Chocolate chip muffins are a classic treat that never fails to delight, and this recipe takes them to the next level with a hint of orange zest and plenty of chocolatey goodness. Whether you're baking these for breakfast, a snack, or just because you're craving something sweet, these muffins are sure to hit the spot. Plus, they’re super easy to make and perfect for sharing (or not, no judgment here!).
One of the great things about this recipe is how versatile it is. If you’re not a fan of orange zest, you can leave it out, or swap the chocolate chips for your favorite berries or nuts. And if you’re feeling extra indulgent, why not mix in both? The crunchy sugar topping gives these muffins a delightful texture, making them a treat that’s hard to resist.
Ready to whip up a batch? Grab your ingredients, preheat the oven, and let’s get baking!
Ingredients
- Zest from one orange
- 300 grams of granulated sugar
- 400 grams all-purpose flour
- 10 grams baking powder
- 5 eggs
- 160 grams of oil (vegetable or canola oil works well)
- 160 grams milk
- 450 grams chocolate chips
- 2 tablespoons granulated sugar (for topping)
Instructions
1. Orange Zest Prep:
- Start by zesting one orange and mixing the zest with the granulated sugar. Rub the zest into the sugar with your hands for about two minutes to release the oils and infuse the sugar with a bright citrus flavor. Preheat your oven to 410°F (210°C) while you do this.
2. Mix the Dry Ingredients:
- Sift the all-purpose flour into a large mixing bowl to remove any lumps. Add the baking powder to the flour and then stir in the orange-infused sugar. Whisk everything together until well combined.
3. Prepare the Wet Ingredients:
- In a separate bowl, crack the eggs and whisk them together with the oil and milk. Continue whisking until the mixture is smooth. If you prefer, you can strain the mixture through a sieve to ensure there are no lumps.
4. Combine Wet and Dry Ingredients:
- Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix; you want the batter to be just combined to keep the muffins light and fluffy.
5. Add the Chocolate Chips:
- Gently fold in the chocolate chips using a spatula or wooden spoon. Make sure the chips are evenly distributed throughout the batter.
6. Bake the Muffins:
- Line a muffin pan with muffin papers and spoon the batter into each cup, filling them almost to the top. Leave a little space to prevent overflow. Sprinkle the tops of the muffins with the extra granulated sugar for a crunchy topping.
- Bake the muffins at 410°F (210°C) for 13 minutes. Then, reduce the oven temperature to 340°F (170°C) and bake for an additional 3 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
7. Cool and Enjoy:
- Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your muffins warm with a glass of milk, coffee, or tea. You can also freeze them for later—just reheat them in the microwave for a quick treat.
These muffins are delicious fresh out of the oven, but they also freeze well, making them a perfect make-ahead option for busy mornings or anytime you need a sweet pick-me-up. Enjoy!