These orange chocolate muffins are a delightful mix of tangy orange and sweet chocolate. They are soft, fluffy, and perfect for breakfast or a snack!
Every bite feels like a mini party in your mouth! I love having them with a warm cup of tea. Seriously, they can brighten any gloomy day! 🍊🍫
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your muffins. If you’re looking for a gluten-free version, try a 1:1 gluten-free flour blend instead.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have any, you can use regular milk mixed with a tablespoon of vinegar or lemon juice—let it sit for a few minutes to sour.
Vegetable Oil: For easy mixing and moisture. You can substitute it with melted coconut oil or even applesauce for a healthier twist.
Orange Juice and Zest: Freshly squeezed juice and zest are key for a vibrant flavor. If you’re in a pinch, bottled orange juice works, but fresh is always best! You could also use lemon juice for a different citrus flavor.
Chocolate Chips: I love using semisweet chocolate chips, but you can swap them for dark chocolate or even white chocolate if you’re in the mood for a sweeter treat.
Why is Folding Important When Making Muffins?
Folding is a gentle mixing technique that helps incorporate ingredients without deflating the batter. This step is key to keeping your muffins light and fluffy!
- Use a spatula or wooden spoon to carefully fold the wet ingredients into the dry, making sure to scrape the sides of the bowl.
- Stop mixing as soon as you see no dry flour left. A few lumps in the batter are perfectly okay!
- Folding also helps distribute the chocolate chips evenly while retaining air, so your muffins rise beautifully.
How to Make Orange Chocolate Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- Zest of 1 large orange
- 1/2 cup fresh orange juice (about 1 large orange)
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips or chunks (plus extra for topping if desired)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 18-22 minutes to bake. Don’t forget about the cooling time! Give yourself an extra 5 minutes in the tin and then let the muffins cool on a wire rack. Overall, you can enjoy your muffins in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven heats up, line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined. This ensures that your muffins rise perfectly!
3. Prepare the Wet Ingredients:
In another bowl, mix the buttermilk, vegetable oil, eggs, orange zest, orange juice, and vanilla extract. Whisk all these ingredients together until you have a smooth mixture.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold everything together. Be careful not to overmix—just stir until you don’t see any dry flour. A few lumps are okay!
5. Add the Chocolate Chips:
Fold in the chocolate chips evenly into the batter. This is where your muffins get that delicious chocolatey goodness!
6. Fill the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. If you like, sprinkle a few extra chocolate chips or chunks on top for decoration.
7. Bake:
Place the muffin tin in the oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs.
8. Cool the Muffins:
Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit more.
9. Enjoy!
These muffins are fantastic served warm or at room temperature. They also taste delicious on their own or with a light spread of butter. Enjoy the wonderful blend of orange and chocolate!
img src=”https://stewandspice.com/wp-content/uploads/2025/09/orange-chocolate-muffins.webp” alt=””>
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be denser. If using whole wheat flour, consider adding a tablespoon of extra moisture, like milk or water, to keep the muffins light.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer bag.
Can I Add Nuts or Other Ingredients?
Absolutely! Feel free to mix in nuts, such as walnuts or pecans, or even dried fruits like cranberries. Just keep in mind that adding ingredients can change the texture slightly, so make sure not to overmix the batter.
What If I Don’t Have Buttermilk?
No worries! You can easily make a buttermilk substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using it in the recipe.