Blood Orange Chocolate Muffins with Blood Orange Glaze
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.
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.
-Todd
Blood Orange Chocolate Muffins with Blood Orange Glaze
Ingredients
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
Instructions
- Pre-heat oven to 375°F. Grease & flour muffin pan or line with baking cups.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well mixed.
- 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.)
- 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.
- 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 an increased blood orange flavor).
- Glaze the muffins. The cooler the muffins and longer the glaze sits, the firmer it becomes.
Nutrition
Click Here for more More Blood Orange Recipes
More Blood Orange Ideas:
- Blood Orange Margarita – You must try this!
- Substitute blood orange for the Meyer Lemon in our Meyer Lemon Scones
- Smitten Kitchen’s Blood Orange Tart
This recipe was originally published in 2010 and re-published in 2021 with updated photos and new video.
These were tasty but mine came out blue as well. I believe it is due to the deep red color of my blood oranges.
I made these for breakfast last week and it was the first time I had ever tried a blood orange. Loved them!
I just made these with oranges (cos that’s what i had) and they are incredible. I halved the recipe and got 5 muffins. Hope I can store them for 2-3 days (don’t want to eat all 5 in one day ;).
Thanks for such an easy and delicious muffin recipe.
Hi 🙂
I fell in love just when I saw these muffins. Really.
In Poland we don’t have blood oranges (or even regular oranges, lemons… We have to import them. That is very very sad but climate is too cold) so when I saw today at local market “Sicilian oranges” I had to buy them. Now ingredients are waiting in two bowls. I am sticky like caramels because every orange has to be ‘examined’ by me and my taste buds. AMAZING! You made me green with envy with your oranges – they are surely much better than bought in market 🙂
These are DELICIOUS!!!!
Thank you for the fast response! I will definitely tell u guys how the muffins come out, thanks again 🙂
The recipe is GREAT, did’nt need to alter it. Muffins came out moist and tender. Thanks a lot!
I just love your blog! and your images STUNNING! I’m planning to make this recipe but since I like moist soft muffins I was wondering if the liquid ingredients are enough to make them fluffy or do I need to add more oj/eggs or maybe buttermilk. Thanks for the advice!
Thanks for the sweet compliments!
The ratio for these muffins creates the perfect texture for us so we haven’t deviated from it. A key to fluffiness is when adding the liquid ingredients to the sifted dry ingredients, is to barely mix until combined. The less you can mix the better. We always mix at this point by hand, so we have better control and precision.
If you play with the recipe, we’d love to hear how the changes come out!
Todd
I read about you guys in the Sunset magazine and I love this blog! The pictures are fantastic and I marked several recipes. I made these muffins today and they were delicious…but my batter was blue and the muffins are blue inside too. Do you have any idea how that happened and your muffins are just white?
Hi Carrie,
Welcome. Thank you so much for the sweet compliments.
Blue? We’ve never had that happen. It always gets a tinge pinkish from our blood oranges and I can’t think of anything which would cause that. Sorry we can’t be of more help. Maybe another reader will have some experience in regards to this. At least they were tasty!
T & D
Yes, they are delicious! Thanks for the idea!
I have made these a few times now and the latest batch turned blue too! Definitely caught me by surprise. Maybe because the blood oranges I used today were particularly dark?
Yes, the colors in blood oranges vary so much, everything from a light orange to red to a deep red. There are no two blood oranges that have the same color. Well, not at least that we’ve seen from our trees. Glad you’re enjoying the muffins!
blood orange in a chocolate muffin these look great :O)
Mmm, I really love the combination of chocolate and oranges. I’m thinking I might try this with regular oranges first and go from there. Thanks for sharing!
something tells me omitting the chocolate chunks would be a bad idea — i love that combination, and now i’m really curious to try it with blood orange. great photos, of course.
Made these today using Navel oranges (cause that’s what I had around) and they turned out wonderful!! Thanks for the great recipe.
I love the extra edge of blood oranges and of course their intense color. Diane’s a lucky woman 8).
wow, those are some very big chunks of chocolate in those muffins! totally yummy!
I love blood oranges, but have never thought about pairing them with chocolate. What a totally great idea. Fantastic looking muffins Todd!
Oh my goodness, these look beautiful and I bet they taste even better.
I just wish I could get more consistent access to blood oranges. I love them so.
So pretty!
Great way to start the day. The muffins look marvelous.
Can’t wait to try this recipe. I NEVER bake but this looks too good to pass up. 🙂
How did I not find your blog until now? Your images are stunning and I’m running across the street to buy blood oranges right this minute.
Yes you are correct, blood oranges and muffin are great combination. Oh I thought that the blood oranges are in the mixture of the flour muffin. I love that it was glazed. Dark chocolate would be the delight on the tongue when you eat the muffins and the blood orange glaze would make you truly happy. This is one hell bloody muffin. Thank you very much for sharing your recipe.
Hi Kathy. Actually the blood orange is in both. There is juice and zest in the muffin, but the really kicker comes from the glaze.
what an awesome way to start the morning!
If I could ask for such things, I would. Hans toasts bread for me. But he does make a mean cup of coffee. Todd, you mind teaching my man your skillz in the kitchen?
oh yummy. :o)
We could really enjoy these at our Chocolate Breakfast Club gathering!
i once had a chocolate-orange truffle from a box of chocolates and it was vile. that said, i’m willing to try the combination again simply because of this post. your pictures are phenomenal and your recipe looks terrific!
They look fantastic – chocolate and orange is my favorite. How do you get the tops so nicely rounded? Mine always come out flat!
I need to find someone to make me breakfast. Or to do the dishes after I make breakfast. Preferably both.
Wow, these muffins look delicious!
And I thought those blood orange margaritas look good! I can’t wait to try these!
Citrus and dark chocolate…that is my hubby’s favorite combination! If I can still find the blood oranges here, I will definitely make these. The pictures are stunning.
“not a bad way?” How about “totally awesome”? 🙂 Granted, I still need to taste my first blood orange on my next trip to the states…
What a nice flavor combination Blood Oranges and Chocolate. I like the way the light reflects off of the orange, very nice.
Oh, these pictures send me into the bloody orange muffin craving like no other. Beautiful and scrumptious.
Although I’m not blessed with access to such a lovely bounty, I’m pleased you are since your inspiration leads to recipes like this darlin’. Delightful!
Wow, now that is my kind of muffin! Simply gorgeous!
Absolutely beautiful and what a great combination. I’ve never had blood orange and chocolates together. And they’re just very inviting.
Now this looks yummy… I like the blood orange glaze idea. Is it tangy enough without the zest? I can’t imagine it would be… not with the blood oranges I have sampled… but then, you grow your own, right? So, maybe.
The blood orange flavor is subtle even with the zest. I think we put so much chocolate in ours that it dominated the flavors. The glaze is where most of the blood orange flavor comes from.
Not at all a bad way to start a day! I’d love to see how the rest of the day went! yum!
Oh this is so the wrong post to read as you wake up… It’ll make me dream of chocolate and blood oranges for the rest of the day – and happily deadly it is! Thank you for the beautiful photos, recipe and post. You two are truly an inspiration.
Oh yum. These look and sound absolutely fabulous.
One question: how do you do this thing called “keeping chocolate in the house for such occasions”? Because whenever I try that it always seems to have disappeared by the time I need it for something.
Sasa- Lol! We always have secret stashes of chocolate hidden through out the house 😉