Blood Orange Chocolate Chips Muffins

Yield: 10 -12 Muffins
Total Time:
45 mins
 
Adapted from Beth Hensperger's Bread "Fresh Lemon Muffins" recipe. If you want to highlight the blood oranges more, omit the chocolate chunks. You'll need about 4 blood oranges to make this recipe. Regular oranges or lemons make good substitutes.

Ingredients

Muffin Ingredients

  • 1 3/4 cups (275g) unbleached, 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 3 Blood Oranges
  • 6 ounces (170g)  Dark Chocolate Chips or Chunks
  • 1/2 cup (115g or 1 stick) Butter, melted
  • 1/2 cup (120ml) fresh Blood Orange Juice
  • 1 teaspoons (5ml)Vanilla Extract
  • 2 Eggs

Blood Orange Glaze

  • 1 Tablespoons (15ml) fresh Blood Orange Juice
  • 1/2 cup (60g) powdered sugar

Directions

  1. Pre-heat oven to 400°F. Grease & flour muffin pan or line with baking cups.

  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and  salt until well mixed.

  3. Combine melted butter, blood orange zest, blood orange juice, vanilla extract and eggs.  Mix until well combined. Fold into the dry mixture until just combined (important- do not overmix). Fold in the chocolate chips or chunks. Spoon into muffin pan cups, mounding full (a large cookie scoop works great for this step).
  4. Bake for 20-25 minutes, or until lightly brown.  Test with a tooth pick to double check center doneness (should come out clean unless it hits chocolate.) 
  5. Make the glaze: Whisk together the blood orange juice and powdered sugar until smooth. Poke muffins in a few places with a toothpick and pour over the glaze. Allow to cool.

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