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