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    Home » Breakfast

    Chocolate Chip Orange Muffins

    Published: Jan 16, 2020 · Modified: Apr 21, 2021 by Cook This Again

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    chocolate chip orange muffins pinterest image

    I love using fresh oranges in recipes. These Chocolate Chip Orange Muffins are so good that I usually make a second batch soon after the first one disappears. Start the day with one of these muffins for breakfast with a glass of milk or a cup of coffee, and you are set!

    orange muffins in a basket lined with a blue napkin

    This recipe has been updated with new photos and a change in ingredients. In the past I always used vanilla Greek yogurt, however, I find I am not buying it as much as I used to. This time I used sour cream. We loved the muffins just as much, maybe even more?


    Other recipes you might enjoy

    • Peach Muffins
    • Baked Buttermilk Donuts
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    orange muffins in a basket lined with a blue napkin

    Ingredients needed

    • Canola Oil
    • Egg
    • Granulated Sugar
    • Sour Cream, or Vanilla Greek Yogurt
    • Grated Orange Rind, from 2 - 3 oranges
    • Fresh Squeezed Orange Juice
    • Vanilla
    • All-Purpose Flour
    • Salt
    • Baking Powder
    • Chocolate Chips

    Chocolate Chip Orange Muffins are made with freshly grated orange rind, fresh-squeezed orange juice, and a few chocolate chips! A winning combo for breakfast!


    orange muffins in a basket lined with a blue napkin

    Tips for making these muffins

    • After washing the oranges, grate the oranges before juicing.
    • When you have the freshly grated orange rind, split it in half. Some will be used in the muffins and some will be used in the topping.
    • One medium orange will average about ¼ cup of orange juice.
    • I have used both sour cream and vanilla Greek yogurt in this recipe. Both work well.
    • Be careful not to pack the flour when measuring it. Spoon the flour into a measuring cup then level off.
    • Never over mix the batter when making muffins. They will be lighter and fluffier if you only mix the batter until combined.
    • Using an ice cream scoop really makes filling the muffin cups a lot easier.

    If you aren’t a breakfast type of person, don’t worry, these fresh orange muffins are a perfect afternoon snack, too.


    orange muffins in a basket lined with a blue napkin
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    4.67 from 3 votes

    Chocolate Chip Orange Muffins

    Freshly grated orange rind, fresh-squeezed orange juice, and chocolate chips! Chocolate Chip Orange Muffins are a great way to start the day!
    Prep Time15 mins
    Cook Time20 mins
    Yield: 12 Muffins
    Author: Cook This Again, Mom!

    Ingredients

    Wet Ingredients

    • ¼ cup Canola Oil
    • 1 Egg
    • ½ cup Granulated Sugar
    • ½ cup Sour Cream or Vanilla Greek Yogurt
    • Grated Orange Zest 2 - 3 oranges
    • ½ cup Fresh Squeezed Orange Juice
    • 1 teaspoon Vanilla

    Dry Ingredients

    • 1 ½ cups All Purpose Flour
    • ½ teaspoon Salt
    • 2 teaspoon Baking Powder
    • ½ - 1 cup Chocolate Chips

    For Topping

    • 2-3 tablespoon Granulated Sugar
    • Grated Orange Zest

    Instructions

    • Pre-heat oven to 350-degrees.
    • Line a 12-cup muffin tin with paper liners or lightly coat the cups with non-stick spray.
    • In a large mixing bowl whisk together the oil, egg, sugar, yogurt, orange zest, orange juice, and vanilla.
    • Next, add the flour, salt, and baking powder. Stir just until combined. Stir in the chocolate chips. The batter will be slightly thick.
    • Using an ice cream scoop, spoon, or measuring cup, fill each muffin cup about ⅔ to ¾ full with the batter. This recipe makes 12 muffins.
    • Mix the second half of the orange zest with the sugar. Use your fingers or a fork to release the oils. Sprinkle the orange sugar over the tops of the muffins.
    • Bake muffins in a 350-degree oven for 16 – 20 minutes, or until a toothpick comes out clean when inserted in the middle of one of the muffins.
    • Cool slightly. Enjoy!

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    Notes

    If you don’t have enough orange juice from your orange(s), add a little milk to the juice to equal ½ cup
    This recipe makes 12 muffins.
    Course: Breakfast
    Cuisine: American

    Nutrition

    Calories: 178kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 192mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg


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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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