Let’s cut right to it and talk about my favorite part about these muffins. (Believe it or not, it’s not the chocolate.)
It was the way my hands smelled all day after mixing the orange zest and sugar together.
It was the way the baking muffins made my house smell bright and citrusy.
It was the smack-you-in-the-face whiff of orange each time I lifted the cake dome to snag another muffin.
And after all the talk about how fabulous those muffins smell… they taste pretty amazing, too. There’s plenty of orange flavor throughout this big, fluffy muffin.
I mean, really – if there’s one place that a big muffin top belongs, it’s on an actual muffin.
And I’ll give you one guess as to what her favorite part of the muffins were.
She’s only here for the chocolate chips.
Orange-Chocolate Chip Muffins
Tender orange-scented muffins studded with dark chocolate chips.
- 18 muffin liners
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup + 2 Tbsp sugar
- Zest from 2 small oranges
- 10 Tbsp unsalted butter, cubed and softened
- 2 large eggs
- 1/2 tsp vanilla
- 1 1/2 cup plain yogurt or sour cream (I use fat-free Greek yogurt)
- 12 oz dark or semisweet chocolate chips (I used Special Dark)
- Preheat oven to 400.
- Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
- Using your fingers or the back of a spoon, work the sugar and orange zest together for 1-2 minutes until very fragrant.
- Cream butter and orange sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating well after each addition followed by the vanilla.
- Beat in half of dry ingredients, followed by a third of the yogurt.
- Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
- Add chocolate chips to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
- Spray a muffin tin with non-stick spray or line with paper liners.
- Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
- Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
- Let cool 5 minutes in the pan before removing and cooling completely.
- Will keep ~4 days in a covered cake plate, can be frozen.
Yields: 18 muffins
Estimated time: 45 minutes