Blood orange chocolate muffins recipe in muffin tin

Blood Orange Chocolate Muffins

There are few morning treats better than a pastry fresh out of the oven. Nothing makes me happier than cooking or baking for the ones I love, especially when I am lucky enough to have someone as special as Diane who can cook like a badass too, so I know the favor will be returned. Even pre-cappuccino hour baking is looked upon with pleasure. Our occasional treat of a Strawberry Crossover is a delight to make, but it takes a bit of time.  Muffins on the other hand are quick and easy.  

Chocolate Muffins Recipe with Blood Orange |
Blood orange chocolate muffins in a muffin tin close up

Video: Making the Blood Orange Chocolate Muffins with a Blood Orange Glaze

Most of the year we’ll have lemons at the ready from the garden and they make a delightful muffin. But right now blood oranges are ripening by the pounds, so with a little twist a blood orange muffin recipe was born.

And who doesn’t love chocolate? Either with a nice dark chocolate chip or with a few chops of the knife to break up a dark chocolate bar into chunks, it is a perfect addition. Gently mix them into the batter and send to the oven for baking.

Soon the kitchen air will be warm and sweet, have a beautiful coffee or cappuccino, and share the chocolate oozing muffins with everyone the house. Not a bad way to start the morning.


Chocolate Muffins Recipe with Blood Orange |
Blood orange chocolate muffins recipe split open in half
Blood orange chocolate muffins recipe |

Blood Orange Chocolate Muffins with Blood Orange Glaze

Depending on the rich color of your blood orange juice, you might have blue-ish looking muffins. Still delicous! You'll need about 2-3 blood oranges to make this recipe. Regular oranges or lemons make good substitutes.
4.83 from 23 votes


Muffin Ingredients

  • 1 3/4 cups (275g) all-purpose Flour
  • 1 cup (200g) Sugar
  • 1 1/2 teaspoons (6g) Baking Powder
  • 1/2 teaspoon (2g) Baking Soda
  • 1/2 teaspoon Kosher Salt
  • grated Zest of 2-3 Blood Oranges
  • 1/3 cup (80ml) Vegetable Oil or 1/2 cup (115g or 1 stick) melted Butter
  • 1/2 cup (120ml) fresh Blood Orange Juice
  • 2 teaspoons (10ml) Vanilla Extract
  • 2 Eggs
  • 6 ounces (170g) Dark Chocolate Chips or Chunks

Blood Orange Glaze

  • 1-2 Tablespoons (15-30ml) fresh Blood Orange Juice
  • 3/4 cup (90g) powdered sugar


  • Pre-heat oven to 375°F. Grease & flour muffin pan or line with baking cups.
    Preheat oven
  • In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well mixed.
    Whisking together dry ingredients
  • In a large bowl, combine oil or melted butter, blood orange zest, blood orange juice, vanilla extract and eggs.  Mix until well combined. Fold in the dry mixture until just combined (important- do not overmix). Fold in the chocolate chips/chunks (for prettier muffins – reserve a handful of chocolate chips/chunks to place on top after filling the muffin cups). Divide between the muffin pan cups (a large cookie scoop works great for this step).(For bigger muffins, only fill 9-10 muffin pan cups, mounding the batter higher.)
    Filling Muffing Cups
  • Bake for 20-25 minutes, or until lightly brown. Test with a toothpick to check center doneness (should come out clean unless it hits chocolate.) Allow to cool slightly.
    Baked muffins
  • Make the glaze: Whisk together the blood orange juice and powdered sugar until smooth (for a thicker glaze use 1 Tablespoon blood orange juice – for a thinner but more blood orange flavor, use 2 Tablespoons of juice. You can also add fresh blood orange zest to the glaze to increase the blood orange flavor).
    Making blood orange glaze
  • Glaze the muffins. The cooler the muffins and longer the glaze sits, the firmer it becomes.
    Glazing Muffins


Nutrition Information per Serving

Calories: 307kcal, Carbohydrates: 48g, Protein: 4g, Fat: 11g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 222mg, Potassium: 144mg, Fiber: 1g, Sugar: 30g, Vitamin A: 65IU, Vitamin C: 6mg, Calcium: 81mg, Iron: 1mg
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This recipe was originally published in 2010 and re-published in 2021 with updated photos and new video.