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–+ servings
orange chocolate chip muffin on a plate

Orange Chocolate Chip Muffins

Amanda
Orange chocolate chip muffins with big bakery style crowns. One bowl easy recipe packed with flavor and chocolate chips.
5 from 9 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 44 minutes
Course Breakfast
Servings 8 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.

Notes

I highly recommend making 8 large muffins, making less will result in smaller muffins meaning small crowns, the beauty of these are the muffin tops and the jumbo size.
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. 
Storage
Refrigerator: Never refrigerate muffins, refrigerating baked goods dries them out.
Freezer: I like to freeze the chocolate orange muffins the same day they were made in a freezer bag, they will be good up to 2 months
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.