“Can you make me muffins?” Message on the fb page of ‘Sabrina’s Kitchen’ from the little one far away, after seeing these:
So as soon as the opportunity to send them arose, I got to work… However, to change it up, I decided to make him Montersino’s orange and chocolate muffins, a recipe I noted down a few years ago while watching a cooking show.
Like all muffins, they are very easy to make, plus they are chocolaty, super soft, and delicious.
I replaced the candied orange peel with clementine zest, and chocolate chips and used mandarin liqueur instead of Cointreau.
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups all-purpose flour (or 00)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup brown sugar
- 3/4 cup dark chocolate chips
- 3 tbsp candied orange peel
- 2 eggs
- 1 1/4 cups milk
- 1/3 cup rice oil
- 1 1/4 tsp liqueur (mandarin or orange)
- 1 tbsp baking powder
- as needed mandarin zest (or grated orange)
Preparation of Orange and Chocolate Muffins
– In a bowl, sift flour, baking powder, and cocoa, mix them and add the beaten eggs, then slowly add the other liquids.
– Without overmixing, add the chips (not all) and the peels (if using) or the zests and chopped chocolate.
– Fill the muffin cups 3/4 full, using both aluminum and slightly smaller paper ones, sprinkle with the remaining chips and bake at 340°F for 15’/20’.
– Orange and Chocolate Muffins decorated with candied orange
Notes:
– Instead of rice oil, you can use 2.5 oz of melted butter.
– If desired, you can chop the candied orange until you obtain an orange paste to put in the batter.
– Eggs should always be weighed; in this recipe, 75 g of egg is required, which means two eggs, one whole and the other added after foaming, until reaching the precise amount.
