Chocolate Orange Muffins
Servings: 12 muffins
Calories: 280kcal
These double chocolate orange muffins make a decadent breakfast or treat! They have a tender crumb, intense chocolate flavor, and a hint of fresh orange.
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Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (50 g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- 2 large eggs at room temperature
- ½ cup (120 g) sour cream at room temperature
- ½ cup (120 ml) orange juice at room temperature, Note 1
- ½ cup (115 g) vegetable oil
- 2 tablespoons orange zest Note 2
- 1 cup (200 g) semi-sweet chocolate chips
Equipment
- Muffin pan
- whisk
Instructions
- Preheat the oven to 450°F (200°C). Grease the muffin pan, or line with paper liners.
- To make the muffin batter: In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Set aside.
- In another large bowl, whisk together the eggs, sour cream, orange juice, vegetable oil and orange zest.
- Combine the wet and dry ingredients and mix until just combined.
- Mix in chocolate chips. Don’t over-mix the batter, or your muffins will turn out tough and dense.
- To bake: Divide the batter into 12 muffin cups. The muffin cups will be pretty full, and that's totally ok!
- Reduce the heat to 375°F and bake the muffins for about 18 minutes, or until the inserted toothpick comes out clean.
- Cool the muffins completely in the muffin pan before taking them out.
Notes
Note 1: It's best to use pulp-free orange juice so you don't have bits of pulp in your muffins.
Note 2: Two tablespoons is the equivalent of about two medium sized oranges.
Storing Tips:
- Let the chocolate muffins cool before you store them, otherwise they will condensate inside the container. Store in an airtight container for up to three days.
- Muffins freeze well! I like to freeze them on a sheet pan or plate first, then transfer them to a large ziplock bag or freezer-safe container. This way they don't get smooshed!
- Let the chocolate muffins cool before you store them, otherwise they will condensate inside the container. Store in an airtight container for up to three days.
- Muffins freeze well! I like to freeze them on a sheet pan or plate first, then transfer them to a large ziplock bag or freezer-safe container. This way they don't get smooshed!
Nutrition
Calories: 280kcal
Carbohydrates: 28g
Protein: 4g
Fat: 18g
Sugar: 15g
Sodium: 156mg