Orange Chocolate Chip Cupcakes

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.