Orange and chocolate is a flavor combination I have loved working with as a pastry chef. It is one of those classic pairings that always feels balanced when it is done right, bright citrus against rich chocolate. After baking with citrus countless times, I have learned that the real key is building the orange flavor properly so it actually comes through in the finished bake instead of getting lost once the muffins hit the oven.
These muffins use a simple bakery trick to create those big, domed tops. The batter starts baking at a higher temperature, which gives the muffins a quick burst of lift right at the beginning. Then the oven temperature is lowered so the centers can finish baking evenly without drying out. This method is one I’ve used for years because it reliably creates tall muffins with those beautiful bakery style tops. the result is a muffin that is deeply flavored, balanced, and the kind of recipe I come back to whenever I want something reliable for brunch or weekend baking!
If you love orange chocolate bakes and muffins, check out my muffins with lemon curd, orange shortbread cookies, and white chocolate and cranberry muffins!
Jump to:
- Why you'll love this easy orange chocolate chip muffin recipe
- Equipment
- Orange Chocolate Chip Muffin Ingredients
- Orange Chocolate Chip Muffin Recipe Variations
- How to make orange chocolate chip muffins!
- Moist Orange Chocolate Chip Muffin Pro tips
- Chocolate Orange Muffins FAQs
- How to store chocolate chip orange muffins
- More Recipes You'll Love
- More like this from Stir Taste Smile:
- 📖 Recipe
Why you'll love this easy orange chocolate chip muffin recipe
- Flavor: Intense orange flavor paired with rich dark chocolate and a buttery note from that stick of butter! My orange chocolate cupcakes are dreamy as well!
- Ease: No need to cream butter and sugars, this recipe calls for wet and dry method. Mix all the wet ingredients and then add the dry, super simple.
- Texture: Super fluffy with crunchy bakery style tops. The inside is moist and the chocolate chips get super melty. My raspberry banana muffins have the same texture!
Equipment
You have to use a microplane zester for the orange zest, it produces the finest zest making it easy to melt into the sugar.
Orange Chocolate Chip Muffin Ingredients
- Butter: Needed for flavor, texture, and moisture.
- Oranges: This is the key flavor in these muffins, you need a microplane to zest the oranges. I do not recommend using a cheese grater. If you love these flavors, check out my cannoli bars!
- Chocolate Chips: Dark chocolate is the best chocolate to use in this recipe, its not too sweet and pairs well with orange.
- Turbinado sugar: I love using raw sugar for topping muffins, it is course and doesn't melt in the oven. It adds an amazing crunch you can't get with granulated sugar
- Milk: You can really use any milk you like, if you have whole milk or buttermilk on hand I recommend that being your number one choice.
See recipe card for quantities.
Orange Chocolate Chip Muffin Recipe Variations
- Chocolate: Milk chocolate would be delicious if you don't like dark chocolate, or white if you prefer. Nuts or dried fruit would also be great!
- Vegan, non dairy, or gluten free: You can make these gluten free by using a 1:1 gluten free flour substitute. You could also try making them vegan or dairy free, though I haven’t personally tested those versions.
- Orange extract: If you don't have fresh oranges you could try orange extract, be careful and use it sparingly as it can be strong.
- If you do not have muffin liners, you can thoroughly spray the muffin pan with non stick baking spray.
This recipe has not been tested with other substitutions. These are just suggestions.
How to make orange chocolate chip muffins!
Preheat the oven to 425°F. Line a muffin pan with 8 muffin liners. Whisk together the dry ingredient.
Step 1: Using a microplane, zest the oranges. Whisk the orange zest and sugar until it resembles wet sand, you want to release the oils. You can also use your fingers to rub the sugar and zest together.
Step 2: Add the melted butter and wet ingredients. Whisk until fully combined. Add in the dry ingredients, stir with a rubber spatula or big spoon until combined
Step 3: Add the chocolate chips, the batter will be thick.
Step 4: Divide the batter between the 8 muffin cups, it will look like a lot of batter for one cup, it’s not. Top with a little more sugar (I like turbinado raw sugar) to just coat the top Place in the oven and immediately reduce the temperature down to 400°F. Bake until toothpick comes out clean, about 20-24 minutes
Hint: Spray the top of the muffin pan so the muffin tops don't stick.
Moist Orange Chocolate Chip Muffin Pro tips
- make sure you use the zest of 2 oranges, you really want that orange flavor to shine. Make sure you add the zest to the sugar first and beat vigorously or use your hands to rub the sugar and zest together until it resembles wet sand, you don't want that precious zest to go to waste
- make sure your oven temperature is at 430F to start with, don't forget to turn it down to 400F right after placing the muffins in the oven. The high temp to start is the key to achieving that perfect crown
- this recipe only makes 8 muffins, it will look like too much batter but you want the liners to be completely full. Don't forget to add granulated sugar or raw turbinado sugar on top, it makes a huge difference in texture
Chocolate Orange Muffins FAQs
What is the key to achieving large crowns?
Baking powder and starting with a high oven temperature and then reducing it to a lower temperature. Once the batter hits a high temp, they rise really quick, you have to turn the temp down or else they will burn before they bake all the way through.
Do I have to use muffin liners?
I highly recommend it, its easy cleanup and keeps the muffins moist.
How do I avoid my orange chocolate muffins from being dense?
Do not over work the gluten! Stir the flour in and do not over mix, just until the flour is absorbed.
How to store chocolate chip orange muffins
Refrigerator: Never refrigerate muffins, refrigerating baked goods dries them out.
Freezer: I like to freeze the muffins the same day they were made in a freezer bag, they will be good up to 2 months.
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📖 Recipe
Orange Chocolate Chip Muffins
Equipment
- Muffin pan
- Muffin liners
- Whisk
- Mixing bowl
- Microplane zester
Ingredients
- 1 ¾ cups (225 grams) all purpose flour use the fluff and spoon method if not weighing the flour (see notes)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ⅔ cup (145 grams) sugar, plus more for tops
- 2 large oranges, zested I use naval oranges
- 8 tablespoons (113 grams) unsalted butter, melted
- 2 large eggs
- ½ cup milk whole or 2%
- 1 teaspoon vanilla extract
- 1 ¼ cups (200 grams) dark chocolate chips
Instructions
- Preheat the oven to 425°F. Line a muffin pan with 8 muffin liners. Spray the top of the pan if you have nonstick spray to ensure the tops don't stick to the pan.
- Whisk together the all purpose flour, salt, and baking powder.
- Using a microplane, zest the oranges. Whisk the orange zest and sugar together until it resembles wet sand, you want to release the oils. You can also use your fingers to rub the sugar and zest together. Add the melted butter, milk, vanilla, and eggs. Whisk until fully combined.
- Add in the dry ingredients, mix until combined, add the chocolate chips and fold until incorporated, do not over mix. The batter will be thick
- Divide the batter between the 8 muffin cups, it will look like a lot of batter for one cup, it’s not. Top with a little more sugar (I like turbinado raw sugar) to just coat the top
- Place in the oven and immediately reduce the temperature down to 400°F. Bake until toothpick comes out clean, about 20-24 minutes, check earlier if your oven runs hot.
Hannah says
The best muffins I’ve ever made!!
Kathy says
I've made other chocolate chip muffin recipes - I love the chocolate /orange combo - and these are the best I've ever made! The smushing of the sugar and orange zest makes a huge difference in bringing out the orange flavor.
Amanda says
That is so nice of you to say! Releasing the oils is such a game changer! Thank you 🙂
Sam says
These were sooo amazing!!
Amanda says
Yay! thank you!
Mary says
The orange flavor really shined and I love how high they rose in the oven.
Amanda says
Love hearing that! thank you!
Sally says
These are absolutely perfect! I can’t wait to make them again.
Amanda says
Aw thank you so much Sally!
Anna P. says
Amanda, these were delicious! I used whole wheat pastry flour I already had and brown sugar instead of white because I think it just makes everything better. Couldn’t get enough of them!
I want to make these for my mom but she tries to avoid gluten and processed sugars. What do you think about using almond flour and replacing some of the sweeteners with alternatives like honey? I think I’m gonna go for it!
Amanda says
Hi Anna! oh my gosh so happy to hear you loved them!! day made!! I would use a gluten free flour instead of almond flour, like bobs red mill 1:1 gluten free flour and honey should definitely work! Thanks so much for leaving a review!!
Lisa S. says
These were absolutely incredible, and such an easy recipe to work with. I shared them with friends and neighbors, and everyone kept raving about how delicious they were.
Amanda says
I love hearing that!!! Thank you so much Lisa!!
Tori says
These turned out great even though I completely forgot the vanilla extract haha. I had two questions, what does the vanilla extract do in this recipe and would I get a stronger orange flavor if I replaced it with orange extract? Also why the temperature change? I'm learning to bake so I want to know why things work the way they work 🙂
Amanda says
Hi Tori! I'm so glad they turned out great!! Vanilla extract is almost in everything baking related! It just brings out more flavor and complements everything really well. It's okay if you forgot it because the dominant flavor is orange! Yes, you would get a stronger flavor with orange extract, but the zest of 2 oranges gives a lot of orange flavor and extracts can be really over powering and sometimes have a fake flavor. The temperature change is for the domed tops- they rise really quick at a hot temp creating a muffin top and then you turn the temp down so the rest of the muffin can bake without burning! I'm so glad you're getting into baking!
Tori says
Ah thank you! This is very helpful!
Sarah says
These came together easily and taste delicious! I’m wondering if I could make them as mini muffins also? Thanks for the recipe!
Amanda says
Hi Sarah, I'm so glad to hear it! I've never made mini muffins but I'm sure they would be okay, I don't think I would start with such a high oven temperature, I'd bake at 350F for much less time, I don't think they'll have the same muffin top look. I would use mini chocolate chips 🙂 Thank you for leaving a review!
John Janowicz says
could i replace maybe half of the milk with the juice from my zested oranges?
Amanda says
Hi John! I've never tested this recipe with orange juice, the muffins might not have the same texture since juice has a lot of water in it.
Codah Guerra says
These were amazing! Perfectly moist with an amazing flavor!
Amanda says
Yay!! I love hearing that, thank you for leaving a review 🙂