Orange Chocolate Cinnamon Muffins
Indulge in the irresistible combination of citrus and chocolate with these Orange Chocolate Cinnamon Muffins! Perfectly moist and fluffy, these muffins feature the sweet, tangy brightness of freshly squeezed orange juice and zest, complemented by a warm hint of cinnamon and the richness of cocoa powder. Semi-sweet chocolate chips melt into gooey pockets of decadence, while a light dusting of powdered sugar adds a touch of elegance. Easy to prepare in just 15 minutes, these muffins are a delightful treat for breakfast, brunch, or an afternoon snack. Bursting with layers of flavor and a satisfying aroma, they’re sure to be your new favorite baked good!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 1 tablespoon orange zest
- 2 pieces large eggs
- 0.75 cups whole milk
- 0.5 cups freshly squeezed orange juice
- 0.33 cups unsalted butter, melted
- 1 teaspoons vanilla extract
- 0.75 cups semi-sweet chocolate chips
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, cinnamon, and salt until well combined.
Stir in the orange zest, making sure it is evenly distributed throughout the dry ingredients.
In a separate bowl, whisk together the eggs, milk, orange juice, melted butter, and vanilla extract until smooth.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix; some lumps are okay.
Gently fold in the chocolate chips, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, dust the tops with powdered sugar for a decorative touch before serving.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 495.2 g | 180% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 247.5 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 451 mg | 35% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1880 mg | 40% | |
*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.
