Orange Chocolate Chip Muffins
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These Orange Chocolate Chip Muffins are soft, fluffy and flavored with fresh orange juice and zest to pack in tons of flavor!
These Orange Chocolate Chip Muffins are an elevated version of the classic chocolate chip muffin. They also happen to be my favorite excuse to eat chocolate for breakfast! They’re filled with plenty of chocolate chips and are flavored with fresh orange juice and zest to pack in maximum orange flavor! I like to make all my muffins jumbo sized because when it comes to muffins the bigger the better but you can easily make these in a standard size muffin pan. If you’re in the mood for more muffins try my Jumbo Banana Muffins or Buttermilk Blueberry Muffins!
Ingredient Breakdown
All-purpose flour – this gives the muffins structure.
Baking powder and baking soda – both are necessary to make the muffins rise.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.
Orange zest – adds extra orange flavor by rubbing zest and sugars together until it looks like wet sand. This releases orange oil from the zest.
Buttermilk – adds flavor, moisture and makes muffins super fluffy.
Orange juice – gives the muffins their orange flavor. Always use fresh orange juice for the best flavor. If using regular store bought orange juice make sure its 100% juice.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Orange Chocolate Chip Muffins
1. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
2. In a medium bowl, rub together the rub together the granulated sugar and orange zest until it looks like wet sand. Then whisk in the brown sugar, buttermilk, melted butter, orange juice, eggs and vanilla until smooth and well combined.
3. Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. The batter will be thick!
4. Gently fold the chocolate chips into the batter until just combined. Do not over mix!
5. Evenly divide batter between muffin cups. If desired sprinkle with raw sugar and extra chocolate chips. Bake muffins at 400°F for 25 minutes. Store Orange Chocolate Chip Muffins in an airtight container for up to 4 days at room temperature.
Pro Tips For Orange Chocolate Chip Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the chocolate chips.
- Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
- Fill your muffin cups 2/3 of the way full to get tall muffin tops. For a jumbo muffin pan I like to do 3 scoops of batter per muffin cup using this cookie scoop.
My Favorite Muffin Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Jumbo Muffin Pans
- Jumbo Muffin Liners
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Orange Chocolate Chip Muffins
Equipment
- Jumbo Muffin Pan
Ingredients
- 250 g (2 cups + 2 tbsp) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- zest of 1 orange
- 180 g (3/4 cup) buttermilk
- 113 g (1/2 cup) unsalted butter, melted
- 60 g (1/4 cup) orange juice, strained (about 1-2 oranges)
- 2 eggs
- 1 tsp vanilla extract
- 127 g (3/4 cup) chocolate chips
- 56 g (1/4 cup) mini chocolate chips
- extra chocolate chips for topping optional
- raw sugar for topping optional
Instructions
- Preheat oven to 400°F. Line a 6 count jumbo muffin pan muffin pan with paper liners.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, rub together the rub together the granulated sugar and orange zest until it looks like wet sand. Then whisk in the brown sugar, buttermilk, melted butter, orange juice, eggs and vanilla until smooth and well combined.
- Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. The batter will be thick!
- Gently fold the chocolate chips into the batter until just combined. Do not over mix!
- Evenly divide batter between muffin cups. If desired sprinkle with raw sugar and extra chocolate chips. Bake muffins for 25 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Standard size muffins: You can use a standard size muffin pan for this recipe just decrease the baking time. Yields 12 standard muffins.
- Store Orange Chocolate Chip Muffins in an airtight container for up to 4 days at room temperature.
