Chocolate Orange Muffins

AuthorBryanCategory
Rating

I thought these up one night when I was craving chocolate covered orange slices. Since I did end up going so heavy handed with the chocolate I labeled these muffins as more of a dessert but no matter when you decide to eat them, they will taste pretty great!

Yields12 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins

Ingredients:
 1 cup chocolate chips
 1 orange, zested and juiced
 2 cups all purpose flour
 2 tsp baking powder
 ¼ tsp salt
 ½ cup butter
  cup granulated sugar
 2 eggs
 ½ cup milk
 1 ½ cups powdered sugar

1

Preheat oven to 375 degrees. Gather all ingredients, if the butter is not room temperature you can microwave it for no more than 10 seconds and whisk it to get a creamy consistency

2

Cream the butter, half of the orange zest and the 2/3 cup of sugar together in a large bowl.

3

Add in the eggs, blending one at a time into the batter

4

Mix in baking powder and salt then add flour and milk in small increments.

5

Next we want to fold in the chocolate chips with a rubber spatula.

6

Grease or add paper liners to your muffin tin, divide the batter evenly into the tin and bake for 25 minutes. Pro tip: I like to use an ice cream scoop to divide up the batter; it makes it a lot easier and quickens the process.

7

Sift your powdered sugar into a medium sized bowl, add the remaining orange zest then juice your orange into the bowl as well. Blend until glaze has a smooth consistency.

8

Once muffins are finished baking transfer immediately to a cooling rack that has been placed on top of parchment paper. Let them cool for about 2 minutes then spoon the glaze over top of the muffins liberally. Note that it gets a little messy hence the need for parchment paper.

Ingredients

Ingredients:
 1 cup chocolate chips
 1 orange, zested and juiced
 2 cups all purpose flour
 2 tsp baking powder
 ¼ tsp salt
 ½ cup butter
  cup granulated sugar
 2 eggs
 ½ cup milk
 1 ½ cups powdered sugar

Directions

1

Preheat oven to 375 degrees. Gather all ingredients, if the butter is not room temperature you can microwave it for no more than 10 seconds and whisk it to get a creamy consistency

2

Cream the butter, half of the orange zest and the 2/3 cup of sugar together in a large bowl.

3

Add in the eggs, blending one at a time into the batter

4

Mix in baking powder and salt then add flour and milk in small increments.

5

Next we want to fold in the chocolate chips with a rubber spatula.

6

Grease or add paper liners to your muffin tin, divide the batter evenly into the tin and bake for 25 minutes. Pro tip: I like to use an ice cream scoop to divide up the batter; it makes it a lot easier and quickens the process.

7

Sift your powdered sugar into a medium sized bowl, add the remaining orange zest then juice your orange into the bowl as well. Blend until glaze has a smooth consistency.

8

Once muffins are finished baking transfer immediately to a cooling rack that has been placed on top of parchment paper. Let them cool for about 2 minutes then spoon the glaze over top of the muffins liberally. Note that it gets a little messy hence the need for parchment paper.

Chocolate Orange Muffins

Let the glaze set on the muffins for about 10 minutes and then dig in, enjoy!

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