Are these muffins very sweet?

These muffins have a lovely balance of sweetness from the sugar and chocolate chips combined with the bright, slightly tangy orange flavor. They are sweet enough to feel like a treat but not overly sugary.

Can I use bottled orange juice instead of fresh?

Using fresh orange juice provides the most vibrant and authentic orange flavor. While bottled orange juice can work in a pinch, the taste might not be as bright or intense as when you use freshly squeezed juice and fresh zest.

How do I know when the muffins are finished baking?

The muffins are ready when the tops look golden and set. You can test for doneness by inserting a toothpick or a small tester into the center of one of the muffins. If it comes out clean or with just a few moist crumbs attached, they are done.

My muffins turned out dense, what happened?

The most common reason for dense muffins is overmixing the batter. Once you add the dry ingredients to the wet, mix just until everything is combined and you no longer see streaks of dry flour. A few small lumps are okay.

Can I make the batter ahead of time?

It is best to bake muffin batter immediately after mixing. Letting the batter sit for too long can affect the leavening agents (baking powder), resulting in muffins that don't rise as well and may have a tougher texture.

Can I add other things like cranberries or nuts?

Absolutely! This recipe is quite adaptable. You could gently fold in about half a cup of fresh or dried cranberries, chopped nuts like walnuts or pecans, or even other types of chocolate chips along with the orange and chocolate.

How is this recipe "healthy"?

This recipe uses some whole wheat pastry flour and almond flour, which offer more fiber and nutrients compared to using only all purpose flour. It also uses healthy fats like coconut oil. While still a treat, it incorporates ingredients that offer a bit more nutritional value.

Easy Sunshine Orange Chocolate Chip Muffins

Description

These Dreamy Orange Chocolate Chip Muffins are incredibly moist and packed with bright citrus flavor from fresh orange juice and zest baked right inside, creating an irresistible treat everyone will love!

Ingredients

For the Muffins

1 cup (120 grams) whole wheat pastry flour (or all purpose flour)
½ cup (50 grams) blanched fine almond flour
2 teaspoons (10 grams) baking powder
¼ teaspoon (1 gram) salt
Zest from 1 large orange (about 1 tablespoon) (6 grams) fresh orange zest
½ cup (100 grams) organic sugar (or sub coconut sugar or ⅓ cup honey)
2 large eggs (100 grams)
1 teaspoon (4 grams) vanilla extract
½ teaspoon (2 grams) almond extract
⅓ cup (80 ml) freshly squeezed orange juice (from about 1 large orange)
¼ cup (60 ml) unsweetened vanilla almond milk
1 tablespoon (15 grams) melted and cooled coconut oil
½ cup (90 grams) chocolate chips, plus 2 tablespoons (30 grams) for sprinkling on top
Optional sprinkle with coarse sugar or organic sugar

Instructions

For the Muffins

Preheat your oven to 375 degrees F. Line a 12 cup muffin tin with 9 paper liners. Lightly spray the inside of the liners with nonstick cooking spray.
Get a medium size bowl. Add the whole wheat pastry flour, almond flour, baking powder, and salt to it. Whisk these dry ingredients together until they are well combined. Set this bowl aside for later.
In a separate, larger bowl, add the fresh orange zest and the sugar. Use your fingertips to rub the orange zest into the sugar for at least 30 seconds. This helps release the orange flavor into the sugar.
Next, pour in the eggs, vanilla extract, almond extract, orange juice, and almond milk into the bowl with the zest and sugar mixture. Whisk these wet ingredients together until the mixture is smooth and everything is fully combined.
Gently fold the dry ingredients from the first bowl into the wet ingredients in the larger bowl. Mix until the ingredients are just combined and you no longer see streaks of dry flour. Do not overmix the batter. After that, stir in the melted and cooled coconut oil until it is just incorporated. Carefully fold in ⅓ cup of the chocolate chips using a spatula.
Divide the muffin batter evenly among the 9 prepared muffin cups in the lined tin. Sprinkle the tops of the muffins with the remaining 2 tablespoons of chocolate chips. If you like, you can also sprinkle the tops with organic sugar or coarse sugar for a little extra crunch and sweetness. Bake the muffins for 18 to 22 minutes. You can check if they are done by inserting a tester into the center of a muffin. It should come out clean when the muffins are ready.

Notes

Gluten Free Adaptation If you need a gluten free version, use an all purpose gluten free flour blend instead of the whole wheat pastry flour. You might find you need to add a few extra tablespoons of liquid or maybe a bit more coconut oil to make sure the muffins stay nice and moist.

Vegan Option To make these muffins suitable for a vegan diet, swap the regular eggs for two flax eggs. Remember to also use chocolate chips that are confirmed to be vegan.

Nutrition

Serving Size: 1 muffin
Calories: 224 cal
Sugar: 16.6 g
Fat: 10.7 g
Saturated Fat: 4.6 g
Carbohydrates: 29.9 g
Fiber: 3.3 g
Protein: 4.9 g