Chocolate Orange Mini Muffins
Brighten your dessert repertoire with these delightful Chocolate Orange Mini Muffins, a perfect fusion of zesty citrus and rich cocoa. Bursting with the tangy aroma of freshly grated orange zest and the indulgent sweetness of mini chocolate chips, these bite-sized treats are a crowd-pleasing option for brunches, snack time, or any festive gathering. Quick to whip up in just 15 minutes with simple pantry ingredients, these mini muffins boast a moist, tender texture thanks to freshly squeezed orange juice and a touch of melted butter. Baked to perfection in under 12 minutes, they're ideal for busy schedules or last-minute cravings. Serve them warm for a gooey chocolate hit or enjoy them at room temperature for a perfectly balanced flavor duo.
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 30 grams cocoa powder
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 100 grams granulated sugar
- 60 grams unsalted butter, melted
- 1 tablespoon orange zest
- 80 milliliters orange juice, freshly squeezed
- 60 milliliters whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 50 grams mini chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line a mini muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk the granulated sugar and melted butter until well combined.
Add the orange zest, orange juice, milk, vanilla extract, and the egg to the butter-sugar mixture. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix.
Fold in the mini chocolate chips until evenly distributed throughout the batter.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the mini muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 138.3 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 962 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
