Orange Chocolate Muffins
These orange chocolate muffins combine fresh orange with pockets of melty dark chocolate. They’re soft, moist, and bursting with flavor, with a gorgeous golden color thanks to the orange zest!
About these muffins
I pack the batter with lots of fresh orange zest, which gets rubbed into the sugar first to bring out its oils and make the flavor really come through (and gives color too!) After mixing everything together, I like to rest the batter in the fridge for an hour. This step lets the flour fully hydrate, giving the muffins a tender crumb. It also thickens the batter slightly, making it easier to scoop into the liners.
A few key ingredients and why
Quick method
- Line a 12 muffin pan with liners
- Start by rubbing the orange zest into the sugar to release the oils.
- Whisk in the eggs, melted butter, sour cream, milk, orange juice, and vanilla.
- Gently fold in the dry ingredients and chocolate.
- Chill the batter for an hour before scooping it into muffin tins.
Storing
Keep the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Reheat them briefly to bring back their fluffy texture and remelt the chocolate. To freeze, let them cool completely before sealing in a freezer-safe container. They’ll keep for up to 3 months. When you’re ready to enjoy, thaw at room temperature, microwave for 20 – 30 seconds, or warm in a 180°C (350°F) oven for about 10 minutes.
More Muffin Recipes
Orange Chocolate Muffins
Ingredients
- 250 g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 200 g granulated sugar
- 2 Tablespoons orange zest
- 2 large eggs room temperature
- 120 g whole milk room temperature
- 113 g unsalted butter melted and slightly cooled
- 60 g orange juice fresh
- 60 g sour cream or greek yogurt, room temperature
- 1 teaspoon vanilla paste or extract
- 160 g Semi-sweet chocolate chips or chopped chocolate chunks
Topping
- 2-3 Tbsp granulated sugar
Instructions
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside.250 g all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, use your fingertips to rub the sugar and orange zest together until it’s fragrant. 200 g granulated sugar, 2 Tablespoons orange zest
- Whisk in the eggs, milk, melted butter, orange juice, sour cream, and vanilla. 2 large eggs, 120 g whole milk, 113 g unsalted butter, 60 g orange juice, 60 g sour cream , 1 teaspoon vanilla paste
- Gently fold in the dry ingredients along with the chocolate chips, mixing only until everything is just combined. Cover the bowl and chill the batter in the fridge for about an hour. 160 g Semi-sweet chocolate chips
- When you’re ready to bake, preheat the oven to 425°F (220°C) and line a muffin tin with paper liners. Divide the batter evenly between the cups. Sprinkle over a thin layer of granulated sugar (optional but gives a lovely crisp top.) 2-3 Tbsp granulated sugar
- Bake for 5 minutes at 425°F (220°C), then lower the oven to 350°F (180°C) and continue baking for 15–18 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean.
Hope you love these as much as I do! 🙂