Browsing around the web, curious as I am, I stumbled upon this idea that immediately intrigued me: baking chocolate muffins directly inside oranges. 🍊 I thought, “let’s try it!” because the combination of ORANGE AND CHOCOLATE has always been a huge favorite of mine, and any excuse is good to experiment with something new.
The result? A fragrant, soft, and scenic dessert, perfect to impress with simplicity.
Orange and chocolate pair wonderfully and make these muffins not only delicious but also beautiful to look at. A little surprise that wins over both adults and kids!
For the storage of muffins inside oranges, here are a few tips:
👉 At room temperature (covered with a glass dome or plastic wrap): maximum 1 day, as the fresh part of the orange releases moisture and tends to spoil them.
👉 In the refrigerator: up to 2 days, always covered, but remember that the cream/mascarpone on top should be kept cold. Before serving, leave them out for at least 15 minutes so they aren’t too cold, and you can enjoy them in all their glory.
Honestly… just cook and eat them right away and enjoy!
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I’ve opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Always ON THE TOPIC of recipes with orange and/or chocolate, here are other ideas just below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 oranges (large, organic)
- 2 eggs
- 3.5 oz sugar
- 3.17 oz all-purpose flour
- 0.88 oz unsweetened cocoa powder
- 1/2 packet baking powder
- 4.23 tbsp butter (melted and cooled, or 50 ml of vegetable oil)
- 1.35 fl oz orange juice
- 3.5 oz whipping cream, 35% fat
- 2.82 oz mascarpone
- 0.71 oz powdered sugar
- to taste orange zest (grated)
- to taste cocoa powder
Tools
- Blenders
- Piping Bags
Steps
Cut the oranges in half, carefully hollow them out, and strain the juice (you’ll need about 1.35 fl oz).
In a bowl, whip eggs and sugar until you get a light and fluffy mixture.
Add the cooled melted butter and orange juice.
Pour the batter into the halved oranges, filling up to 2/3 (Yes, I KNOW I overdid it)
Mix flour, cocoa powder, and sifted baking powder.
Bake in a static oven at 356°F for 20-25 minutes or according to your oven’s characteristics.
Once cool, decorate with whipped cream mixed with mascarpone and powdered sugar and add the final touch of grated orange zest.Perfect for a sweet and aromatic treat!
Enjoy your meal!
Annalisa
