Best Orange Chocolate Muffins Recipes

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.

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.

DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
• Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
• Divide batter among prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
• Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

INCREDIBLE ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350, have eggs at room temperature Cream butter and sugar in a mixing bowl until light and fluffy. Add the eggs and mix on medium until incorporated.
• Add grated orange zest, flour, baking soda, baking powder and sour cream, mix inches Add orange juice and chocolate chips, mix on low for about 30-45 seconds, until mixed well.
• Fill greased muffin pan cups a little more than half full, bake at 350 for 12 min or more, until cake tester comes out clean - depends on your oven, should be between 12 and 15 minutes; mine usually takes 13 minutes
• Enjoy!

ORANGE CHOCOLATE MUFFINS

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.

ORANGE CHOCOLATE MUFFINS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, orange juice and zest. Combine the flour, baking powder, baking soda and grated chocolate; stir into creamed mixture just until moistened. Fill paper-lined muffin cups three-fourths full., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• In medium mixing bowl, combine flour, sugar, baking powder, salt and chocolate chips.
• In a small mixing bowl, whisk together milk, vegetable oil, egg,and orange oil or peel until light.
• Add wet ingredients to dry and stir together for 20 seconds, or only until ingredients are just moist.
• If you see lumps, it is OK to leave them.
• Lightly grease cups of 12-cup muffin pan and fill each 2/3 full w/batter.
• Sprinkle 1/2 teaspoon sugar over each for a crunchy, sugary crust.
• Bake in preheated 400 F oven for 18 to 20 mins.

CHOCOLATE ORANGE MINI MUFFINS

Steps:

• Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
• Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.

VEGAN ORANGE CHOCOLATE OATMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk flour, sugar, oats, baking powder, and salt together in a bowl.
• Measure out 1 cup of reserved mandarin orange liquid; add liquid and vegetable oil to flour mixture and stir until batter is well-combined. Fold oranges and chocolate chips into batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until golden brown, about 25 minutes.

ORANGE, CHOCOLATE & CINNAMON MUFFINS

Steps:

• Sift the flour and baking powder together into a bowl.
• Then stir in remaining ingredients mixing thoroughly.
• Carefully spoon mixture into each muffin cup.
• Bake in a preheated oven at 400°F for 15-20 minutes.

CRUNCHY-TOP CHOCOLATE CHIP ORANGE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a muffin tin with liners. Mix the topping ingredients together in a bowl and set aside. In a large bowl, whisk together flours, baking powder, salt and sugar to remove all lumps. Measure out milk, then to the measuring cup add in orange juice, vanilla and egg, mixing to combine. Add to dry ingredients, mixing until just combined, then add in melted butter and orange zest, stirring until mixed. Fold in chocolate chips. Using a 1/4 cup measure, scoop batter equally into liners. Top each with brown sugar topping, then bake for 15-18 minutes, or until muffins are set.

ORANGE CHOCOLATE CHIP MUFFINS

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.

CHOCOLATE-ORANGE BUCKWHEAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
• Whisk 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt together in a large bowl. Make a well in the center and set aside.
• Whisk eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest in a medium bowl until combined. Add egg mixture and 1/2 cup chocolate chips to the flour mixture; stir until just combined. Divide batter evenly among the prepared muffin cups, filling each with about 1/4 cup.
• Whisk remaining 1/2 cup gluten-free flour and remaining 1/3 cup brown sugar together in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate chips and remaining 1/2 teaspoon orange zest until just combined. Crumble about 2 tablespoons streusel mixture over each muffin.
• Bake in the preheated oven until a wooden toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Remove from pan, place on a wire rack. Let cool completely, about 1 hour.

CHOCOLATE CHIP ORANGE MUFFINS

Steps:

• Preheat oven to 400F. Stir together flour, sugar, baking powder, and salt. Beat the egg and add to flour mixture. Add milk & veg. oil, stirring only to moisten flour. Mix in chocolate chips and orange peel. Fill greased muffin tins (2 3/4 inches in diameter) 2/3 full. Bake 20-25 minutes.

CHOCOLATE OATMEAL ORANGE MUFFINS

Steps:

• Preheat your oven to 400 degrees. Combine all the dry ingredients in a large bowl: flour, oats, sugar, baking powder, salt, cinnamon. Whisk the egg in a smaller bowl. Add the buttermilk. Microwave the Nutella until it's thinner, like a chocolate sauce, about 20-25 seconds or so (do not do this in the actual Nutella container). Whisk the Nutella into the egg and buttermilk mixture until smooth. While whisking, gradually pour in the juice from your orange. Whisk in the orange zest and applesauce. Pour the wet mixture over the dry ingredient and continue to whisk until the ingredients are well combined. Stir in the mini chocolate chunks. Place paper muffin cups in a standard muffin pan. Fill each cup to the top with batter. Bake for 18-20 minutes.

VEGAN CHOCOLATE ORANGE MUFFINS

Steps:

• Mix your dry ingredients reserving about a third of the chocolate chips for topping.
• Then add the wet ones and stir well.
• Divide between 12 cake or muffin cases (in a muffin tin is best), topping with the remaining chips. Bake at 200C/400F for 15 to 20 minutes until well risen and browning.

ORANGE RICOTTA CHOCOLATE CHIP MUFFINS RECIPE

Steps:

• _12 MUFFINS prep time_ 10 MINUTES cook time_ 18-20 MINUTES total time_ 30 MINUTES1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and orange zest. Rub the orange zest and sugar together with your fingers.3. Using an electric mixer, beat the butter and sugar and orange zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, orange juice, and vanilla extract.4. Add the dry ingredients and mix until just blended. Stir in the chocolate chips. Using an ice cream scoop or large spoon, divide the batter evenly between the 12 muffin cups.5. Bake muffins for about 18-20 minutes, or until the tops are slightly golden brown. Let muffins cool completely.6. While the muffins are cooking, make the glaze. In a medium bowl, whisk together powdered sugar, orange zest, and orange juice. Drizzle glaze over muffins. Let the muffins sit until glaze hardens_

CHOCOLATE ORANGE MUFFINS

Steps:

• Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
• Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
• In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
• Pour the wet ingredients into the dry and stir VERY gently together until just combined.
• Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
• Bake for 15 min (fan)\20 min (non fan) until risen and firm.
• For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.

WHITE CHOCOLATE ORANGE MUFFINS

Steps:

• Position the rack in the center of the oven & preheat to 375°F Spray the cups and the rims with the nonstick spray, or drop in the paper cups. If using a silicone pan, spray as directed, then put on a cookie sheet.
• Whisk the flour, baking powder,and salt in a medium bowl until well blended. Set aside.
• Place 4 ounces of the white chocolate and all the butter in the top of a double boiler set over simmering water. If you don't have a double boiler, place the chocolate and the butter in a heat safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the chocolate and butter is melted. Remove from the pot, then continue stirring, away from the heat, until the mixture is smooth. Cool for 10 minutes.
• In a large bowl, whisk the egg and sugar until thick and pale yellow, about 2 minutes. Whisk in the cooled chocolate mixture until smooth, then whisk in the milk, orange extract, and vanilla extract.
• Use a wooden spoon to stir in the remaining chopped white chocolate or white chocolate chips. Stir in the prepared flour mixture, just until moistened.
• Fill the prepared tins 3/4 full. Use any leftover batter for a second baking. Bake for 20 minutes, or until the muffins are browned with slightly rounded tops, and a toothpick inserted into the center of one comes out with a crumb or two attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan. Then set them on the wire rack for an additional 5 minutes before serving. If storing these muffins, cool completely before storing in airtight containers or freezer safe bags. The muffins will stay fresh for up to 24 hours at room temperature, or for up to 2 months in the freezer.

DARK CHOCOLATE & ORANGE MUFFINS

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.