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Chocolate and orange mini muffins recipe

Chocolate and orange mini muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins

This recipe makes two flavours of mini muffins in one go! Chocolate and pear muffins for chocolate lovers and bitter orange and lemon muffins for those who prefer more of a tang. Both are delicious and super simple!

Be the first to make this!

IngredientsMakes: 24 mini muffins

  • For the basic muffins
  • 2 eggs
  • 3 tablespoons caster sugar
  • 60g butter
  • 2 tablespoons milk
  • 4 tablespoons rice flour
  • 6 tablespoons plain flour
  • 2 teaspoon baking powder
  • To make chocolate and pear muffins
  • 1 small pear, peeled, cored and cubed
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon rum extract or rum flavouring
  • To make bitter orange and lemon muffins
  • 1/4 teaspoon lemon extract
  • 2 tablespoons bitter orange marmalade, divided
  • 1 tablespoon vanilla icing sugar, for dusting

MethodPrep:25min ›Cook:15min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Line a 24 hole mini-muffin tin with paper baking cases.
  2. In a bowl, beat the eggs and caster sugar until light and fluffy with soft peaks.
  3. Add butter and milk to a small saucepan. Warm over low heat until butter just melts; add mix to the eggs, beating to prevent the eggs from scrambling.
  4. Sift rice flour, plain flour and baking powder into a bowl; stir into the wet cake mixture until well combined.
  5. Divide the mix equally between 2 bowls; stir in chopped pears, cocoa and rum extract into one of the bowls.
  6. Stir lemon extract and 1 tablespoon of orange marmalade into the other bowl.
  7. Fill 12 mini muffin cases with the pear and chocolate mixture.
  8. Fill the other 12 mini muffin cases with half of the orange marmalade cake batter, then add a small dollop of the remaining orange marmalade into the middle of each muffin; top with the remaining cake batter.
  9. Bake in preheated oven for 15 minutes or until the top of a muffin springs back when touched.
  10. Remove from oven; cool in the tin before serving.


For an extra dose of chocolate, add some milk chocolate chips into the pear mix and some dark chocolate into the orange mix.

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Orange Mini-Muffins with Brown Sugar Glaze

Cream together butter and white sugar in a mixing bowl. Add eggs, beat well, and mix in flour. Dissolve baking soda into buttermilk, then add to the rest of the batter along with the zest from both oranges. Mix well.

Grease and flour mini muffin pans (or spray with nonstick spray with flour). Fill cups 2/3 full. (This recipe yields 36 mini-muffins, or 3 tins.)

Bake at 375ºF for 12 to 17 minutes (or 20 to 25 minutes for regular-sized muffins), or until lightly browned.

In a separate bowl, combine brown sugar and juice from the freshly zested oranges. You should have about ½ cup. Mix well. Drizzle this glaze over the warm muffins. Remove muffins from the pan while still warm.

Note: If you don't have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.

Dang, these are good. My mom originally got the recipe for these strangely delightful orange muffins from an old Helen Corbitt (rest her culinary soul) cookbook, and she&rsquos made them ever since I can remember. The muffin batter is moist and contains plenty of real orange zest, which provides plenty of flavor on its own. But then you coat the baked muffins with an orange juice and brown sugar glaze that really sets these beauties apart from the fray. The brown sugar in the glaze retains its grainy quality and ultimately settles onto the very top of each muffin, providing an unexpected texture for these bite-sized wonders.

These muffins need to be eaten warm. They&rsquore a perfect accompaniment for scrambled eggs and bacon in the morning, or they&rsquore delicious on their own for a mid-morning "coffee break" (Ga-Ga&rsquos specialty) or a late-night munchie attack. For another twist, my mom and I once served them at a baby shower with small slivers of country ham inside. They were magically delicious!

Let&rsquos whip some up, shall we?

The Cast of Characters: Butter, Sugar, Flour, Eggs, Buttermilk, Baking Soda (Ooops. Forgot to include it in this first photo, dadgummit), Oranges, and Brown Sugar. Divinely simple. Simply divine.

Place two sticks of softened (salted) butter into a mixing bowl.

Cream together thoroughly.

You could certainly use an electric mixer if you like, but it&rsquos just as easy for me to whip the heck out of it by hand. Probably about forty brisk strokes.

Now add two cups of flour. The recipe calls for it to be sifted, but I usually can&rsquot be bothered with such a step.

&hellipAnd measure one cup. (Remember, if you don&rsquot have buttermilk handy, just add about 1 tablespoon of white vinegar to just under 1 cup of milk. A minute later, you&rsquoll have buttermilk! I do it all the time.)

Now measure 1 teaspoon baking soda&hellip

&hellipAnd dissolve in the buttermilk.

Now pour it into the mixing bowl.

Now it&rsquos time to zest the oranges! Oooh, baby. Have you seen these spectacular microplane zesters? They&rsquore somethin&rsquo else.

I&rsquove read that the inventor of this invaluable kitchen tool found herself without a zester one day, so she scoured around her husband&rsquos toolbox until she found a planing tool similar to this. Neato! I just love a good invention story. Just run the oranges over the surface&hellip

And the zest comes right off, without the bitter white part.

Before long, the little dudes are zestless and bald. Why am I suddenly thinking of Frodo on Mount Doom? "I can&rsquot see the Shire, Sam&hellipI&rsquom naked in the dark."

Now add the zest to the bowl&hellip

And there you have it! Orange muffins.

Now mix it all together really, really well. And if you get some on your finger, please lick it off and close your eyes and moan.

Now. Please tell me you know about this little blue wonder. I make lots of mini muffins (brownies, cornbread, etc.) and this has really changed my life. It&rsquos cooking spray with flour, and it&rsquos made my baking life complete. No more of that annoying grease-and-flour-each-individual-muffin-tin thing. Another brand name of the same product is "Baker&rsquos Joy." I&rsquove never really been a cooking spray girl, but this cooking spray has really revolutionized things around here.

I just do one quick spray into each spot. Right about now was when my baby streaked through the kitchen holding my empty eye makeup remover in one hand and a Power Ranger sword in the other. I missed my mark just a tad.

Cookie dough scoops are perfect for filling mini-muffin tins. My grandmother gave this to me when we got married and it&rsquos singlehandedly responsible for my left love handle.

The recipe says to fill the muffin tins 2/3 full. I went a little over that, and it would have been better if I&rsquod backed it up a bit you&rsquoll see why later. And if you don&rsquot have a cookie dough scoop (my mom never did, for Lordy&rsquos sake), just use a regular spoon.

This recipe fills three mini-muffin pans. See the beautiful little bits of zest in the batter? delicious.

(Note: You can also make regular-sized muffins if you prefer.)

Bake mini muffins in a preheated 375-degree oven for about 12-17 minutes (20-25 minutes for larger muffins). Watch periodically while they&rsquore baking and make sure they don&rsquot get too brown.

Now measure 1 cup (lightly packed) brown sugar&hellip

&hellipAnd dump into a small bowl.

Now take the naked, cold, and bald oranges you zested earlier. Cut them in half and squeeze out the juice. It should come to about 1/2 cup.

Pour juice into the bowl with the brown sugar.

And that&rsquos it! Mmm&hellipI just love what this unusual glaze does to the finished product.

When the muffins just start turning golden, take them out of the oven. Some of these got just a tad dark around the edges, but they&rsquoll be juuuuuuuust fine. I&rsquom a firm believer in not freaking out when things don&rsquot go perfectly.

Now. Drizzle the brown sugar/orange juice glaze all over the tops of the warm muffins.

The glaze will ooze all over the place, but that&rsquos okay. That&rsquos why it would have helped if I&rsquod filled the tins just a little less full. (I came up short of three dozen by seven.) If the muffins don&rsquot totally rise up over the top, the glaze has a little more room to settle into each individual space.

But no matter&hellipI just kept scooping up the glaze from around the muffins and drizzling it over the tops. The muffins will absorb the glaze pretty quickly.

Use every last drop of that glaze until all the muffins are covered.

Within minutes, you&rsquoll still have a little glaze on the pans, but much of it will have seeped into the muffins. Remove muffins from pans while still warm.

Mmmm. Golden, moist, zesty perfection.

The granular texture of the sweet orange glaze is what makes these muffins so, so special.

Chocolate Orange Muffins!

Deliciously soft, heavenly and yummy Chocolate Orange Muffins – full of chocolate orange chunks!

I feel like over my years of blogging, I have neglected the good ol’ muffin far too much. I have a few delicious recipes on here such as my biscoff muffins that I uploaded this year, and then my older muffin recipes such as my raspberry and white chocolate muffins, which has been on my blog for over five years!

I don’t know why I neglect muffin recipes so much, because I utterly adore them! They’re so similar to cupcakes, but usually without the same toppings as cupcakes. They are perfect with a mug of tea, or a hot chocolate… or when you are out on a coffee date.

As it is the festive season, and because I simply cannot resist… I thought it was time for a chocolate orange muffin recipe! Let’s be honest though, with SO MANY OF YOU requesting this recipe, I thought it was about time anyway!!

So I have a various few methods for making muffins on my blog, and some people prefer the butter method, some people prefer the oil method. Because my biscoff muffins used the oil method, I thought I would make this version with butter. Both are delicious!

If you want to make these with oil, follow the recipe for the biscoff muffins, but use chocolate orange chunks, add the orange flavouring, and swap out 25g of flour for cocoa powder! But if you aren’t fussed, I do adore the recipe below and think it’s utterly delicious!

So.. this recipe is different when it comes to a cupcake. Cupcakes usually have equal parts flour, butter, sugar and eggs whereas this sort of recipe the ratios are different, milk is added, and the resulting texture is just the best and most delicious thing.

For these muffins I use unsalted butter or baking spread, with light brown sugar (because they are chocolate themed, the brown sugar is the best flavour), eggs, self raising flour, cocoa powder, salt, whole milk and orange extract/zest.

Then, you add in the chunks of chocolate! I, of course, use terry’s chocolate orange, but you can use any chocolate orange themed chocolate you want! I always like to theme my bakes, but I am fully aware that not all brands of things are available everywhere!

I love using tulip muffin cases when it comes to muffins, as they look the best, and they are big enough! I use these beautiful kraft coloured ones in this recipe, but honestly any work! If you want to use cupcake cases however, you may may more than 12 muffins.

You want to make sure that the cases are only 2/3 full, as the muffins will rise, and you definitely don’t want them overflowing and wasting all the yummy muffin goodness!

For the topping I simply melted a small amount of chocolate and added a chocolate orange segment to the top – you can do this, or you can leave it off, or you can do something completely different!

If you wanted to try a stuffed muffin recipe, you can freeze a chocolate spread, or a chocolate orange ganache mix and plopping the frozen dollop into the muffin before baking – so gooey, so good!

Can you make this recipe as regular-sized muffins?

These are made as mini muffins for a good reason. They will taste better that way. You can try baking them as regular-sized muffins, but I don’t think as much of the orange flavor will come through because of what you do to the tops of the muffins (keep reading for that info). You can buy a super cheap mini muffin pan on Amazon.

The unique part of making these Mini Orange Muffins is that when they are still warm, you will dunk the tops in orange syrup. The orange syrup is an easy-to-make mixture of sugar and orange juice. This gives them an extra pop of orange flavor. And if they’re made into larger muffins, I feel like that flavor gets lost a little bit.

For the record, I prefer to make these without any added raisins or nuts. My family doesn’t like them. But if that’s your thing, then you should totally include them in your Orange Mini Muffins. Enjoy!

Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup miniature semisweet chocolate pieces
  • 2 eggs
  • ½ cup sugar
  • ½ cup milk
  • 1 tablespoon finely shredded orange peel
  • ½ cup orange juice
  • ¼ cup vegetable oil
  • 1 recipe Streusel Topping

Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups set aside.

In a large bowl stir together flour, baking powder, and salt. Stir in chocolate pieces. Make a well in the center of flour mixture set aside.

In a medium bowl combine eggs, sugar, milk, orange peel, orange juice, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon 1/4 cup of the batter into each prepared muffin cup. Sprinkle generously with Streusel Topping. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean.

Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups serve warm.

Nutrition Facts (Orange-Chocolate Chip Muffins)

Healthier Chocolate Mini Muffins

These are the BEST healthier chocolate mini muffins with no granulated sugar, butter or oil in the recipe! Make healthier chocolate muffins with bananas, greek yogurt, and honey.

My friend Hannah is obsessed with my healthier chocolate cake recipe. But here’s the kicker, she’s never had it.

I think she secretly wishes I would make that recipe every Wednesday and bring it to our bible study. But I don’t get the chance to re-make a lot of my own recipes when there are new recipes to be made!

So I decided to re-make the healthier chocolate cake recipe into a muffin recipe for our bible study cookie exchange.

Yes, I brought muffins to a cookie exchange.

But I was really killing 2 birds with one stone – I got a new recipe made and I didn’t have to spend extra time making something special for the exchange. That’s called working smarter folks!

The biggest draw about this recipe is that it’s healthier because there’s no granulated sugar, oil or butter!

I will point out the obvious – this recipe calls for chocolate chips, which aren’t free from refined sugar. I’m okay with eating chocolate chips (this girl is a dessert blogger!). But you can choose to leave them out or use a healthier chocolate chip alternative like cocoa nibs.

Remember, these are healthier – I didn’t say they are the most healthy chocolate muffins on the planet ever and are zero calories.

But for a girl who uses a lot of butter, sugar and powdered sugar (think CAKE!) these healthier chocolate muffins really are healthier when compared to some of the other things I make!

I use my mini muffin pan all the time and actually prefer to make mini muffins over regular sized ones because my brain thinks I have more muffins that way.

I know it actually yields the same amount either way, but I like mini things. Especially mini things with chocolate :)

This recipe makes 24 mini muffins or 12 regular sized muffins. See the baking directions below.

Mini Chocolate Chip Doughnut Muffins

I&rsquom so smitten with these Mini Chocolate Chip Doughnut Muffins. These easy-to-make muffins get a big flavor boost from a roll in cinnamon-sugar and a nice dose of chocolate. The flavor is fantastic, and the texture is lovely, too.

As a general rule, I don&rsquot like my muffins to be overly sweet. But these muffins are an exception, as they&rsquore sweeter than most muffins I bake. But they&rsquore a fun treat for something a little different. They&rsquore perfect for a bite-size sweet snack when you&rsquove got a craving.

The presence of sour cream in the batter means you can expect soft muffins with a lovely crumb. The soft texture is a nice contrast with the crunch of the cinnamon-sugar that coats them.

When it&rsquos time to portion the muffin batter, a cookie scoop is your best friend. You&rsquoll need about a tablespoon of batter per muffin cup, and a #50 scoop will work well. Once you&rsquove scooped the batter into the cups, there&rsquos no need to spread the batter in the cup. Just leave it as is, and you&rsquoll get beautifully shaped muffins!

You can easily dial the cinnamon-sugar to suit your tastes by how diligent you are in coating them. With the sweet coating on them, you&rsquoll get a burst of sweetness with each bite.

When you&rsquore ready to add the cinnamon-sugar, be sure you&rsquove got everything set up for this sweet assembly line. I like to line up everything in the order it will be used. So, next to the muffins, I have the butter and then the cinnamon-sugar. And next to that, I have a surface (like parchment paper or wax paper) for placing the finished muffins.

Because these are little muffins, be sure to use mini chocolate chips for the best results. Those small chocolate chips are just the right size to distribute nicely in the batter without being too heavy. If you don&rsquot have any mini chocolate chips, you can try chopping chocolate to get pieces of a similar size.

If you&rsquore looking for a simpler treat that focuses on cinnamon flavor, you can leave out the chocolate chips. Just keep in mind that you&rsquoll have a little less total batter without the volume added from the chocolate chips.

These Mini Chocolate Chip Doughnut Muffins are an instant favorite for us. The flavor, the texture, the adorableness&hellip it&rsquos all just so good! I hope you&rsquoll give these a try and enjoy them every bit as much as we do!


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45 Calorie Mini Chocolate Chip Muffins

Confession. I made these mini chocolate chip muffins back in December without the intention of posting them on my blog. I made them to bring to my friend I was visiting one afternoon (that’s not weird, right?). She didn’t get the chance to taste them until after I left. Once I got home, I received a text RAVING about how good they were.

The kicker? She had no idea they were lightened-up as she praised their tender texture and addictive taste. That’s when you know a lower calorie food is a success.

I made them again this past weekend so I could shoot and share the recipe on my blog this week. Also because I’m welcoming any sort of healthier recipe right now as I cook and taste my way through a cookbook full of… candy. Just candy. All candy. All over my house. Every day. Life is hard.

Here we go! A mini chocolate chip muffin so low in calories you can eat 6 of them, pair with some yogurt and have a jolly breakfast under 400 calories. I do not count calories for the food I eat and cook, nor do I typically post nutritional info because my blog’s focus is on having fun in the kitchen – not math. But I was extra curious about these muffins and I thought you would be as well, so here is the breakdown for you:

  • Flour = 560
  • Lightly packed brown sugar = 115
  • Pure maple syrup = 200
  • Greek yogurt = 130
  • Melted butter or coconut oil = 200 (or 230)
  • Egg white = 17
  • Mini chocolate chips = 550
  • Cinnamon = 2.5
  • Vanilla = 10

Divided by 36 mini muffins = 47 calories (using butter). Ok so these are really 󈬝-ish” calorie muffins. Unless you’re the calorie police, the 2 extra calories are no biggie. Heck, I’m sure you burned them scrolling down this far or moving your eyeballs today.

These muffins would be nothing without a few of the listed ingredients.

First, don’t leave out that fat. The small amount of butter (or coconut oil) is what makes them taste like their higher calorie counterpart. The fat makes them tender and soft I tried making these with applesauce instead of butter and they tasted dull and rubbery. I don’t recommend it. Greek yogurt is a fabulous protein-packed, low calorie “moist maker” in the batter. The baked muffins are anything but dry! I like to use plain nonfat. The egg white gives the muffins structure. You could use 1 full egg instead, keeping in mind that the calorie count would be a tad higher.

Cinnamon, maple syrup, brown sugar, and vanilla flavor the batter. These are all imperative ingredients to the taste of your muffins, so I don’t suggest switching things up. You could certainly use honey instead of maple syrup, but you will lose the stronger flavor of maple syrup. And when it comes to lower calorie foods, flavor is everything.

The chocolate chips! These muffins are a little “blah” without them. The chips are the highest calorie ingredient in this recipe besides the flour (obviously necessary as well). But they, along with the fat, are what make these muffins actually taste good. And when the mini muffins are warm from the oven, the chocolate chips are all melty and scrumptious. You may use regular chocolate chips instead but there won’t be very many chips in each muffin that way. Mini chocolate chips = more bang for your buck!

Orange Sour Cream Muffins with Zesty Orange Glaze

Believe me when I tell you that these are no ordinary muffins. That’s what I thought when I was watching them bake in the oven but boy was I wrong.

These babies are incredibly fluffy and moist from the sour cream, and they are packed with such bold orange flavor thanks to the copious amounts of orange zest and freshly squeezed orange juice. The zesty orange glaze just punches even more fresh orange flavor, giving you that nice sweetness in every bite. Even Jason, Mr. Non-Muffin Lover, loved these, and that says a whole lot!

So here’s how you make these awesome muffins:

Let’s start with the dry ingredients.

Then the wet – butter, sour cream, egg, orange juice and orange zest.

Pour the wet into the dry and give it a good stir, being careful not to overwork the batter.

Then we’ll pop them into the oven for about 16-18 minutes, letting them cool on a wire rack for about 10 minutes.

You can definitely serve them as is…

or you can make the zesty orange glaze…

and dip the muffin crowns into this awesome pool of orangey-sugary-goodness.


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