These soft-as-a-cloud muffins are little bites of sunshine! The fresh orange juice adds brightness, while the gooey chocolate chips keep everyone coming back for more. A delightful combo for kids’ birthdays, teatime treats, or office snack trays. The use of butter and oil in this recipe is what makes these extra special as oil keeps them moist and butter gives that irresistible bakery flavour.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tray with paper liners or grease lightly with oil or butter.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. This gives the muffins a light texture and helps evenly distribute the rising agents.
Toss your chocolate chips with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins while baking.
In another bowl, whisk together the melted butter, oil, and sugar until smooth.
Add eggs one at a time and beat until fully incorporated.
Stir in the fresh orange juice, zest, and yogurt or buttermilk. The mixture may look slightly curdled, which is normal.
Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing as soon as you don’t see any flour pockets. You may also add a few drops of orange food colour if you like.
Fold in the floured chocolate chips.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way.
Bake in the preheated oven for 18–22 minutes. Check with a toothpick—if it comes out clean or with just a smear of chocolate, they are done.
Let them cool in the pan for 5 minutes before transferring to a wire rack.
These taste great slightly warm but hold up wonderfully at room temperature too.
These pair beautifully with a chocolate ganache or a simple orange glaze if you're feeling indulgent.
To make them extra pretty, sprinkle a few extra chocolate chips on top of the batter before baking.
You can swap chocolate chips with chopped dark chocolate for more intense bursts of flavor.
Can I use store-bought orange juice instead of freshly squeezed?
Yes, you can use store-bought orange juice, but freshly squeezed juice will give a brighter and fresher flavor.
Can I make these muffins dairy-free?
Yes, you can substitute the yogurt or buttermilk with a non-dairy alternative like coconut yogurt or almond milk with a splash of vinegar.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these muffins?
Yes, these muffins freeze well. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
Can I use white chocolate chips instead of dark or semisweet chocolate?
Yes, white chocolate chips can be used for a sweeter variation of the muffins.
“Exploring the science of deliciousness!” I invite all you wonderful food lovers to join me on a culinary journey as I delve into new wholesome recipes and baking adventures. As a content creator and physicist,I combine my love for science and culinary arts to share mouth-watering food ideas with you. Let’s cook, bake, and enjoy the wonders of food together!
...
