This Orange Chocolate Chip Muffins recipe makes a perfect treat for a weekend brunch, grab and go breakfast or after school snack.
I know that orange and chocolate isn’t everyone’s favorite flavor combo. But as someone who grew up eating Terry’s Chocolate Oranges, this has to be one of my favorite flavor combinations.
These Orange Chocolate Chip Muffins make the perfect snack or breakfast idea. In fact, I wouldn’t mind getting a plate full of these warm muffins over the weekend on Mother’s Day. But it might be a slippery slope for my family to give me these Orange-Chocolate Chip Muffins in bed… I’m going to start expecting muffins in bed every weekend morning.
I promise you, you will never want to buy store-bought muffins again. It’s such a great recipe to make when you want delicious muffins fast. Even though citrus season is coming to a close, I am still going to be making these muffins year round.
Orange Chocolate Chip Muffins Ingredients
Dry Ingredients
- Flour: this recipe uses both all purpose flour and almond flour. This helps keep the chocolate chips suspended in the muffin batter when it is baking.
- Leavening agents: we will use both baking powder and baking soda in this muffin recipe. This helps the muffins rise and also give the muffins that nice golden brown color.
- Spices: I only add salt to this recipe, but you can also add ground cinnamon if you wanted a warmer taste.
- Sweetener: white sugar is used in this recipe, but if you have orange sugar that would be an excellent replacement.
- Mix-ins: semi-sweet chocolate chips are what I use, but I also love using rich dark chocolate chips instead.
Wet Ingredients
- Fresh orange: both the orange zest and the fresh orange juice is used in this recipe. It is important to use both as it gives these muffins a more fresh orange flavor.
- Dairy: unsalted butter and sour cream are what I use in this recipe, but you could easily use salted butter and Greek yogurt instead.
- Eggs: I use large eggs, but you could also make flax eggs if you wanted an egg free version.
- Extract: I put vanilla extract in all of my baked goods, but almond extract would work here too.
Tips
Storage: Store any leftover orange chocolate muffins in an airtight container
For fluffy muffins: Make sure you don’t overmix your batter! I still remember when I was in my Cooking class in grade 8 the teacher said that overmixing will create cone shaped and tough muffins. You only need to mix until just combined.
What type of oranges to use: I prefer Navel oranges since they are easy to come by, but using a Cara Cara or Blood Orange would work well too.
Add some coarse sugar. If you want a more bakery style muffin, add some coarse sugar on top of the muffins. If you wanted a more caramelized top, try topping the muffin batter with either coconut sugar or brown sugar before baking.
Skip the paper liners. My toddler often accidentally eats the paper liners, so I will instead spray the muffin tin with non-stick spray before scooping the batter into it. While this does take a lot longer to clean, at least my small children aren’t eating paper.
More Delicious Muffins
If you love these Orange Chocolate Chip Muffins, then you should make these easy muffin recipes next:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Orange Chocolate Chip Muffins
Ingredients
- 1 3/4 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/3 cup orange zest (from 2 large oranges)
- 1/2 cup fresh orange juice (from 2 large oranges)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup unsalted butter melted
- 1/3 cup sour cream
- 1 cup chocolate chips
Instructions
- Preheat the oven to 400℉. Line muffin tins with 16 paper liners and set aside.
- In a medium bowl, mix together the all purpose and almond flours, baking powder, baking soda and salt.
- In a large bowl, mix together the sugar and orange zest until fully combined. Mix in the orange juice, eggs, vanilla, butter and sour cream.
- Slowly mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
- Divide the batter evenly into the prepared muffin tins and bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Leave a Reply