Orange and Chocolate

These two ingredients form a magical combination in these muffins and just about all desserts. The pairing of the fresh, sweet and sour notes of the citrus with the bitter, sweet and nutty notes of the chocolate add an elegance to these vegan orange chocolate chip muffins. The addition of orange zest adds another layer of citrus and some additional bitter notes – elevating the flavors even more.

Vegan Orange Chocolate Chip Muffins

This wholesome dessert, is one of my of my favorite. A few notes about these delightful plant-based treats. For a strong orange taste, I use both orange juice and orange zest. I also chop the chocolate chips a bit, especially as I usually opt for mini muffins and the smaller pieces are just the perfect size.  I also top them off with a sprinkling of sugar.

Vegan Chocolate Chips

There plant-based orange chocolate chip muffins are a variety of high quality non-dairy chocolate chips on the market. My favorite of these are the Guittard Semisweet Chocolate Chips. If you live near a Trader Joe’s, they conveniently carry a non-dairy chocolate chip as well that I can recommend.

Vegan Butter

If you’d like to make thee with a plant-based butter rather than oil, go right ahead. My go-to vegan butter for baking is  Miyoko’s Butter. Recently I made these with Trader Joe’s Vegan Butter and I was very happy with the results.

Wholesome and Nutritious Flour

This Vegan Orange Chocolate Chip Muffins recipe calls for an all purpose flour. Certainly you can swap it out with a whole wheat pastry flour. It is more nutritious and health promoting than a processed all-purpose flour and adds a wholesomeness to the muffins. I love  Bob’s Red Mill Whole Wheat Pastry Flour. I often use it in recipes to replace all-purpose flour in a 1:1 ratio. Note: Whole Wheat Pastry Flour and Whole Wheat Flour behave differently in baking and it is the former that works for this recipe.

Optional Glaze

While these Vegan Orange Chocolate Chip Muffins are quite fabulous on their own, the optional glaze does take the flavor and texture to the next level. Simply combine the triple sec or Cointreau, lemon juice and powered sugar and you have a flavorful and sweet, citrusy glaze. Dip the muffins in the glaze and it will harden into a lovely shiny coating.

Citrus Zest

The recipe uses grated orange zest, offering a lovely citrusy flavor that pairs beautifully with the chocolate. I love to use zested oranges, lemons, and limes contain aromatic oils and add bright citrusy flavors to baked goods, sauces, dressings, and savory dishes. A fine grater or microplane works wonders for grating just the colored portion and avoiding the white pith beneath. You can also use a vegetable peeler to remove strips and then chop them up using a sharp knife. Store any leftover zest in an airtight container in the refrigerator for two to three days, or in the freezer for several months.

12 or 24? You Choose

These muffins are wonderful standard or mini sized. I’ve provided the cooking times for both sizes. The mini size is pefect for a small-bite snack when you feel like a little sweet treat The Vegan Orange Chocolate Chip Muffins made as a standard size are hearty and filling and if you decided to enjoy one for breakfast, I certainly wouldn’t judge you!

Love Vegan Desserts with Chocolate?

If you love vegan desserts with chocolate, then this Chocolate Mousse recipe is a must try. It’s decadent and creamy and it’s hard to believe that it’s made without dairy. Here’s the recipe. Enjoy!

 

Orange Chocolate Chip Muffins

Citrusy orange and smooth, decadent chocolate are a classic combination. Perhaps you remember Terry’s Chocolate Orange, a sweet treat that you’d tap and unwrap to reveal delicious chocolateorange segments. It was yummy with a hint of sophistication, and that’s what I had in mind when creating this recipe.
5 from 1 vote
Course Breakfast, Dessert
Cuisine Plant-based
Servings 12 Muffins

Ingredients
  

Wet ingredients

  • cup unsweetened plant-based milk of your choice
  • 2 tablespoons grated orange zest
  • cup orange juice
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon ground flaxseed
  • cup canola oil
  • 1 teaspoon vanilla extract

Dry ingredients

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon sea salt
  • ½ cup dairy-free semi-sweet chocolate chips or a bar, roughly chopped

Optional glaze

  • 1 tablespoon triple sec or Cointreau
  • 1 tablespoon orange juice
  • ½ cup powdered sugar also known as confectioners’ sugar

Instructions
 

  • Preheat the oven to 350°F. If your 12- or 24-cup muffin pan isn’t nonstick or silicone, prepare it by lightly greasing and flouring or lining with muffin/cupcake liners.
  • In a medium mixing bowl, whisk together all the wet ingredients.
  • In another medium mixing bowl, combine all the dry ingredients. Pour the wet ingredients over the dry ingredients and stir until just combined.
  • Distribute the batter evenly among the muffin cups. A squeeze-handle scoop works well for this.
  • Bake on the middle rack for 26-30 minutes (12 cups) or 14-16 minutes (24 cups) or until a knife inserted into the center of the muffins comes out clean and the tops have begun to lightly brown.
  • Remove from the oven and let cool for 5 minutes before transferring to a cooling rack to cool completely.
  • If glazing the muffins, combine the triple sec or Cointreau, orange juice, and powdered sugar in a small mixing bowl and stir until the sugar has dissolved. Spoon the glaze over the cooled muffins. It helps to put a sheet pan under the cooling rack so that you can catch the glaze that drips off the muffins.

Notes

Zested oranges, lemons, and limes contain aromatic oils and add bright citrusy flavors to baked goods, sauces, dressings, and savory dishes. A fine grater or microplane works wonders for grating just the colored portion and avoiding the white pith beneath. You can also use a vegetable peeler to remove strips and then chop them up using a sharp knife. Store any leftover zest in an airtight container in the refrigerator for two to three days, or in the freezer for several months.
Keyword muffins, orange chocolate chip muffins, plant-based muffins, vegan muffins
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