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

Print Recipe

Course Breakfast, Dessert

Cuisine Plant-based

Servings Muffins

Ingredients

Wet ingredients

⅔ cup unsweetened plant-based milk of your choice
2 tablespoons grated orange zest
⅓ cup orange juice
2 teaspoons apple cider vinegar
1 tablespoon ground flaxseed
⅓ 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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