Phew that’s a long title! 😂 Or I just said orange too much! My point is that these are delicious orange-y chocolate and double orange muffins that deserve a good title 😊
Hey guys 🙂 I hope everyone’s doing great. I’ve been on a muffin high myself lately, ever since creating these carrot cake muffins, I’ve just gone muffin crazy!
I used that same recipe to makes these scrumptious orange muffins they’re so moist and fluffy and bursting with a beautiful orange flavour that’s not to over powering and not too weak. I opted for just using orange zest in the muffins because I have serious issues with adding citrus-y things to cake, I don’t like the flavour it gives once baked, but if that’s your thing then feel free to add a couple of tablespoons of orange juice straight into the batter.
I couldn’t decide what to top them with. I actually ate some without any toppings since it’s a muffin of course but whenever there’s a chance for frosting….well we frost! 😉
I made a dark chocolate glaze and an orange glaze. Both were spectacular and I loved the variation of being able to eat some of each. If you don’t like dark chocolate then semi sweet can be used too or even milk chocolate but if you make milk chocolate glaze then decrease the cream by half using only 1/4 (60mls) cup.
I made these muffins as minis mainly because I wanted to see how many the batter could make and because I wanted to used my mini muffin tray 😄 they were too cute!
Here’s when I made them the previous night. I added a small piece of orange on top and squeezed a little right over the muffin before eating it 😋😋
These muffins have such a beautiful texture! so perfectly moist and fluffy I never use another recipe! 😊
Delicious, moist and fresh orange muffins 😍
Dark Chocolate And Orange Glazed Orange Muffins
Makes 12 large muffins, 30 – 32 mini muffins
- 3 cups (375gms) flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- Optional: 1 teaspoon cinnamon
- 1 cup (200gms) sugar
- Zest of 2 oranges, around 1 scant tablespoon
- 2 eggs
- 2/3 cups oil (160mls)
- 1 cup (250mls) buttermilk*
- Optional: 1-2 tablespoons orange juice
Dark chocolate glaze (recipe can be halved or doubled)
- 125 gms dark chocolate
- 1/2 cup (125mls) whipping cream
- 1 cup (125gms) icing sugar
- 1/2 – 1 tablespoon orange zest
- 1 – 2 tablespoons milk or cream
- Pinch of salt
- Optional, splash of orange juice
- Preheat oven to 200C. Line a muffin tray with cupcake cups or grease and flour the tray.
- In a bowl, whisk together the flour, baking powder, salt and cinnamon if using. Set aside. In another large mixing bowl, add the sugar and rub the orange zest into the sugar until all the sugar is coated. I like to do this using my fingertips. Add in the eggs, oil and optional orange juice.
- Add in half of the flour mix then the buttermilk then the rest of the flour mix and whisk only until just combined. Batter will be thick.
- Divide batter between cupcake cups and bake for about 8 minutes then lower the heat to 180C and bake until cooked through, about 12 – 14 minutes. Cool slightly before glazing.
For the glaze
- Dark chocolate: Heat cream until warm and starting to very lightly bubble on the edges without letting it come to a boil. Pour on top of the chopped dark chocolate and whisk until smooth and combined. Icing sugar and vanilla can be added. Cool slightly then glaze muffins.
- Orange glaze: Mix all ingredients together adding more or less cream/milk until the desired consistency is reached. Glaze warm muffins and serve.
* To make your own buttermilk, measure 1 cup of milk into a cup. Remove 1 tablespoon of the milk and replace with 1 tablespoon of white vinegar. Stand for 5 minutes and use as stated in the recipe.
Adapted from Carrot Cake Muffins.