Creating Orange and Chocolate Muffins is a delightful journey into the world of baking, where the tangy zest of oranges meets the rich decadence of chocolate in each fluffy, moist bite. This recipe falls under the Quick Breads category, perfect for those moments when you crave homemade goodness without spending hours in the kitchen.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- Zest of 2 oranges, finely grated
- 2 eggs
- 1/2 cup sour cream
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 2/3 cup chocolate chips or chopped chocolate
Nutrition Facts (Per Serving):
- Calories: 337.5
- Total Fat: 17.3g
- Saturated Fat: 10.4g
- Cholesterol: 71.8mg
- Sodium: 60.3mg
- Total Carbohydrates: 43.6g
- Dietary Fiber: 2.1g
- Sugar: 21.3g
- Protein: 5.5g
Directions:
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Preheat your oven to 400°F (200°C). Prepare your muffin tin by greasing it lightly or lining with paper liners.
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In a large mixing bowl, beat together the softened butter and sugar until creamy and fluffy.
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Add the finely grated orange zest to the butter-sugar mixture. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
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Mix in the sour cream until the batter is smooth and well combined.
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In a separate bowl, combine the baking powder, baking soda, and all-purpose flour.
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Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
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Fold in the chocolate chips or chopped chocolate gently into the batter.
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Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
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Bake in the preheated oven for about 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
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Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serving:
These Orange and Chocolate Muffins are best enjoyed warm or at room temperature. They pair wonderfully with a hot cup of coffee or tea, bringing out the citrusy notes of the orange zest and the indulgent sweetness of chocolate. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Tips:
- For extra citrus flavor, you can add a tablespoon of fresh orange juice to the batter along with the sour cream.
- If you prefer a lighter texture, you can substitute half of the all-purpose flour with cake flour.
- To make these muffins even more decadent, drizzle them with a simple glaze made from powdered sugar and orange juice once they’ve cooled.
These muffins are a delightful treat any time of day, whether as a quick breakfast, a midday snack, or a sweet ending to a meal. The combination of orange and chocolate is sure to impress your family and friends, making these muffins a favorite in your baking repertoire.
