CHOCOLATE ORANGE MUFFINS
Steps:
- Preheat the oven to 190/375/gas 5. Line a muffin tin with paper or silicone cases (remember, muffin cases are bigger than cupcake cases, so if you're using a cupcake tray, this mix will probably make more than 12 and will need a little less cooking time).
- Pop the zest & juice from the oranges in a jug, then top up with enough milk, water or orange juice to reach 250ml.
- Add in the beaten egg and oil and stir well.
- In a large mixing bowl, sift the flour, baking powder, salt, bicarb and cocoa powder together. Add the sugar and mix to combine.
- Pour the jug of wet ingredients into the bowl of dry, and quickly and smoothly fold them together.
- Spoon into the awaiting cases and bake for 20 - 25 minutes until the tops spring back when pressed, and a skewer comes out clean.
- Let cool fully before storing or freezing.
Nutrition Facts : Calories 203 kcal, Carbohydrate 30 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 156 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHOCOLATE ORANGE MINI MUFFINS
Mini muffins are just the right size for small children. However, if you prefer, you can also bake these in medium muffin tins. They will make about 15 medium muffins or 30 mini muffins. From Annabel Karmel's First Meals.
Provided by Zee7181
Categories Quick Breads
Time 32m
Yield 30 muffins
Number Of Ingredients 7
Steps:
- Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
- Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.
ORANGE MINI MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 3 dozen mini muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
- Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
- Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
- In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.
MINI ORANGE MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30 small muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and butter small muffin tins. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup sugar and butter until smooth. Add the eggs and beat until fluffy.
- In a glass measuring cup, combine buttermilk and baking soda and set aside. In a small bowl, whisk together flour and salt; add to the butter mixture alternately with the buttermilk, beating until well mixed.
- In a food processor, grind the raisins and orange zest. Add to the batter and combine. Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes.
- Remove the tins to a cooling rack. Brush the tops of the muffins with orange juice and sprinkle with remaining 1/2 cup sugar while still warm; let stand 5 minutes. Remove muffins from pans.
ORANGE CHOCOLATE CHIP MUFFINS
Orange and chocolate are heavenly together. Dust with powdered sugar if desired. If you like the chocolate melted, lightly warm muffins in the microwave before serving.
Provided by shazzieau
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Whisk milk, sour cream, eggs, oil, and vanilla extract together in a bowl until well combined. Whisk in sugar and orange zest. Stir in flour, salt, and chocolate chips in that order. Dice orange segments and gently fold into batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 214 calories, Carbohydrate 28.2 g, Cholesterol 27 mg, Fat 10.8 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 200.4 mg, Sugar 16.7 g
ORANGE MINI MUFFINS
It doesn't take long for Amy Karp of Spanish Fork, Utah to fix these bite-size citrus muffins. "Not only are they delicious and moist, but they fill the house with a fabulous aroma," she says.
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat the egg, orange juice, sour cream, oil, orange zest and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 94 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE CHOCOLATE MUFFINS
I'm sure you can make this in a loaf pan as well.
Provided by S
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.
- In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.
- In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 35.2 g, Cholesterol 31.4 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 346.6 mg, Sugar 18.3 g
INCREDIBLE ORANGE CHOCOLATE CHIP MUFFINS
These muffins are a staple in my house, they are amazingly fluffy and almost cake-like but light and SO delicious - not to mention easy! Taste them once, you'll make them over and over! Enjoy!
Provided by petite clementine
Categories Quick Breads
Time 23m
Yield 24 regular and 12 mini muffins, 12-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350, have eggs at room temperature Cream butter and sugar in a mixing bowl until light and fluffy. Add the eggs and mix on medium until incorporated.
- Add grated orange zest, flour, baking soda, baking powder and sour cream, mix inches Add orange juice and chocolate chips, mix on low for about 30-45 seconds, until mixed well.
- Fill greased muffin pan cups a little more than half full, bake at 350 for 12 min or more, until cake tester comes out clean - depends on your oven, should be between 12 and 15 minutes; mine usually takes 13 minutes
- Enjoy!
ORANGE CHOCOLATE MUFFINS
No one can resist these muffins, which feature a pleasant pairing of orange and bittersweet chocolate. They're sensational for breakfast with a warm mug of coffee or tea. -Anna Pidhirny, Gibsonia, Pennsylvania
Provided by Taste of Home
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, orange juice and zest. Combine the flour, baking powder, baking soda and grated chocolate; stir into creamed mixture just until moistened. Fill paper-lined muffin cups three-fourths full., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
CHOCOLATE ORANGE MUFFINS
These are very easy to make and taste gorgeous, soft and fluffy on the outside with a chocolate orange centre
Provided by rs28967
Time 25m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
- Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
- In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
- Pour the wet ingredients into the dry and stir VERY gently together until just combined.
- Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
- Bake for 15 min (fan)\20 min (non fan) until risen and firm.
- For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.
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