Orange Chocolate Chip Muffins

These vibrant orange chocolate chip muffins taste unlike any you’ve had before ~ you’ll notice the difference at first bite.

these muffins have true fresh orange flavor

• My orange chocolate chip muffins are made with my signature citrus-infused sugar. It creates a vibrant natural citrus flavor unlike any other flavoring method.
• The zest delivers true fresh orange flavor ~ you can’t get that from juice, flavorings, or extracts.

how to make the orange sugar

1. Peel the zest from a large orange with a vegetable peeler.
2. Pulse/process the zest and sugar together in a food processor.

easy one bowl orange chocolate chip muffins

You can use this method with just about any muffin recipe like my popular Orange Cardamom Muffins or my Double Chocolate Muffins. The key is sifting the dry ingredients right into the bowl so you don’t need an extra one.

1. Whisk together the wet ingredients.
   • this includes the orange sugar, oil, eggs, and vanilla.
2. Sift in the flour, baking powder, baking soda, and salt.
3. Fold everything together, along with the chocolate chips.

orange chocolate chip muffins faqs

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Orange Chocolate Chip Muffins

5 from 1 vote

Soft, cake-style muffins made with fresh orange zest and studded with chocolate chips.

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Prep Time:10 minutes minutes

Cook Time:20 minutes minutes

Total Time:30 minutes minutes

Servings: 10 muffins

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Equipment

• standard muffin pan paper liners optional

Ingredients

 

US CustomaryMetric

Orange sugar

• 3/4 cup sugar
• zest of 1 large orange, peeled with a vegetable peeler*

Wet Ingredients

• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup creme fraiche, sour cream, or yogurt
• 1/4 cup orange juice, juiced from the orange you zested
• 1 Tbsp vanilla paste or extract

Dry Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

chocolate chips

• 1 cup semi sweet chocolate chips

Instructions

• Preheat oven to 375 and butter and flour a muffin tin, or line with muffin tin liners.
• Place the sugar and orange peel in a food processor and pulse/process until the zest has completely broken down (no chunks left) and the sugar is moist, pale orange, and fragrant.
• Add the orange sugar to a large mixing bowl and whisk in all the wet ingredients to combine well.
• Sift the dry ingredients into the bowl (you can whisk them together in a separate bowl if you prefer, and then add them.) Fold everything together gently until there is no dry flour left. Make sure you scrape the sides and very bottom of the bowl to get everything evenly incorporated, but don't over mix. I like to use a silicone 'spoonula' for this.
• Scoop the batter into the prepared muffin tins, I got 10 large muffins.
• Bake for 18-20 minutes until risen and starting to turn golden brown around the edges. A toothpick inserted into the center of a muffin should come out without wet batter clinging to it. Note: all ovens are different so adjust as necessary.
• Let the muffins cool for a few minutes before removing to a rack.
• Your muffins are best enjoyed the same day, but you can store leftover muffins in an airtight container at room temperature. They can be frozen for up to 3 months.

Notes

*The vegetable peeler will remove much more of the flavorful zest than a grater will.  Wiggle the peeler over the zest of the orange, peeling just the orange part ~ the white pith is bitter. I remove all the zest from a large orange for best flavor.

Leftovers and freezing

Pop day old muffins in the micro for 20 seconds to revive that amazing aroma. They’re special enough for office potluck parties, especially in winter when a cozy muffin is everything.

Freeze muffins for up to 3 months.

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Course: Breakfast

Cuisine: American

Author: Sue Moran

Keyword: baking, breakfast, chocolate chip, citrus, fall, muffins, orange, snack

Nutrition

Calories: 270 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 2 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 34 mg · Sodium: 190 mg · Potassium: 151 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 80 IU · Vitamin C: 3 mg · Calcium: 59 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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