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Seven orange chocolate chip muffins in red liners arranged on a floral vintage plate with fresh oranges in the background.
Layla

Orange Chocolate Chip Muffins

Bright, tender muffins bursting with fresh orange zest and pockets of melty chocolate - the perfect morning treat or afternoon pick-me-up.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter melted and cooled slightly
  • 0.75 cup whole milk room temperature
  • 2 large eggs room temperature
  • 2 tbsp orange zest from about 2 large oranges
  • 0.25 cup fresh orange juice from zested oranges
  • 1 tsp vanilla extract
Mix-Ins
  • 1 cup semisweet chocolate chips

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Microplane or fine grater
  • Large Mixing Bowl
  • Medium mixing bowl
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 375F. Line a 12-cup muffin tin with paper liners or grease well with butter or cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
  3. In a medium bowl, whisk the melted butter, milk, eggs, orange zest, orange juice, and vanilla until smooth. The mixture will look slightly curdled from the citrus - this is normal.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined - about 10 to 12 strokes. The batter should look lumpy with some streaks of flour remaining. Do not overmix.
  5. Add the chocolate chips and fold in gently with 2 to 3 more strokes, distributing them evenly without overworking the batter.
  6. Divide batter among the 12 muffin cups, filling each about three-quarters full. Bake for 16 to 18 minutes, until the tops are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For the brightest orange flavor, zest the oranges before juicing them - the essential oils in the zest carry most of the flavor. Room temperature eggs and milk help the batter come together smoothly without seizing the melted butter. These muffins keep well at room temperature for 2 days, or freeze for up to 3 months - reheat frozen muffins in a 300F oven for 10 minutes.