Orange and chocolate muffins are soft, light, and incredibly fragrant treats.
They are ready in just thirty minutes and are perfect to please everyone with their softness and deliciousness. They are ideal for breakfast or as a delightful snack in the mid-morning or mid-afternoon.
To make them even more inviting, I decorated the muffins with dark chocolate chips on top, and I made some even more delicious by filling them with hazelnut cream.
Let’s get baking!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Orange and Chocolate Muffins
- 1 3/4 cups all-purpose flour
- 1/2 cup orange juice
- 4 tsp baking powder
- 3 eggs
- 7 tbsp granulated sugar
- 1/3 cup vegetable oil
Tools
10 muffin-resistant molds
Steps for Orange and Chocolate Muffins
In a bowl, beat the eggs with the sugar using electric beaters until the mixture is frothy and light.
Pour in the oil, orange zest (if edible), and orange juice.
Add the baking powder and flour gradually, continuing to beat with the electric beaters until all the ingredients are well combined.
Once finished, gently mix the batter with a spatula.
Place the paper molds on a baking tray.
With the help of a spoon, begin to fill the molds halfway.
In some muffins, insert a teaspoon of hazelnut cream in the center of the batter.
In others, add some dark chocolate chips on top.
Bake in a preheated static oven at 350°F for about 25 minutes, placing the tray in the middle of the oven. Check the cooking with a toothpick.
Let the orange muffins cool down completely before enjoying them with immense satisfaction.
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Storage
Orange and chocolate muffins keep perfectly at room temperature. Once they are completely cool, store them in an airtight container or under a glass dome.
This way, they will maintain their softness and fragrance for about 3-4 days.
