Incredible Orange Chocolate Chip Muffins
Brighten your morning with these *Incredible Orange Chocolate Chip Muffins*, a delightful fusion of citrusy sweetness and rich chocolatey goodness. Made with freshly squeezed orange juice and vibrant orange zest, these muffins burst with refreshing flavor in every bite, perfectly complemented by melty pockets of semi-sweet chocolate chips. The tender, bakery-style texture comes together effortlessly with a quick and easy batter that’s ready in just 15 minutes. Perfect for breakfast, brunch, or an indulgent snack, these muffins are a crowd-pleasing treat that can be enjoyed warm or at room temperature. Plus, they’re freezer-friendly, making them a convenient make-ahead option for busy mornings. Bake up a batch of these zesty, chocolate-filled delights for an irresistible combination of flavors that will have everyone coming back for more!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 Large eggs
- 0.5 cups Whole milk
- 0.5 cups Freshly squeezed orange juice
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 1 tablespoons Orange zest
- 1 teaspoons Vanilla extract
- 1 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with baking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Set this aside.
In another mixing bowl, whisk together the eggs, milk, orange juice, melted butter, orange zest, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be a bit lumpy.
Fold in the chocolate chips, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin cups, filling each one about 3/4 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 crumbs (but no wet batter).
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 474.2 g | 172% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 258.5 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 288 mg | 22% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 881 mg | 19% | |
*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.
