When I posted my first cake a few months ago, I let you in on a little secret. I don’t like cake. I know you must be thinking I’m kinda crazy, but it just doesn’t do anything for me. If I have to eat cake I prefer it to be dense and moist, like a brownie.
Now, one thing I do like is muffins! Some people may think what’s the difference? Well, I find muffins are almost always moist, dense, and full of flavor. Unlike cupcakes which are just like cake. No cupcakes for me!
I had a craving for muffins this past weekend and I wanted to have them for breakfast Saturday morning. Can you guess what time I started to make these? Oh, 10:30p.m! Ya, what was I thinking? Do I really need muffins for breakfast? You betcha’!
I decided on an orange and chocolate flavor and I wanted to add yogurt into the batter so the muffins would stay moist. I found this recipe which incorporated all the things I wanted and they were perfect!
Have you ever tried one of those ‘Terry’s Chocolate Oranges’? If you like those than you’re going to love these muffins! It has fresh orange zest, orange juice, and lots of chocolate pieces. I also used vanilla yogurt instead of the plain yogurt it called for. Perfect, dense, moist, muffins. Just the way I like them!
Recipe adapted from Milk & Cookies, original recipe from Donna Kay Magazine (Issue 8)
Orange & Chocolate Muffins
By January 22, 2013Published:
- Yield: 9 ( 9 Servings )
- Prep: 20 mins
- Cook: 35 mins
- Ready In: 55 mins
Moist muffins that are bursting with orange flavor and loaded with chocolate.
- 1 3/4 cups flour
- 1 1/2 tsp. baking powder
- 3/4 cup sugar
- 1 Tbsp. orange zest
- 1 cup milk chocolate chips or wafers chopped up
- 1 cup vanilla yogurt with no gelatin
- 1/4 cup butter, softened
- 2 eggs
- juice from one clementine
- Preheat oven to 350 F and prepare muffin tin with paper liners.
- In a medium-size bowl, combine flour, baking powder, sugar, orange zest, and chocolate chips. Set aside.
- In a stand mixer, combine yogurt, butter, eggs, and orange juice.
- Slowly add the wet ingredients into the dry ingredients and combine until batter is moist and no dry ingredients are showing.
- Using a scoop or spoon, fill muffin liners about 3/4 full.
- Bake for 35-40 minutes. Remove from oven and let cool about 20 minutes, then remove from pan. Once muffins are completely cool, store in an airtight container.
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