Orange Chocolate Chocolate Chip Muffins

If the last three posts are any indication, my fat kid is showing. Chocolate, chocolate, bacon and chocolate…it’s a good thing I have a gym membership (that I use infrequently), otherwise I’d be well on my way to being bedridden and washing myself with a rag on a stick. How’s that for an  appealing image?

You know what else is appealing? These orange chocolate, chocolate chip muffins I made a few weeks back. Amazingly terrible segues aside, they really are pretty solid. While some may frown upon the marriage of orange and chocolate, I’m definitely a fan—especially with this particular effort. The little bit of orange zest goes a long way in balancing out the richness and density of an item that some might find is actually too chocolatey.


  1. 1 3/4 cups all-purpose flour
  2. 1/2 tsp baking soda
  3. 1/4 cup cocoa powder
  4. 3/4 cup granulated sugar
  5. 2 tbsp orange zest
  6. 1 cup milk*
  7. 1/3 cup vegetable oil
  8. 1 egg
  9. 1 tsp pure vanilla extract
  10. 3/4 cup semisweet chocolate chips, plus 1/4 – 1/3 cup for sprinkling

*Preferably whole. You’re making chocolate chocolate chip muffins. You’ve already admitted defeat when it comes to healthy eating.



  1. Preheat oven to 400 degrees.
  2. Prepare a 3 x 4 muffin pan (liners or greased, dealer’s choice).
  3. In a large mixing bowl, whisk together dry ingredients (that includes the orange zest).
  4. Using a hand mixer set on medium, combine the milk, egg, oil, and vanilla extract.
  5. Add wet ingredients to dry and mix until just combined.
  6. Fold in the chocolate chips.
  7. Equally distribute the batter between the muffin cups.
  8. Top each soon-to-be-muffin with chocolate chips.
  9. Bake for 20 – 25 minutes until muffins darken and tops become springy to the touch.
  10. Call your mother because you don’t do that nearly enough and she misses you.
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