Chocolate Orange Mini Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
• Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
• In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

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:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.
• In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.
• In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.
• Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Steps:

• Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
• Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.

Steps:

• Heat oven to 400°F. Place mini paper baking cup in each of 24 mini muffin cups.
• In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt with whisk. In small bowl, mix buttermilk, oil, vanilla and egg with whisk. Add buttermilk mixture and chocolate chips to flour mixture, stirring gently until blended. Divide batter evenly among muffin cups, filling full.
• Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 10 minutes.