Dark Chocolate Orange Muffins Recipes

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.

DARK CHOCOLATE & ORANGE MUFFINS

Steps:

• Preheat oven to 180°C.
• Line muffin tin with paper.
• Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.
• In another smaller bowl, combine the yogurt, butter, eggs and orange juice until well blended.
• Add the wet mixture to the dry mixture and mix until just combined.
• Spoon the batter carefully into the prepared muffin tin.
• Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer.
• Remove from oven and cool for 5 minutes. They are ready to serve straight away.

ORANGE CHOCOLATE MUFFINS

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.

ORANGE CHOCOLATE MUFFINS

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.

FABULOUS ORANGE CHOC-CHIP MUFFINS

Steps:

• Combine dry ingredients in a large bowl.
• Combine wet ingredients in a small bowl.
• Mix the wet ones into the dry ones until the flour is just moistened. The batter will be quite thin.
• Add chocolate chips ( I use couverture chocolate roughly chopped into chunks).
• Bake at 200c for 20 minutes.

CRANBERRY CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Place cranberries, orange zest, and baking soda in a bowl. Pour boiling water on top. Let stand at room temperature for 5 minutes.
• Mix brown sugar, oil, egg, and vanilla extract together in a bowl. Add the cranberry mixture and beat well.
• Stir flour and baking powder together in a separate bowl; stir into the cranberry mixture until just combined. Fold in chocolate chips gently. Spoon batter evenly into the prepared tin.
• Bake in the preheated oven until golden brown and tops spring back when touched, 20 to 25 minutes.

CHOCOLATE ORANGE MUFFINS

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.