Say hello to the first new recipe of 2020!
I actually made these muffins about a year ago, but never got around to tweaking and photographing the recipe. So naturally the first thing I did when I saw blood oranges this citrus season was whip up another batch of these.
These muffins are seriously one of my favourite muffins of all time. We all know I LOVE a good chocolate/orange combination and these muffins are the perfect vehicle for the two flavours.
I used blood oranges because they’re beautiful and super tasty, but these muffins would totally work with regular oranges too. The blood orange juice didn’t actually turn these muffins pink so you don’t need to be worried about serving or eating strange pink muffins studded with chocolate.
Dark chocolate can be really overpowering so in this muffin recipe we’re using both blood orange zest and blood orange juice to help balance it out.
You guys, it’s perfect.
I like to use sour cream or Greek yogurt to really make these muffins soft and light. No one wants a tough muffin and either one of these, as well as not overmixing the batter, will ensure that these muffins are nice and soft.
Chocolate chunks over chocolate chips because that’s just how I prefer to live my life. A combination of big and little chunks is ideal, but all the same size is cool too. Different sizes will guarantee some chocolate in every bite and I love how the small little shavings get sprinkled throughout the dough.
So grab some blood oranges, chop up some dark chocolate and make these muffins. I’m 100% sure you’ll love them and if you don’t, well, I can’t help you.
Just kidding. Kind of.
Happy 2020, friends!
Blood Orange Chocolate Chunk Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 cup sugar
- Zest of 3 blood oranges
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- Juice of 2 blood oranges
- 1 cup sour cream or Greek yogurt
- 8 oz. bittersweet chocolate, finely chopped
Directions
- Step 1 Preheat oven to 375°F and line a muffin pan with cupcake liners.
- Step 2 In a bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- Step 3 In a large bowl, whisk together the sugar, eggs, and zest until pale yellow in colour. While whisking, slowly drizzle in the vegetable oil, then add the vanilla extract, blood orange juice, and sour cream
- Step 4 mix well. Gently fold in the flour mixture, being careful not to overmix. Fold in the chocolate.
- Step 5 Divide the batter among the 12 cupcake liners if making jumbo muffins, or 18 cupcake liners if making normal sized muffins. Bake for 22-28 minutes, until a toothpick inserted in the centre comes out clean. Turn out onto a towel to cool completely.
