Blood Orange Chocolate Chip Muffins


One of my favorite treats as a child was chocolate oranges. These strange treats were a staple in our Christmas stockings and it was one of the things I looked forward to the most on Christmas morning. Shaped like an orange, right down to the fruit’s sections, the chocolate was infused with orange flavor and when you “smashed” them, the pieces of chocolate split into perfect little orange sections. I always knew I should savor them but the flavor combination was so enticing that it was hard to stop after eating just one or two.

Fast forward to adulthood and while I’ve outgrown my fondness for overly sweet chocolate, the combination of orange and chocolate remains enticing. And because of this, these blood orange and chocolate chip studded muffins are a favorite on Christmas morning and any morning throughout the year. The recipe is an adaptation from White on Rice Couple and these muffins are now a favorite breakfast treat for my family. I love to use miniature chocolate chips since I think they give you more chocolate for your bite. Lots of fresh orange zest and fresh squeezed juice ensure plenty of orange flavor throughout the muffin. And to ensure there really is enough orangey goodness in the muffins, they are topped with an fresh orange juice glaze. Simply put, these muffins are delicious.


For the muffins:

1 3/4 cups all-purpose flour

1/2 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Zest of 3 oranges

6 ounces miniature chocolate chips

1/2 cup plain Greek yogurt

2/3 cup fresh squeeze blood orange juice

2 teaspoons vanilla extract

2 eggs

For the orange glaze:

1/4 cup sugar

  • 1/4  cup fresh blood orange juice

    Pre-heat oven to 400°F. Grease & flour muffin pan.

  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, sea salt and zest until well mixed.
  • Stir in the chocolate chips
  • Combine the yogurt, blood orange juice, vanilla extract and the eggs in a large bowl, mixing until well combined.
  • Fold in the dry mixture, stirring until just combined.
  • Spoon the batter into the prepared muffin pan cups.
  • Bake for 20-25 minutes, or until the tops are lightly brown and a toothpick inserted into the center of a muffin comes out clean.
  • While the muffins bake, combine the sugar and juice in a small saucepan.
  • Stirring occasionally, heat over medium heat until the sugar has melted. Set aside.
  • Allow the muffins to cool slightly then poke the tops of the muffins a few times with a toothpick.
  • Pour the warm glaze over the tops of the muffins.
  • These muffins are best served warm.

Yields: 9 large muffins


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