Yummy So Easy Orange Chip Muffins Food

ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Whisk milk, sour cream, eggs, oil, and vanilla extract together in a bowl until well combined. Whisk in sugar and orange zest. Stir in flour, salt, and chocolate chips in that order. Dice orange segments and gently fold into batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in tin for 5 minutes. Transfer to a wire rack to cool completely.

ORANGE MUFFINS

Steps:

• Preheat oven to 190C/375F. Grease 12 muffin cups or line them with liner papers.
• In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
• Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
• To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.
• Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for an additional day. Muffins can be frozen for up to 2 months.

YUMMY SO EASY ORANGE CHIP MUFFINS

Steps:

• Heat oven to 350°F Place 24 paper or foil liners into 2 muffin pans.
• In a large bowl, whisk flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat together sugar, orange juice, oil and eggs. Beat in the flour mixture until combined. Fold in the oranges and chocolate chips. Beat for 1 minute. Spoon batter equally into the lined muffin pans, about scant 1/4 cup into each.
• Topping: in a small bowl, stir together coconut, sugar and melted butter. Sprinkle evenly over top of the muffins.
• Bake at 350F for 20 minutes, or until toothpick inserted into center of a muffin comes out clean. Cool slightly on wire rack before removing from pan.

QUICK & EASY ORANGE MUFFINS

Steps:

• Wash and quarter orange. Remove seeds if required. Chop entire orange, (including peel) in food processor. Add remaining wet ingredients and mix. Add premixed dry ingredients. Blend together until dry ingredients are just moistened. To bake, preheat oven to 375°F Grease bottoms only of medium size muffins cups, fill 2/3 full. Bake at once, until golden brown, 15-20 minutes.

ORANGE MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.