Chunky Chocolate Orange Muffins Recipes

CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat the oven to 190/375/gas 5. Line a muffin tin with paper or silicone cases (remember, muffin cases are bigger than cupcake cases, so if you're using a cupcake tray, this mix will probably make more than 12 and will need a little less cooking time).
• Pop the zest & juice from the oranges in a jug, then top up with enough milk, water or orange juice to reach 250ml.
• Add in the beaten egg and oil and stir well.
• In a large mixing bowl, sift the flour, baking powder, salt, bicarb and cocoa powder together. Add the sugar and mix to combine.
• Pour the jug of wet ingredients into the bowl of dry, and quickly and smoothly fold them together.
• Spoon into the awaiting cases and bake for 20 - 25 minutes until the tops spring back when pressed, and a skewer comes out clean.
• Let cool fully before storing or freezing.

CRANBERRY CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Place cranberries, orange zest, and baking soda in a bowl. Pour boiling water on top. Let stand at room temperature for 5 minutes.
• Mix brown sugar, oil, egg, and vanilla extract together in a bowl. Add the cranberry mixture and beat well.
• Stir flour and baking powder together in a separate bowl; stir into the cranberry mixture until just combined. Fold in chocolate chips gently. Spoon batter evenly into the prepared tin.
• Bake in the preheated oven until golden brown and tops spring back when touched, 20 to 25 minutes.

CHUNKY CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 200C/400F/Gas 5, 15 minutes before baking. Line a muffin or deep bun tin try with 7 paper muffin cases or oil the individual compartments well. Place the plain chocolate in a large heatproof bowl set over a saucepan of very hot water and stir occasionally until melted. Remove the bowl and leave to cool for a few minutes.
• Stir the sugar and butter into the melted chocolate, then the milk, vanilla essence and egg. Sift in the flour, baking powder and salt together. Add the chopped white chocolate, then using a metal spoon, fold together quickly, taking care not to overmix.
• Divide the mixture between the paper cases, piling it up in the centre. Bake on the centre shelf of the preheated oven for 20-25 minutes, or until well risen and firm to the touch.
• Lightly dust the tops of the muffins with icing sugar as soon as they come out of the oven, if using. Leave the muffins in the tins for a few minutes, then transfer to a wire rack. Serve warm or cold.

CHUNKY CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat oven to 400° and grease muffin tin.
• In a mixing bowl, combine the butter and sugar; cream until light and fluffy (I use an electric mixer).
• Add in eggs one at a time; beat well after each addition.
• Add in sour cream, orange zest, and orange juice; combine well.
• In another mixing bowl, combine the flour, baking powder, baking soda, and chopped chocolate.
• Add to creamed mixture; stir gently just until blended.
• Spoon batter into muffin tin, filling 3/4 full.
• Bake for 18-22 minutes or until top springs back when lightly touched.
• Set aside to cool.
• Drizzle with melted chocolate.