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Orange Chocolate Muffins

5 from 1 vote
Elien Lewis
These orange chocolate muffins are the perfect mix of bright citrus and melty dark chocolate. They’re soft, moist, and full of flavor.
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A close-up of an orange chocolate chip muffin with a large bite taken out, revealing its moist, golden interior and melted chocolate chips—perfect alongside a scoop of colorful Funfetti Ice Cream.
Prep Time 10 minutes
Cook Time 20 minutes
Chilling time 1 hour
Total Time 1 hour 30 minutes
Servings 12

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.

Notes

Both metric and US customary measurements are provided. Use the toggle to switch between the two. 
Storing and Freezing
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.

Nutrition

Serving: 1muffinCalories: 318kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 56mgSodium: 233mgPotassium: 146mgFiber: 2gSugar: 23gVitamin A: 349IUVitamin C: 4mgCalcium: 77mgIron: 2mg
Keyword chocolate, muffins, Orange
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