Chunky Chocolate Orange Muffins Food

CHOCOLATE ORANGE MUFFINS

Steps:

• Sift together the flour, sugar, baking powder and salt. Set aside. Finely zest an orange and chop the zest even finer with a chef's knife. Add the orange zest to a large bowl along with the eggs milk, cooking oil and vanilla . Whisk all together Fold in the dry ingredients, just until the dry ingredients are incorporated into the batter; do not over mix. When the flour is almost incorporated, fold in the chocolate chips. Spoon batter into 12 well greased muffin tins or 6 jumbo muffin tins. I normally reserve a couple of tablespoons of chocolate chips to sprinkle on top. I also sprinkle on a little turbinado sugar to help get a crispy top. Bake for 15 minutes at 400 degrees F, then reduce the heat to 350 degrees F and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean. Jumbo muffins normally take double the time, but your oven may vary. Use the toothpick test to ensure they are fully baked. Remove from pan after 5 minutes and cool on a wire rack until ready to serve.

CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat the oven to 190/375/gas 5. Line a muffin tin with paper or silicone cases (remember, muffin cases are bigger than cupcake cases, so if you're using a cupcake tray, this mix will probably make more than 12 and will need a little less cooking time).
• Pop the zest & juice from the oranges in a jug, then top up with enough milk, water or orange juice to reach 250ml.
• Add in the beaten egg and oil and stir well.
• In a large mixing bowl, sift the flour, baking powder, salt, bicarb and cocoa powder together. Add the sugar and mix to combine.
• Pour the jug of wet ingredients into the bowl of dry, and quickly and smoothly fold them together.
• Spoon into the awaiting cases and bake for 20 - 25 minutes until the tops spring back when pressed, and a skewer comes out clean.
• Let cool fully before storing or freezing.

DARK CHOCOLATE & ORANGE MUFFINS

Steps:

• Preheat oven to 180°C.
• Line muffin tin with paper.
• Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.
• In another smaller bowl, combine the yogurt, butter, eggs and orange juice until well blended.
• Add the wet mixture to the dry mixture and mix until just combined.
• Spoon the batter carefully into the prepared muffin tin.
• Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer.
• Remove from oven and cool for 5 minutes. They are ready to serve straight away.

CHUNKY CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 200C/400F/Gas 5, 15 minutes before baking. Line a muffin or deep bun tin try with 7 paper muffin cases or oil the individual compartments well. Place the plain chocolate in a large heatproof bowl set over a saucepan of very hot water and stir occasionally until melted. Remove the bowl and leave to cool for a few minutes.
• Stir the sugar and butter into the melted chocolate, then the milk, vanilla essence and egg. Sift in the flour, baking powder and salt together. Add the chopped white chocolate, then using a metal spoon, fold together quickly, taking care not to overmix.
• Divide the mixture between the paper cases, piling it up in the centre. Bake on the centre shelf of the preheated oven for 20-25 minutes, or until well risen and firm to the touch.
• Lightly dust the tops of the muffins with icing sugar as soon as they come out of the oven, if using. Leave the muffins in the tins for a few minutes, then transfer to a wire rack. Serve warm or cold.

CHOCOLATE ORANGE MUFFINS

Steps:

• Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
• Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
• In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
• Pour the wet ingredients into the dry and stir VERY gently together until just combined.
• Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
• Bake for 15 min (fan)\20 min (non fan) until risen and firm.
• For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.

ORANGE MUFFINS

Steps:

• Combine flour, brown sugar, baking powder and salt.
• Add egg, orange juice, sour cream, vegetable oil, orange peel and vanilla.
• Stir until just mixed.
• Fill paper-lined or well greased muffin cups 2/3 full.
• Bake at 350 degrees for 23-25 minutes.

VEGAN CHOCOLATE ORANGE MUFFINS

Steps:

• Mix your dry ingredients reserving about a third of the chocolate chips for topping.
• Then add the wet ones and stir well.
• Divide between 12 cake or muffin cases (in a muffin tin is best), topping with the remaining chips. Bake at 200C/400F for 15 to 20 minutes until well risen and browning.