Crunchy Top Chocolate Chip Orange Muffins Recipes

CHOCOLATE ORANGE MUFFINS

Steps:

• Sift together the flour, sugar, baking powder and salt. Set aside. Finely zest an orange and chop the zest even finer with a chef's knife. Add the orange zest to a large bowl along with the eggs milk, cooking oil and vanilla . Whisk all together Fold in the dry ingredients, just until the dry ingredients are incorporated into the batter; do not over mix. When the flour is almost incorporated, fold in the chocolate chips. Spoon batter into 12 well greased muffin tins or 6 jumbo muffin tins. I normally reserve a couple of tablespoons of chocolate chips to sprinkle on top. I also sprinkle on a little turbinado sugar to help get a crispy top. Bake for 15 minutes at 400 degrees F, then reduce the heat to 350 degrees F and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean. Jumbo muffins normally take double the time, but your oven may vary. Use the toothpick test to ensure they are fully baked. Remove from pan after 5 minutes and cool on a wire rack until ready to serve.

ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Whisk milk, sour cream, eggs, oil, and vanilla extract together in a bowl until well combined. Whisk in sugar and orange zest. Stir in flour, salt, and chocolate chips in that order. Dice orange segments and gently fold into batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in tin for 5 minutes. Transfer to a wire rack to cool completely.