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Orange Chocolate Muffins Recipe

No one can resist these muffins, which feature a pleasant pairing of orange and bittersweet chocolate. They're sensational for breakfast with a warm mug of coffee or tea. —Anna Pidhirny, Gibsonia, Pennsylvania

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Orange Chocolate Muffins Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

15 15 30

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 cup orange juice
2 to 3 tablespoons grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 ounces bittersweet chocolate

Directions

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, orange juice and peel. Combine the flour, baking powder, baking soda and grated chocolate; stir into creamed mixture just until moistened. Fill paper-lined muffin cups three-fourths full.
Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 171 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 119 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Orange Chocolate Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p46

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas