like most people in the post-christmas calorie haze, I’m trying to bet back to a normal eating pattern. One thing stood in my way.
Every year, without fail, Santa puts a Terry’s Chocolate Orange at the bottom of my stocking and this year it was the last remaining item of Christmas chocolate in the house. So that I wouldn’t eat the whole thing myself, I decided to create a new muffin and bake chunks of the chocolate orange right inside.
To say these were a hit is quite an understatement. Even Spouse, who has more willpower than the rest of the household combined couldn’t resist. I wonder, will I be able to hold out a whole year to make them again? Somehow, I don’t think that’s likely.
Terry’s Chocolate Orange Muffins
Terry’s Chocolate Orange Muffins, ready for that oven.
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- 2½ cups flour
- 1/2 cup cocoa
- 3 tsp baking powder
- 2 eggs
- 1¼ cups sugar
- 1 tsp vanilla extract
- ¼ cup melted butter
- ¼ cup vegetable oil
- 1 cup milk
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp finely grated orange zest
- 1 Terry's Chocolate Orange
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Sift together the flour, cocoa and baking powder and set aside.
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Roughly chop the Terry's Chocolate Orange into chunks, 4 or 5 per segment. You can reserve some large chunks to bake on top of the muffins if you like.
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In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar, and vanilla extract on high speed until foamy and slightly stiffened.
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Mix together the melted butter and vegetable oil in a measuring cup with a spout.
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Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
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Mix together the, milk and apple cider vinegar and add slowly to the mixing bowl continuing to mix but at a reduced speed.
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Mix in the orange zest.
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Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in the chocolate orange chunks.
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Spoon batter into well greased or paper lined muffin tins, filling them to the top.
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Bake in a preheated 400 degree F oven for about 20 - 25 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean.
I followed the directions completely but found that the chocolate chunk on top didn’t look aesthetically pleasing after being baked. In fact it nearly burned. I flicked them off and replaced with an uncooked chunk. I too found the muffins a bit dry and might cook at a lower temp next time. My better half has been stuffing his face with these though. We are loyal Rock Recipe lovers here in Nunavut 🙂
Hello Nunavut! Mine were not dry at all. I like muffins to have a bit of a crusty top but a soft centre. Did you get more than 12 muffins? mine are pretty large pans…and I always use aluminum muffin tins. I find the darker metal ones can bake too quickly. You can safely cut the temp by 375 though. Ovens do very.