Orange and chocolate muffins are my go-to option when I want to bake something quickly. I usually make them when I have juicy oranges on hand and don't want to waste the zest. They always disappear quickly from the tray, especially if I let them cool a bit before taking them out. They also help when I need to prepare something for unexpected guests, as they don't require complicated techniques or hard-to-find ingredients.
Quick Info
Total time: about 30 minutes
Preparation time: 10-15 minutes
Baking time: 12-15 minutes
Servings: about 12 muffins
Difficulty: easy
Recipe type: quick dessert, homemade pastries
Ingredients
2 eggs
200 ml orange juice (fresh, if possible)
150 g sugar
250 g flour
1 packet baking powder
80 ml oil
vanilla essence (to taste)
grated zest of 1 untreated orange
1 chocolate bar (approx. 100 g, any type you like)
Preparation method
1. In a bowl, mix the flour with the baking powder, sugar, and vanilla sugar (or essence if you're using it). Set aside while I prepare the liquid part.
2. In another bowl, whisk the eggs with a whisk until combined. Add the orange juice and vanilla essence. Gradually add the oil while constantly mixing.
3. Gradually pour the dry ingredients into the liquid mixture. I use a spatula, not a mixer, so I don't overbeat the mixture. I mix just enough to no longer see flour.
4. Add the grated orange zest. Mix gently. In the end, the mixture should have a slightly dense but not heavy texture.
5. Divide the batter into muffin molds (I usually use special paper, but it's not mandatory). Fill each mold about three-quarters full.
6. Break the chocolate into suitable pieces (cubes or squares) and place one in the center of each muffin. If there's leftover chocolate, distribute it on top.
7. Place the tray in the preheated oven at medium heat (180°C if using electric). Bake for 12-15 minutes. They are done when they rise and start to color at the edges.
8. Remove the muffins and let them sit in the mold for 5 minutes before transferring them to a rack or platter.
Why I make this recipe often
I love that I don't need a mixer or expensive ingredients. The muffins turn out fluffy and stay soft for a day or two without becoming dry. They are good on their own, but the chocolate adds an interesting texture when it melts.
Tips and variations
Tips
I use untreated oranges for the zest, especially if I buy them for baking. If you only have regular oranges, wash them very well before using the zest.
To check if they are baked, I insert a toothpick near the chocolate, not right in the center – it will stay moist there.
It's important not to overbeat the batter after adding the flour, or the muffins will turn out tough.
Substitutions
You can replace the chocolate with nuts or raisins if you don't necessarily want chocolate. The oil can be replaced with melted butter, but the texture will be slightly different. Vanilla sugar can be omitted if you don't have it, just add a little more vanilla essence.
Variations
Sometimes I add some chopped nuts to the batter. For a more pronounced flavor, I sometimes use a mix of orange and lemon zest. Mini muffins can also be made, but the baking time decreases by a few minutes.
Serving ideas
I often pack them up because they don't crumble easily. They are good cold, with yogurt or milk, or as a dessert with coffee. If I want them to be more festive, I dust them with powdered sugar after they cool completely.
Frequently asked questions
1. What type of chocolate works best?
I've used both dark and milk chocolate, both work well. If you want a more intense flavor, dark chocolate is a good choice.
2. Can they be made without orange zest?
Yes, but the orange flavor won't be as pronounced. You can add a little orange essence if you want to compensate.
3. If I don't have fresh orange juice, can I use store-bought?
Store-bought orange juice works too, but ideally, it should be without added sugar or preservatives.
4. Can I make the batter a day in advance?
I don't recommend it, because the baking powder starts to react as soon as it's mixed with the liquids. It's better to bake the muffins immediately.
5. Can the muffins be frozen?
The muffins freeze well if cooled completely beforehand, but the texture may become slightly different after thawing.
Nutritional values
Estimate per muffin (from a total of 12):
Calories: approximately 160 kcal
Protein: 2-3 g
Fat: 6 g (from oil and chocolate)
Carbohydrates: 24 g
Values may vary depending on the chocolate and how much orange zest you use. The orange juice adds carbohydrates but also a boost of vitamins.
Storage and reheating
The muffins can be stored at room temperature in a covered container for up to 2 days. If you want to keep them longer, I recommend putting them in the fridge or freezing them. They don't taste as good after more than two days at room temperature because they start to dry out. If you want to reheat them, you can microwave them for 10 seconds, but I don't recommend leaving them longer, as they may harden.
That's all you need to know about these orange and chocolate muffins. They are accessible to anyone and don't cause headaches, even if you don't have experience with homemade sweets.
Quick Info
Total time: about 30 minutes
Preparation time: 10-15 minutes
Baking time: 12-15 minutes
Servings: about 12 muffins
Difficulty: easy
Recipe type: quick dessert, homemade pastries
Ingredients
2 eggs
200 ml orange juice (fresh, if possible)
150 g sugar
250 g flour
1 packet baking powder
80 ml oil
vanilla essence (to taste)
grated zest of 1 untreated orange
1 chocolate bar (approx. 100 g, any type you like)
Preparation method
1. In a bowl, mix the flour with the baking powder, sugar, and vanilla sugar (or essence if you're using it). Set aside while I prepare the liquid part.
2. In another bowl, whisk the eggs with a whisk until combined. Add the orange juice and vanilla essence. Gradually add the oil while constantly mixing.
3. Gradually pour the dry ingredients into the liquid mixture. I use a spatula, not a mixer, so I don't overbeat the mixture. I mix just enough to no longer see flour.
4. Add the grated orange zest. Mix gently. In the end, the mixture should have a slightly dense but not heavy texture.
5. Divide the batter into muffin molds (I usually use special paper, but it's not mandatory). Fill each mold about three-quarters full.
6. Break the chocolate into suitable pieces (cubes or squares) and place one in the center of each muffin. If there's leftover chocolate, distribute it on top.
7. Place the tray in the preheated oven at medium heat (180°C if using electric). Bake for 12-15 minutes. They are done when they rise and start to color at the edges.
8. Remove the muffins and let them sit in the mold for 5 minutes before transferring them to a rack or platter.
Why I make this recipe often
I love that I don't need a mixer or expensive ingredients. The muffins turn out fluffy and stay soft for a day or two without becoming dry. They are good on their own, but the chocolate adds an interesting texture when it melts.
Tips and variations
Tips
I use untreated oranges for the zest, especially if I buy them for baking. If you only have regular oranges, wash them very well before using the zest.
To check if they are baked, I insert a toothpick near the chocolate, not right in the center – it will stay moist there.
It's important not to overbeat the batter after adding the flour, or the muffins will turn out tough.
Substitutions
You can replace the chocolate with nuts or raisins if you don't necessarily want chocolate. The oil can be replaced with melted butter, but the texture will be slightly different. Vanilla sugar can be omitted if you don't have it, just add a little more vanilla essence.
Variations
Sometimes I add some chopped nuts to the batter. For a more pronounced flavor, I sometimes use a mix of orange and lemon zest. Mini muffins can also be made, but the baking time decreases by a few minutes.
Serving ideas
I often pack them up because they don't crumble easily. They are good cold, with yogurt or milk, or as a dessert with coffee. If I want them to be more festive, I dust them with powdered sugar after they cool completely.
Frequently asked questions
1. What type of chocolate works best?
I've used both dark and milk chocolate, both work well. If you want a more intense flavor, dark chocolate is a good choice.
2. Can they be made without orange zest?
Yes, but the orange flavor won't be as pronounced. You can add a little orange essence if you want to compensate.
3. If I don't have fresh orange juice, can I use store-bought?
Store-bought orange juice works too, but ideally, it should be without added sugar or preservatives.
4. Can I make the batter a day in advance?
I don't recommend it, because the baking powder starts to react as soon as it's mixed with the liquids. It's better to bake the muffins immediately.
5. Can the muffins be frozen?
The muffins freeze well if cooled completely beforehand, but the texture may become slightly different after thawing.
Nutritional values
Estimate per muffin (from a total of 12):
Calories: approximately 160 kcal
Protein: 2-3 g
Fat: 6 g (from oil and chocolate)
Carbohydrates: 24 g
Values may vary depending on the chocolate and how much orange zest you use. The orange juice adds carbohydrates but also a boost of vitamins.
Storage and reheating
The muffins can be stored at room temperature in a covered container for up to 2 days. If you want to keep them longer, I recommend putting them in the fridge or freezing them. They don't taste as good after more than two days at room temperature because they start to dry out. If you want to reheat them, you can microwave them for 10 seconds, but I don't recommend leaving them longer, as they may harden.
That's all you need to know about these orange and chocolate muffins. They are accessible to anyone and don't cause headaches, even if you don't have experience with homemade sweets.