These tasty orange chocolate chip muffins are perfect for breakfast or a sweet treat! The tangy orange zest pairs so well with the rich chocolate chips, creating a yummy combo.
Honestly, these muffins are like a little sunshine in your day! I love how easy they are to whip up. Grab one with your coffee, and you’re set for the morning! ☕️✨
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives structure to the muffins. You can swap it with a gluten-free blend if you’re avoiding gluten. Just check that the blend has a good binding agent for the best texture.
Granulated Sugar: It sweetens the muffins, but you can use brown sugar for a deeper flavor. Coconut sugar also works if you’re looking for a less processed option.
Buttermilk: It adds moisture and a slight tang. If you don’t have buttermilk, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to sour.
Chocolate Chips: I love using semisweet chips for their balanced sweetness, but dark chocolate or even white chocolate chips can be used for a different twist. Enjoy your favorites!
Orange Zest: Don’t skip this! It brings bright flavor. You can use lemon zest if you want a different citrus note, or extract of orange for a more intense flavor.
How Do I Make Sure My Muffins Rise Perfectly?
To achieve beautifully risen muffins, it’s essential to properly mix your ingredients. Start by combining dry and wet ingredients separately, then mix them just until combined. This avoids overmixing, which can lead to dense muffins.
- Use room temperature ingredients like eggs and buttermilk.
- Check that your baking powder and soda are fresh; old leavening agents can hinder rising.
- Avoid opening the oven during baking to maintain consistent heat.
Following these tips will help ensure you have light and fluffy muffins every time!
How to Make Delicious Orange Chocolate Chip Muffins
Ingredients You’ll Need:
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp orange zest (from about 1 large orange)
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips (semisweet or dark)
- Optional: 1/4 cup chopped candied orange peel for extra burst of orange flavor
How Much Time Will You Need?
The total time for this recipe is about 30 minutes. This includes 10 minutes of preparation time and around 18 to 20 minutes of baking time. Don’t forget to let them cool for a few minutes before enjoying—if you can wait that long!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). While the oven heats up, prepare your 12-cup muffin tin by lining it with paper liners or lightly greasing it with cooking spray or oil. This will help the muffins release easily once baked.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest. Use a whisk to mix everything together until evenly distributed. This helps the muffins rise beautifully.
3. Combine Wet Ingredients:
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until thoroughly mixed. The buttermilk will give the muffins a nice moisture that’s hard to resist!
4. Combine Wet and Dry Mixtures:
Carefully pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; don’t worry about small lumps. Overmixing can lead to tough muffins, and you want those to be light and airy!
5. Fold in the Goodies:
Next, fold in the chocolate chips and, if you’re using it, the candied orange peel. This adds an extra yummy touch to the muffins!
6. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, carefully fill each muffin cup about 3/4 full with batter. This gives them room to rise. If some extra chocolate chips sprinkle on top, that’s just fine!
7. Bake Your Muffins:
Now it’s time to bake! Place your muffin tin in the preheated oven and bake for 18 to 20 minutes. They’re ready when you can insert a toothpick into the center and it comes out clean or with just a few moist crumbs.
8. Cool and Enjoy!
Once baked, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. But, if you can’t wait, go ahead and enjoy one warm—delicious!
9. Serve and Share:
Serve them warm or at room temperature. These muffins are perfect for breakfast, brunch, or a sweet afternoon snack! Enjoy the delightful combination of orange and chocolate flavors!
These muffins will surely brighten your day with their soft texture and delightful taste. Happy baking!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a simple substitute. Just mix 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice, and let it sit for about 5 minutes until it thickens slightly.
What Can I Substitute for Vegetable Oil?
If you prefer, you can use melted coconut oil, melted butter, or applesauce as a healthier alternative. Keep in mind that these substitutes may slightly alter the flavor and texture of your muffins.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed freezer bag for up to 3 months. Just thaw at room temperature or warm them up in the microwave when you’re ready to enjoy!
Can I Add Other Mix-ins?
Definitely! Feel free to get creative by adding nuts, dried fruits, or even blueberries. Just keep the total amount of mix-ins around 1 to 1.5 cups to ensure the batter maintains its consistency.
