Best Orange Chocolate Cinnamon Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE ORANGE MUFFINS



Chocolate Orange Muffins image

Chocolate Orange Muffins. So quick and easy! A moist, delicious muffin with chocolate chips and orange zest baked inside.

Provided by Copyright Barry C. Parsons 2019

Categories     Muffins, Scones, and Tea Biscuits

Time 25m

Number Of Ingredients 10

2 ½ cups flour
¾ cup sugar
½ tsp salt
4 tsp baking powder
2 eggs
1 cup milk
1/2 cup canola oil (or other vegetable oil)
Zest of one orange, finely grated
1 tsp vanilla extract
¾ cup dark chocolate chips

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.

Nutrition Facts : Calories 313 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 regular size muffin, Sodium 285 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CINNAMON ORANGE MUFFINS



Cinnamon Orange Muffins image

From the Betty Crocker website - I love this recipe because it is so easy to throw together. I like making them in both the mini size and regular size muffin tins. Great for breakfast or midday snack.

Provided by HokiesMom

Categories     Quick Breads

Time 22m

Yield 24 mini-muffins, 24 serving(s)

Number Of Ingredients 9

2 cups biscuit mix (like Bisquick)
1/4 cup sugar
1/4 cup butter, softened
1/2 cup low-fat milk
1 teaspoon orange peel, grated
1 egg
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

Steps:

  • Preheat oven to 400°F
  • Grease bottoms only of 24 miniature muffin cups or use cooking spray, or line with paper baking cups. (If using regular sized muffin tin, prepare 12 tins).
  • In medium bowl, stir baking mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds.
  • Place batter evenly between prepared muffin cups.
  • Bake 12 minutes or until light golden brown. (Bake 20 minutes if using larger muffin tins).
  • In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture.
  • Serve warm if you can but they keep well in an air-tight container too.

Nutrition Facts : Calories 128.8, Fat 7.5, SaturatedFat 4.1, Cholesterol 24.5, Sodium 173.6, Carbohydrate 14.3, Fiber 0.3, Sugar 9.1, Protein 1.3

ORANGE CHOCOLATE MUFFINS



Orange Chocolate Muffins image

I'm sure you can make this in a loaf pan as well.

Provided by S

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
4 (1 ounce) squares semisweet chocolate, grated
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons margarine, softened
¾ cup white sugar
2 eggs
1 tablespoon orange zest
¼ cup orange juice
½ cup buttermilk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.
  • In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.
  • In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.
  • Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Nutrition Facts : Calories 237.3 calories, Carbohydrate 35.2 g, Cholesterol 31.4 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 346.6 mg, Sugar 18.3 g

CHOCOLATE ORANGE MUFFINS



Chocolate Orange Muffins image

This is from a book entitled "Muffins" by Elizabeth Alston. My husband and daughter have enjoyed making these together for years.

Provided by Nancy42454

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 10

2 medium oranges, well scrubbed and wiped dry
3 ounces bittersweet chocolate
1 cup sugar
1/2 cup butter, at room temperature
2 large eggs
1/2 cup buttermilk or 1/2 cup sour cream
1/2 cup freshly squeezed orange juice
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour

Steps:

  • Preheat oven to 375 degrees.
  • Grease muffin cups or use foil baking cups.
  • Finely grate orange peel.
  • Try to take just the orange part.
  • A little white pith will probably adhere.
  • Chop chocolate with large knife, or use chocolate chips.
  • Using a wooden spoon or an electric mixer, beat sugar and butter in a large bowl until pale and fluffy.
  • Beat in eggs one at a time.
  • Add orange peel.
  • Add yogurt, orange juice, baking powder and baking soda.
  • Mix very well.
  • Batter will be quite liquid.
  • Sprinkle flour, then chocolate, over batter.
  • Fold gently, just enough to blend flour.
  • Scoop the batter into muffin cups.
  • Bake 15 to 25 minutes, until golden brown and springy to touch.
  • Let cool on wire rack.
  • Serve hot or warm.

AWESOME ORANGE CHOCOLATE MUFFINS



Awesome Orange Chocolate Muffins image

Great muffins for breakfast or anytime! This recipe came from a cookbook put out by David Letterman's mom Dorothy, called "Home Cookin' with Dave's Mom". It's a great book full of wonderful recipes and sweet stories!

Provided by loof751

Categories     Breads

Time 30m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 11

2 cups flour
3 teaspoons baking powder
1/3 cup sugar
1/2 teaspoon salt
1/2 cup orange juice
1 teaspoon orange peel
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup milk
1 egg
3/4 cup chocolate chips

Steps:

  • In a medium bowl, combine flour, baking powder, sugar, salt, and orange peel.
  • In another bowl, combine orange juice, oil, vanilla, milk, and egg.
  • Add orange juice mixture to dry ingredients and stir just until mixed. Fold in chocolate chips.
  • Grease 12 muffin cups, or line with paper or foil liners. Fill each cup 2/3 full with batter.
  • Bake at 400 degrees for 18-20 minutes.

Nutrition Facts : Calories 486.2, Fat 26.1, SaturatedFat 6.6, Cholesterol 32.4, Sodium 395.6, Carbohydrate 59.7, Fiber 2.5, Sugar 24.4, Protein 6.7

DARK CHOCOLATE & ORANGE MUFFINS



Dark Chocolate & Orange Muffins image

Make and share this Dark Chocolate & Orange Muffins recipe from Food.com.

Provided by swirlycinnacakes

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 3/4 cups plain all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup caster sugar
1 tablespoon orange zest
1 cup dark chocolate, roughly chopped
1 cup plain low-fat yogurt (no gelatin)
1/4 cup unsalted butter, softened
2 eggs
2 tablespoons orange juice

Steps:

  • Preheat oven to 180°C.
  • Line muffin tin with paper.
  • Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.
  • In another smaller bowl, combine the yogurt, butter, eggs and orange juice until well blended.
  • Add the wet mixture to the dry mixture and mix until just combined.
  • Spoon the batter carefully into the prepared muffin tin.
  • Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer.
  • Remove from oven and cool for 5 minutes. They are ready to serve straight away.

Nutrition Facts : Calories 230.8, Fat 10.9, SaturatedFat 6.5, Cholesterol 46.6, Sodium 74.9, Carbohydrate 31.7, Fiber 2.4, Sugar 14.3, Protein 5.5

ORANGE CHOCOLATE CHIP MUFFINS



Orange Chocolate Chip Muffins image

Categories     Chocolate     Side     Bake     Orange     Spring

Yield makes 16 muffins

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 tablespoons freshly grated orange zest
1 1/2 cups semisweet or bittersweet chocolate chips

Steps:

  • Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Line two standard muffin pans with 16 paper baking cups or lightly butter the muffin cups.
  • Combine the flour, baking soda, cinnamon, and salt in a large bowl and set aside.
  • Using a mixer set on high speed, cream the butter and sugar in a large mixing bowl for 5 minutes, or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla, sour cream, milk, and orange zest, and beat until smooth, occasionally scraping down the sides of the bowl.
  • Turn the mixer to low and combine the flour mixture with the butter mixture, beating just until incorporated, with no streaks of flour remaining. Fold in the chocolate chips.
  • Spoon the batter into the muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly and are a light golden color, or a toothpick inserted into the center comes out clean.
  • Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

Related Topics