Dark Chocolate Orange Muffins
Indulge in the perfect harmony of rich, bittersweet dark chocolate and vibrant citrus with these Dark Chocolate Orange Muffins. Infused with freshly grated orange zest and a splash of freshly squeezed orange juice, these muffins are bursting with zesty brightness to complement the decadence of melted dark chocolate chunks in every bite. The recipe combines pantry staples like cocoa powder, buttermilk, and vanilla extract to create a moist and tender crumb, while a simple mixing technique ensures bakery-quality results in under 40 minutes. Whether you're treating yourself to a luxurious breakfast, an afternoon snack, or a dessert, these muffins are guaranteed to impress. Perfect for chocolate and citrus lovers alike, they make a stunning addition to any occasion. Pro tip: Serve them slightly warm for the ultimate melt-in-your-mouth experience!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup dark chocolate chunks
- 1 tablespoon orange zest
- 0.75 cup orange juice (freshly squeezed)
- 0.5 cup buttermilk
- 0.5 cup vegetable oil
- 2 pieces large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Stir in the dark chocolate chunks and orange zest, making sure they are evenly distributed throughout the dry mixture.
In a separate medium-sized bowl, whisk together the orange juice, buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully blended.
Pour the wet ingredients into the bowl of dry ingredients and gently fold the mixture together using a silicone spatula or wooden spoon. Mix just until no streaks of flour remain; do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 23.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 297 mg | 6% | |
*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.
