We lovingly adapted stole this recipe from the amazing blog White on Rice Couple. Their version, of course, was made with blood oranges and chocolate chunks, but having only Minneolas and Trader Joes semisweet chips in the house, we decided to make due.
We're glad we did. These muffins are moist and zippy and the citrusy orange perfectly counterbalances the creamy chocolate. This recipe makes only a dozen muffins, so you might want to consider doubling it.
Also, we're trying something new with this post and including more photos of our process. Please let us know what you think. Do you enjoy the photography? Is it helpful? Or cluttery and tiresome?
Rating: 3/4 assed (the zesting almost killed us)
Here's what you need and how you do it
1- 3/4 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Grated zest of three oranges
1/2 cup unsalted butter or margarine, melted
2/3 cup orange juice
1 teaspoon vanilla
1 cup chocolate chips, or more to taste
Preheat oven to 400 degrees F. Spray muffin tins with canola oil or grease with margarine or shortening.
In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, and orange zest.
Fold into dry mixture until combined, but do not overmix.
Add chocolate chips.
Fill muffin tins full.
Bake for 20 minutes, or until lightly brown and toothpick inserted into center comes out clean.
For a printable version of this recipe, click here.