Orange Chocolate Chip Muffins

This Orange Chocolate Chip Muffins recipe will bring your usual breakfast muffins to new heights with a chocolate-y and citrusy twist! It is made even more irresistible with a chocolate chip and nut streusel topping. Moist and fluffy muffins that are sweet, tangy, and nutty- who would say no to these? 

I love muffins! And I don’t just enjoy them for breakfast; you’ll see me stuffing my face with these delicious baked goodies as an afternoon snack or dessert. I use fruits, berries, nuts, veggies, sweets, alcoholic drinks, spices, sauces, frostings, and whatever I think I can get away with! I also have dabbled with savory muffins such as my Chorizo and Brussel Sprout Stuffing Muffins and Spiced Beef Meatloaf Muffins with Feta. I am that passionate about them! These Orange Chocolate Chip Muffins are the newest recipe made on my beloved muffin pans, and boy, they are spectacularly delicious! 

Easy and Delicious Muffin Recipe

Fruit, chocolate, and nuts combined to make one awesome muffin! If that does not get you going in the morning, what else will? These muffins are bursting with bright citrus flavors from the orange juice and zest. And with spots of melty chocolate oozing from within and a golden streusel topping with crunchy nuts thrown in, they are so addicting you’ll never stop with just one. It’s a good thing these are so easy to make too, because you will be so enchanted with these orange-flavored, chocolate-flecked treats you’ll be making them again and again!

Ingredients Needed:

Just your usual muffin ingredients with a few goodies mixed in to make these muffins extra special! 

For the muffins:

• All-purpose flour- this all-around flour is perfect for making moist and tender muffins. 
• Baking powder- this will help the batter rise as t bakes, giving the muffins a nice volume that results in a soft and fluffy texture. 
• Mini chocolate chips- I used semi-sweet chips for this recipe. Feel free to use dark, milk, or white chocolate if you prefer them. 
• Eggs- will bind the ingredients together and give the muffins structure and color. 
• Granulated sugar- sweetens the muffins and helps make them moist. 
• Milk- hydrates the batter and gives it a creamier and richer taste!
• Orange juice- use freshly squeezed juice for best results. This will infuse the batter with a refreshingly sweet and tangy flavor. 
• Orange zest- this gives the muffins a brighter citrus taste and fruity aroma. 
• Vegetable oil- this will keep the muffins super moist for days! 
• Kosher salt

For the streusel topping:

• All-purpose flour
• Granulated sugar
• Unsalted butter-Take the butter out of the fridge and keep it at room temperature for at least 30 minutes before starting to soften it. 
• Chopped nuts- you can use walnuts or pecans. 
• Semi-sweet chocolate chips

How to Make Orange Chocolate Chip Muffins

It is a straightforward process; you can ace it even if you are half-awake! They are done in just 30 minutes and will be gone before you know it. 

Preparations:

• Preheat the oven to 400 degrees.
• Line twelve muffin cups with cupcake liners.

Steps:

1. Combine the dry ingredients. In a large mixing bowl, stir the flour, baking powder, and kosher salt together, then fold the mini chocolate chips. Make a well in the center of the flour mixture and set it aside.
2. Mix the wet ingredients. Combine the eggs, sugar, milk, orange zest, orange juice, and vegetable oil in a medium bowl. 
3. Make the batter. Pour the egg mixture into the bowl with the flour mixture all at once and stir until combined. It’s okay if the batter is kind of lumpy at this point. 
4. Make the streusel topping. Add the flour, sugar, and butter to a food processor and pulse until the mixture resembles coarse crumbs. Pour the mixture into a bowl and stir in walnuts or pecans and mini chocolate chips.
5. Assemble and bake! Spoon about 1⁄4 cup of the batter into each muffin cup and layer them with the streusel topping. Bake for about 18 to 20 minutes. Cool the muffins on a wire rack before serving!

Tips for Making the Orange Chocolate Chip Muffins:

• I like using mini chocolate chips because they are lighter and do not sink to the bottom as much as regular-sized ones. 
• Do not over mix your batter, or you will end up with dense and tough muffins. I do not use an electric mixer to make my muffins. A whisk or spatula is enough. 
• Fill the muffin about ¾ of the way only. Take note that they will rise as they bake, so you should allot space so they do not spill out. 
• Let the muffins cool on the pan for a few minutes after baking before dislodging them. This will give them enough time to firm up so they do not break apart. 
• You can check if the muffins are done by inserting a toothpick in the center. If it comes out clean, you can take the muffins out of the oven. 

Frequently Asked Questions

• Can I use butter instead of oil to make the muffins? Yes, that is fine. One advantage of using butter is the added flavor it brings to the muffins. However, oil gives them a superior texture and turns out softer too. 
• Why are my muffins dry? There are twi reasons for dry and dense muffins. The first possible reason is over baking. They will lose their moisture if you leave them in the oven too long. Second is over mixing. An over mixed batter will yield tough and chewy muffins. 
• Why did my muffins sink? This can be because your muffins are under baked. Also, too much baking powder can make the muffins rise quickly and collapse before they are fully baked. 

Make Ahead and Storing Notes

You can make these muffins ahead of time and store them at room temperature for 3 days or in the fridge for up to a week. You can also keep them in the freezer for up to three months. Allow them to thaw for a few hours to overnight and reheat them in the oven.