Chocolate Orange Mini Muffins
Brighten your dessert repertoire with these delightful Chocolate Orange Mini Muffins, a perfect fusion of zesty citrus and rich cocoa. Bursting with the tangy aroma of freshly grated orange zest and the indulgent sweetness of mini chocolate chips, these bite-sized treats are a crowd-pleasing option for brunches, snack time, or any festive gathering. Quick to whip up in just 15 minutes with simple pantry ingredients, these mini muffins boast a moist, tender texture thanks to freshly squeezed orange juice and a touch of melted butter. Baked to perfection in under 12 minutes, they're ideal for busy schedules or last-minute cravings. Serve them warm for a gooey chocolate hit or enjoy them at room temperature for a perfectly balanced flavor duo.
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Ingredients
- 120 grams all-purpose flour
- 30 grams cocoa powder
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 100 grams granulated sugar
- 60 grams unsalted butter, melted
- 1 tablespoon orange zest
- 80 milliliters orange juice, freshly squeezed
- 60 milliliters whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 50 grams mini chocolate chips
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a mini muffin tin with paper liners or lightly grease the cups.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a separate large bowl, whisk the granulated sugar and melted butter until well combined.
Step 4
Add the orange zest, orange juice, milk, vanilla extract, and the egg to the butter-sugar mixture. Whisk until smooth.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix.
Step 6
Fold in the mini chocolate chips until evenly distributed throughout the batter.
Step 7
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Step 8
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 9
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve the mini muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (585.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1751.7 |
| Total Fat 77.5g | 0% |
| Saturated Fat 44.9g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 357.9mg | 0% |
| Sodium 1409.6mg | 0% |
| Total Carbohydrate 260.5g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 138.3g | |
| Protein 31.6g | 0% |
| Vitamin D 81.0IU | 0% |
| Calcium 221.9mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 961.9mg | 0% |
Source of Calories