Chocolate Chip Orange Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Whisk milk, sour cream, eggs, oil, and vanilla extract together in a bowl until well combined. Whisk in sugar and orange zest. Stir in flour, salt, and chocolate chips in that order. Dice orange segments and gently fold into batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• In medium mixing bowl, combine flour, sugar, baking powder, salt and chocolate chips.
• In a small mixing bowl, whisk together milk, vegetable oil, egg,and orange oil or peel until light.
• Add wet ingredients to dry and stir together for 20 seconds, or only until ingredients are just moist.
• If you see lumps, it is OK to leave them.
• Lightly grease cups of 12-cup muffin pan and fill each 2/3 full w/batter.
• Sprinkle 1/2 teaspoon sugar over each for a crunchy, sugary crust.
• Bake in preheated 400 F oven for 18 to 20 mins.

Steps:

• Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
• Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
• In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
• Pour the wet ingredients into the dry and stir VERY gently together until just combined.
• Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
• Bake for 15 min (fan)\20 min (non fan) until risen and firm.
• For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.

Steps:

• Combine Mix I in a big bowl.
• Combine Mix 2 in a smaller bowl and pour into the big bowl.
• Combine the two mixes until just combined - do not over mix.
• Bake at 375 F for 20-25 min until golden on top.

Steps:

• Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Line two standard muffin pans with 16 paper baking cups or lightly butter the muffin cups.
• Combine the flour, baking soda, cinnamon, and salt in a large bowl and set aside.
• Using a mixer set on high speed, cream the butter and sugar in a large mixing bowl for 5 minutes, or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla, sour cream, milk, and orange zest, and beat until smooth, occasionally scraping down the sides of the bowl.
• Turn the mixer to low and combine the flour mixture with the butter mixture, beating just until incorporated, with no streaks of flour remaining. Fold in the chocolate chips.
• Spoon the batter into the muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly and are a light golden color, or a toothpick inserted into the center comes out clean.
• Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.