If you’ve been following this blog for a while, you know I love a good muffin recipe. I have plenty of naturally sweetened versions, some with veggies snuck in like these sweet potato banana muffins and carrot zucchini muffins. One of my most popular recipes has been my banana almond butter muffins. But sometimes, you just want a muffin that does have the butter and sugar in it and tastes like something you’d get from a bakery counter with your morning latte.
So I bring you these orange chocolate chip muffins, just in time for your Easter brunch. Easter is typically a time to start bringing out berries in baked goods (I’ll be making this raspberry lemon cake for dessert), but I think oranges have their place, especially when combined with chocolate. Also, have you seen my post for Italian Easter bread? Hello citrus!
Because you can get oranges year-round, that means you can make these muffins year-round! And I promise that you’ll want to. The orange flavor isn’t overwhelming and there’s just enough chocolate in these perfectly moist and tender muffins.
Whether you make them for Easter brunch or to have on hand for easy weekday breakfasts, I promise you won’t be disappointed!
- 2½ cups all-purpose flour
- ⅔ cup sugar
- 2½ tsp. baking powder
- ½ tsp. salt
- 4 tbsp. butter, melted and cooled slightly
- ¼ cup oil
- ¾ cup plain Greek yogurt
- 1 tsp. vanilla
- 3 tbsp. milk
- 2 eggs
- 3 tbsp. orange juice
- 1 tbsp. orange zest
- ¾ cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit and spray a muffin tin with nonstick cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together butter, oil, Greek yogurt, vanilla, milk, eggs, orange juice, and orange zest.
- Add wet ingredients to dry ingredients. Fold in chocolate chips.
- Distribute evenly between 12 muffin cups in prepared pan and bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
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