These orange chocolate chip muffins are deliciously soft and moist. It takes almost 30 minutes from preparing the muffin batter to baking. No mixer needed!
If you love my orange cake loaf and love chocolate orange combination, then you’ll love these orange muffins with chocolate chips. This recipe is adapted from my orange cake loaf and orange blueberry muffins.
They are moist and light. You can have these muffins at breakfast or serve them as a dessert.
You need a few simple ingredients.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- All purpose flour-It gives structure.
- Baking powder-It works as a leavener.
- Salt-It is optional. I use just a little to balance the flavor and it brings the flavors out but you can omit it if you don’t use salt.
- Orange– I use the zest of 2 oranges and juice of 3 oranges.
- Sugar-I use just enough granulated sugar.
- Egg-I use room temperature eggs.
- Butter-I use melted butter that gives moisture.
- Milk-I use it for flavor and moisture.
- Chocolate Chips– I use semi sweet chocolate chips.
Step by step instructions
First I place the flour, baking powder and salt in a large bowl and stir with a whisk. I set it aside.
Then I mix the zest of orange and sugar with a whisk to release the orange flavor. Once mixed I add the eggs and stir for almost 20 seconds or so until just combined.
Next I mix in the milk, cooled melted butter and orange juice.
I pour the wet ingredients over the flour mixture and stir with a whisk.
Before adding the chocolate chips, I place them in a small bowl with 1 tablespoon of flour and stir with a spoon to avoid chocolate chips sinking to the bottom while baking.
I add the chocolate chips to the batter and fold with a spatula.
Finally I fill the batter to the top into a paper lined 12 cup muffin tin and bake for 18 minutes or until a toothpick that is inserted into the center comes out clean.
I let the muffins stay in the muffin pan for 10 minutes and then gently remove and place on a wire rack to cool. Enjoy!
You can keep the cooled muffins in an airtight container for 3 days at room temperature, 5 days in the fridge and 2 months in the freezer. You should thaw overnight in the fridge or thaw at room temperature.
Recipes with Chocolate and Orange!
- Chocolate Orange Ganache Cake
- Chocolate Orange Ganache
- Chocolate Orange Shortbread Cookies
- Candied Covered Candied Orange Peels
- Candied Orange Slices
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Orange Chocolate Chip Muffins
Ingredients
- 255 grams (1 and ¾ cups and 1 tablespoon) all-purpose flour, dip and sweep
- 1 tablespoon baking powder
- ⅛ teaspoon salt (optional)
- 105 grams (½ cup) granulated sugar
- 18 grams (2 tablespoons) orange zest*
- 2 large eggs, room temperature
- 80 grams (⅓ cup) milk, room temperature
- 115 grams (½ cup) unsalted butter**, melted and cooled
- 180 grams (¾ cup) fresh orange juice*, sieved
- 135 grams (¾ cup) chocolate chips
Instructions
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place 245 grams (1 and ¾ cup) of flour, baking powder and salt if using in a large bowl and stir with whisk. Set aside.
- Mix the sugar and orange zest in a medium bowl with a whisk to bring the orange flavor out.
- Add the eggs and stir with a whisk for 20-30 seconds until just combined.
- Mix in the milk, cooled melted butter and orange juice.
- Pour the wet ingredients(egg mixture) over the dry ingredients (flour mixture) and mix until just combined.
- Mix 115 grams ( almost ⅔ cup) of chocolate chips with 10 grams (1 tablespoon) of flour in a small bowl. Fold them into the batter with a spatula.
- Divide the batter evenly to the top into the 12 cup muffin pan.
- Bake for 18 minutes or until a toothpick that is inserted into the center of the muffins comes out clean. You can start to check the muffins after 15 minutes as baking time may change from oven to oven. You shouldn't overbake so the muffins will be moist. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to cool.
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