ORANGE CHOCOLATE CHIP MUFFINS

Orange Chocolate Chip Muffins image

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.