These healthy chocolate orange muffins are so moist and dense, everyone will adore them. Also, fresh orange scent complement well with rich dark chocolate flavour. Make them and amaze your loved ones!
We love these rich chocolate muffins with damp and sticky texture, the beautiful orange flavour and dark chocolate chunks. In this recipe we used the unique method: blitzing whole oranges, zest and all, combined with whole grain flours, eggs, sugar and buttermilk and coconut oil.
Who wouldn't like chocolatey muffins enriched with refreshing orange purée. Let's check what else we need for these muffins and how to make them.
These muffins are moist and bursting with orange flavour in a way that you can only achieve using whole oranges. You need to boil whole oranges and make a puree of them as the orange zest is from where true orange flavour comes from.
Thanks to the unsweetened cocoa powder and chunks of quality dark chocolate. Once you bite the muffin, you will find melting chocolate pockets inside which makes these muffins so tasty. Use chocolate with at least 60% cocoa and natural cocoa powder for this recipe.
The secret ingredient of this recipe is orange puree. For this recipe you will need only 1 medium orange (around 150g). You don't need to be exact here - it they weigh more, your muffins will be a little bit more moist.
Place orange in a saucepan and cover with cold water. Bring to the boil and simmer until orange become soft (10 - 15 minutes). Drain orange, cool slightly until you can handle and cut into smaller pieces. Remove any seeds.
Using hand blender blend orange until you get a puree consistency with only a few visible bits of zest remaining. It does not to be completely smooth.
The batter for these muffins is made as for other muffins. First combine all dry ingredients - flours, cocoa powder, baking powder and baking soda and salt.
Wet ingredients consist of eggs, brown sugar, buttermilk, orange purée, orange juice and vanilla extract. Melt dark chocolate with coconut oil and pour into the other wet ingredients. Now combine flours with wet ingredients until you get a thick batter. Fill muffin cases 3/4 full and bake for about 10 - 12 minutes.
For this recipe we recommend to use standard muffin cups for baking, to get 12 standard muffins. So, prepare the muffins tray by lining it with muffin cups. Double each cup to prevent them from become greasy once filled with batter. Divide evenly muffin batter between the cups filling all the way to the top.
Bake in the oven preheated to 180 C for about 13 - 15 minutes. The easiest way to test if the muffins are ready is to stick a skewer into the centre of muffin. In this case it should come out with a few crumbs stuck on it. Don't let the muffins sit in the hot tin for too long once they're done or they'll be over baked and dry out. Take them out and place on a wire cooling rack or a plate.
These muffins also freeze quite well, so you can also pop half the batch in the freezer if you want to save for another day. We always find muffins taste best on day one but these will stay fresh for up to 3 days if you store them in an airtight container.