Sunny Orange Muffins

5 from 4 votes

Orange Muffins rays of sunshine baked into delicious treats! These muffins are bursting with fresh chopped orange and chocolate chips. It's an irresistible flavor combination that is so simple to pull together from ordinary pantry staples!

Prep Time20

Cook Time25

Total Time46

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 243kcal

Author: Kelly

Equipment

2 Muffin pan
muffin cup liners

Ingredients

1 ¾ cups All-purpose flour
2 teaspoon baking powder
¾ teaspoon salt
1 large egg
½ cup sugar
½ cup milk
⅓ cup butter, melted
2 whole oranges
1 cup semi sweet chocolate chips

US Customary - Metric

Instructions

Preheat your oven to 375 degree F. Grease a muffin pan with non stick spray, butter, or use cupcake liners. Set aside for later.
In a medium size mixing bowl, sift the flour, baking powder, and the salt together. Set aside.
1 ¾ cups All-purpose flour, 2 teaspoon baking powder, ¾ teaspoon salt
Take one orange and cut it in half. Squeeze the juice out of the orange into a large mixing bowl.
2 whole oranges
Peel the second orange, and chop the fruit into small chunks, add to the bowl with the orange juice. Discard the peel for something else.
2 whole oranges
Add the egg, milk, and the melted butter to the bowl with the orange juice and orange pieces. Mix until combined with a spatula.
1 large egg, ½ cup sugar, ½ cup milk, ⅓ cup butter, melted
Dump the dry ingredients into the bowl of wet ingredients. Mix with a spatula until just barely combined. Mix as little as possible, just enough to get all incorporated.
Gently fold in the chocolate chips. Spoon batter into the prepared muffin tin, and bake at 375 for about 25 minutes. Check for doneness by sticking a toothpick in the center of a middle pan muffin. Remove muffins when the toothpick comes out clean.
1 cup semi sweet chocolate chips
Cool on a cookie or cooling rack.

Notes

Do not open the oven door until the last few minutes to check for doneness, so you don't deflate them while cooking.
Do not use an electric mixer. Mix very lightly so the leavening is not ruined, batter should be folded more than beat.
Never fill muffin pan cavities more than ¾ full.
Using vegetable oil results in a lighter crumb.