Every Christmas as a kid I received a chocolate orange in my stocking. You know, one of those balls of chocolate that you whack on the table and the pieces break into what looks like dozens of orange slices? It’s fascinating as a child because it appears you’re eating fruit when in reality you’re eating chocolate. (And isn’t that every kids dream?!) I grew up in north Florida, so I have always had an affinity for oranges. As a human being, I have always had an affinity for chocolate. I did not realize the incredible duo of chocolate and orange paired together until the wonderful chocolate orange in my stocking years ago. This muffin recipe takes that fantastic flavor pairing to a whole new level. My wonderful taste-tester boyfriend claimed that this was the best muffin he has ever had, and I have no arguments there! The tangy orange flavor mixed with the sweet rich chocolate is a combination that is bold, refreshing, and incredibly delicious. I made these scrumptious muffins to share with my roommates and they lasted a whole 2 days. They’re that good.
- 1¾ cups all-purpose flour
- ½ cup sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. coarse salt
- Grated zest of 3 oranges
- 4-6 oz. bittersweet chocolate, coarsely chopped
- 8 tbsp. unsalted butter, melted
- 2/3 cup freshly squeezed orange juice
- 1 tsp. vanilla extract
- 2 large eggs
- ¼ cup sugar
- ¼ cup orange juice
- Preheat the oven to 400˚ F and line muffin tins with paper liners.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and orange zest. Whisk to blend.
- Coarsely chop the chocolate and stir the chunks into the dry ingredients.
- In a medium bowl combine the wet ingredients: melted butter, orange juice, vanilla and eggs. Whisk to blend.
- Gently fold the combined wet ingredients into the bowl with the dry ingredients, mixing completely.
- Divide the batter between the prepared muffin cups, filling each cup about ¾ full.
- Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan briefly, then transfer to a wire rack.
- While the muffins are baking- make the glaze. Combine the sugar and orange juice in a small saucepan over medium-high heat. Cook, stirring occasionally, until the sugar has dissolved.
- Remove from the heat. Brush the warm glaze over the muffins as they cool. (The glaze will drip off the muffins and be runny if they are both warm, so place muffins on a plate or in a pan when brushing glaze so as not to make a huge mess on your counter top!)
Notes and tips!:
- Source: Annie’s Eats
- The original recipe calls specifically for blood oranges to be used. However, regular oranges work just as well and are much easier to find in stock at your local grocery store. The produce choice is up to you!
- Yield: about 14 muffins