Blood Orange Chocolate Chip Muffins
A recipe for Blood Orange Chocolate Chip Muffins! These light and crumbly muffins are packed with blood orange zest/juice and chocolate chips, then drizzled with a sweet blood orange glaze.
Servings 10 -12 Muffins
Ingredients
Blood Orange Chocolate Chip Muffins:
- 1 3/4 cups (190 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 3 blood oranges
- 1/3 cup (80 milliliters) vegetable oil
- 1/3 cup (80 milliliters) fresh blood orange juice
- 1/4 cup (60 grams) plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 ounces (170 grams) dark or semi-sweet chocolate chips about 1 cup
Blood Orange Glaze:
- 1/2 cup (55 grams) powdered sugar
- 1 tablespoon freshly squeezed blood orange juice
Instructions
To make the muffins:
- Preheat oven to 375˚F (190˚C). Prepare 10-12 muffin tins with liners or grease.
- In a large bowl, combine the flour, sugar, baking powder, salt, and orange zest.
- In a medium bowl, whisk together the vegetable oil, orange juice, yogurt, eggs, and vanilla extract. Gently add to the dry ingredients just until combined with no streaks remaining. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Fill each prepared muffin tin 3/4 full. If desired, add a few more chocolate chips over the tops. Bake in preheated oven until lightly golden and toothpick inserted in the center comes out dry (minus the chocolate), about 20-25 minutes.
- Let cool in pan 5 minutes before removing to wire rack.
Blood Orange Glaze:
- Once the muffins have cooled, prepare the glaze.
- In a medium bowl, whisk together the powdered sugar and blood orange juice until smooth. If too thin, add a little more powdered sugar. If too thick, add a little more blood orange juice.
- Drizzle over the cooled muffins and allow to set for a few minutes before serving.
- These muffins are best the day they are made.