Chocolate and Orange Muffins

Up close shot of a chocolate chip and orange muffin with an orange glaze

These chocolate orange muffins will have you counting down the minutes until break time so you can dig in. Dark chocolate chips combined with a batter containing orange juice and orange zest, plus a vanilla orange glaze drizzled on top will leave you in citrus heaven. Easily batched, meal prepped, and frozen.

Prep Time10

Active Time25

Total Time35

Course: Snack

Cuisine: American

Keyword: chocolate orange muffins, orange muffins

Yield: muffins

Calories: 311kcal

Materials

2.5 cups all purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ cup unsalted butter softened
2 egg
⅓ cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 cup dark chocolate chips

Orange Galze

1 cup powdered sugar sieved
2 tablespoons orange juice
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F/180°c. Line a 12 hole muffin tin with paper muffin liners and set aside.
Add the flour, sugar, baking powder and baking soda to a large mixing bowl. Mix until well combined and set aside.
2.5 cups all purpose flour, 1 cup sugar, 1 teaspoon baking soda, 1 teaspoon baking powder
In a separate bowl beat the softened butter, eggs, orange juice, orange zest, and vanilla until smooth with no lumps. Pour the orange batter into the large mixing bowl with the flour mixture and mix until just combined.
½ cup unsalted butter, 2 egg, ⅓ cup orange juice, 1 tablespoon orange zest, 1 teaspoon vanilla extract
Fold in the chocolate chips until evenly distributed.
1 cup dark chocolate chips
Divide the muffin batter between the muffin tin. Bake the muffins for 20-25 minutes, or until lightly golden and cooked through. Remove from the oven and allow to cool in the muffin tin for about 10 minutes before removing and transferring to a wire rack to cool completely.
For the glaze mix the powdered sugar, orange juice and vanilla in a small bowl until it is smooth with no lumps.
1 cup powdered sugar, 2 tablespoons orange juice, 1 teaspoon vanilla extract
Once the muffins have cooled, dip the tops into the orange glze, and transfer back to the wire rack. Allow the glaze to set for about 5 minutes before serving.

Notes

Tips

Use a cookie scoop to make evenly dividing the batter between the muffin tin holes easier and mess-free.

The muffins are cooked through if they spring back when lightly touched in the center.

A skewer or toothpick can also be inserted into the center of a muffin. If the skewer or toothpick comes out clean, the muffins are done.

Use a sieve to sieve the powdered sugar before adding it to the bowl. This removes lumps and makes it easier to combine with the rest of the ingredients.

Storing

Store in an airtight container at room temperature for up to 3 days. They can also be stored in the fridge if preferred.

These muffins freeze well also. Allow them to cool completely to room temperature before freezing in a single layer for up to 3 months.

They can be frozen with the orange glaze, however, the glaze may become sticky when thawed.

Nutrition