WHITE CHOCOLATE ORANGE MUFFINS
Use a good quality of white chocolate on this recipe. Check to make sure it doesn't have a high amount of hydrongenated oil as a filler.
Provided by FloridaGrl
Categories Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven & preheat to 375°F Spray the cups and the rims with the nonstick spray, or drop in the paper cups. If using a silicone pan, spray as directed, then put on a cookie sheet.
- Whisk the flour, baking powder,and salt in a medium bowl until well blended. Set aside.
- Place 4 ounces of the white chocolate and all the butter in the top of a double boiler set over simmering water. If you don't have a double boiler, place the chocolate and the butter in a heat safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the chocolate and butter is melted. Remove from the pot, then continue stirring, away from the heat, until the mixture is smooth. Cool for 10 minutes.
- In a large bowl, whisk the egg and sugar until thick and pale yellow, about 2 minutes. Whisk in the cooled chocolate mixture until smooth, then whisk in the milk, orange extract, and vanilla extract.
- Use a wooden spoon to stir in the remaining chopped white chocolate or white chocolate chips. Stir in the prepared flour mixture, just until moistened.
- Fill the prepared tins 3/4 full. Use any leftover batter for a second baking. Bake for 20 minutes, or until the muffins are browned with slightly rounded tops, and a toothpick inserted into the center of one comes out with a crumb or two attached.
- Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan. Then set them on the wire rack for an additional 5 minutes before serving. If storing these muffins, cool completely before storing in airtight containers or freezer safe bags. The muffins will stay fresh for up to 24 hours at room temperature, or for up to 2 months in the freezer.
Nutrition Facts : Calories 330.4, Fat 14.1, SaturatedFat 8.4, Cholesterol 33.9, Sodium 227.5, Carbohydrate 46.3, Fiber 0.6, Sugar 29.4, Protein 4.9
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 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
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.
WHITE CHOCOLATE MUFFINS
Make and share this White Chocolate Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h5m
Yield 20 muffins
Number Of Ingredients 9
Steps:
- In a mixing bowl, whisk flour, baking powder, and salt until uniform; set aside.
- Add 4 ounces white chocolate and all the butter in the top of a double boiler set over simmering water.
- Stir constantly until half the chocolate and butter is melted.
- Remove the top of the double boiler; continue stirring, away from the heat, until the mixture is smooth; cool for 10 minutes.
- In a large mixing bowl, whisk the egg and sugar until thick and pale yellow (approx 2 minutes).
- Whisk in the cooled chocolate mixture until smooth; whisk in the milk and vanilla.
- Use a wooden spoon and stir in the remaining chopped white chocolate.
- Stir in flour mixture just until moistened.
- Fill muffin tins that have been sprayed with nonstick cooking spray, 3/4 full.
- Bake in a 375°F oven for 20 minutes OR until muffins are browned with sightly rounded tops and pick comes out clean.
- Set pan on a wire rack to cool for 10 minutes.
- Turn muffins out of pan; cool on wire rack for 5 minutes.
- If storing or freezing muffins, cool completely before sealing in airtight container or in freezer-safe plastic bags.
- •Alternative--White Chocolate Orange Muffins: add 2 teaspoons orange extract or 1/2 teaspoon orange oil with the vanilla.
Nutrition Facts : Calories 197, Fat 8.5, SaturatedFat 5.1, Cholesterol 20.3, Sodium 136.5, Carbohydrate 27.8, Fiber 0.3, Sugar 17.6, Protein 2.9
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