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–+ servings
orange and chocolate chip muffins on a white background.
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5 from 3 votes

Orange Muffins With Chocolate Chips

These orange chocolate chip muffins are great way to start your morning. They are bright and sunny with a scattering of chocolate chips that compliment the fresh orange flavor!
Prep Time20 minutes
Cook Time25 minutes
Total Time46 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 243kcal
Author: Kelly Bloom
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Equipment

Ingredients

  • 1 ¾ cups all purpose flour
  • 2 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 large egg
  • ½ cup sugar
  • ½ cup milk
  • ⅓ cup butter, melted
  • 2 whole oranges
  • 1 cup semi sweet chocolate chips
US Customary - Metric

Instructions

  • Preheat your oven to 375 degree F. Grease a muffin pan with non stick spray, butter, or use cupcake liners. Set aside for later.
  • In a medium size mixing bowl, sift the flour, baking powder, and the salt together. Set aside.
    1 ¾ cups all purpose flour, 2 teaspoon baking powder, ¾ teaspoon salt
  • Take one orange and cut it in half. Squeeze the juice out of the orange into a large mixing bowl.
    2 whole oranges
  • Peel the second orange, and chop the fruit into small chunks, add to the bowl with the orange juice. Discard the peel for something else.
    2 whole oranges
  • Add the egg, milk, and the melted butter to the bowl with the orange juice and orange pieces. Mix until combined with a spatula.
    1 large egg, ½ cup sugar, ½ cup milk, ⅓ cup butter, melted
  • Dump the dry ingredients into the bowl of wet ingredients. Mix with a spatula until just barely combined. Mix as little as possible, just enough to get all incorporated.
  • Gently fold in the chocolate chips. Spoon batter into the prepared muffin tin, and bake at 375 for about 25 minutes. Check for doneness by sticking a toothpick in the center of a middle pan muffin. Remove muffins when the toothpick comes out clean.
    1 cup semi sweet chocolate chips
  • Cool on a cookie or cooling rack.

Notes

  • Do not open the oven door until the last few minutes to check for doneness, so you don't deflate them while cooking.
  • Do not use an electric mixer. Mix very lightly so the leavening is not ruined, batter should be folded more than beat.
  • Never fill muffin pan cavities more than ¾ full.
  • Using vegetable oil results in a lighter crumb.

Nutrition

Calories: 243kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 268mg | Potassium: 128mg | Fiber: 2g | Sugar: 14g | Vitamin A: 204IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 2mg