Orange and chocolate muffins — soft, tender and delicious. One combination I particularly love in desserts is oranges and chocolate! The scent of the oranges pairs beautifully with the sweetness of dark chocolate, creating delicious treats that always win everyone over, just like the recipe I want to tell you about today. Soft and fragrant orange cakes with chocolate, perfect for breakfast, for an afternoon snack or anytime during the day, and they are really simple to prepare. With oranges don’t miss the recipe for the Soft Orange Bundt Cake and the recipe for Soft Orange Cookies. And with oranges it’s the right time to prepare a delicious Orange Marmalade. Let’s run to the kitchen and make some fantastic Orange and Chocolate Muffins together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 169.56 (Kcal)
- Carbohydrates 23.75 (g) of which sugars 10.69 (g)
- Proteins 3.42 (g)
- Fat 7.48 (g) of which saturated 4.49 (g)of which unsaturated 2.84 (g)
- Fibers 3.20 (g)
- Sodium 13.22 (mg)
Indicative values for a portion of 68 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Orange and Chocolate Cakes
- 2 eggs
- 1/2 cup + 1 tbsp granulated sugar
- 3 1/2 tbsp butter
- 1 orange (unwaxed/untreated)
- 1 1/3 cups all-purpose flour
- 3 oz dark chocolate
- 2 tsp baking powder (8 g)
- as needed powdered sugar (for decorating)
What you need to prepare the Orange Muffins
- Hand mixer
- Muffin liners
How to prepare Orange and Chocolate Muffins
Wash the orange. Grate the zest and set it aside. Squeeze the orange to obtain the juice; you will need about 1/2 cup (110–120 ml) of orange juice, so add another half orange if necessary.
Beat the eggs with the sugar using an electric mixer for 6–7 minutes until the mixture is pale and frothy. Add the melted butter, the orange juice and the zest. Mix.
Add the sifted flour and the baking powder. Mix. Finally add the dark chocolate in small pieces and fold in gently with a spatula to combine it with the batter. Fill silicone muffin liners about two/thirds full. I made 10 muffins.
Bake the Orange and Chocolate Muffins in a preheated static (conventional) oven at 356°F for 22–24 minutes. Always perform the toothpick test to check the doneness inside. Let them cool before removing from the liners and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The muffins will stay soft and tender in a container for 2–3 days
If you prefer, you can replace the butter with 3 1/2 tbsp (about 50 ml) of seed oil or light olive oil
You can replace the dark chocolate with 70 g of chocolate chips
If you don’t want to use silicone liners you can replace them with paper liners placed in the appropriate muffin tray
Also don’t miss the recipe for Soft Orange and Chocolate Cookies
