Hoo-ha, it’s Thursday! Can you believe Thanksgiving is a week from today? Crazy. Okay, let’s get down to business.
If you haven’t noticed, most of my baking tends to be what I call later-in-the-day baked goods. You know, like cookies and cakes. Of course, it’s perfectly acceptable to jump start your day with a cupcake. But let’s be honest, that won’t put you on the fast track to good health. Muffins to the rescue! Okay. I know. Muffins are no bowl of cheerios either. But these have orange (vitamin C) and dark chocolate (antioxidants). Woo!
I always crave oranges and clementines this time of year. You see, with colder temperatures upon us here in the Northeast, it’s important to keep flavors nice and fresh. No winter blues here!
That dusting of powdered sugar? Well, that’s me reluctantly embracing the snowy winter I know is on its way.
Orange Dark Chocolate Chip Muffins
Makes 12 muffins
1/2 cup butter, melted and cooled to room temperature
3/4 cup sugar
1 tbsp. grated orange zest
2 tbsp. fresh squeezed orange juice
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 cup dark chocolate chips
Confectioner’s sugar, for garnish
Heat oven to 375 degrees F. Line muffin tin with baking cups or spray with nonstick cooking spray.
In large bowl, beat melted butter and sugar until creamy. Add eggs, one at a time, beating until combined. Beat in orange zest and juice.
In separate bowl, mix flour, baking powder, and salt until combined. Gradually add dry ingredients into wet ingredients, alternating with the milk, and stir until just combined. Gently fold in dark chocolate chips.
Spread into muffin tins and bake about 15 to 17 minutes, until muffins are golden brown. Dust warm muffins with Confectioner’s sugar.