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Chocolate Orange Muffins

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Cook Time 19 minutes
Resting Time 5 minutes
Total Time 24 minutes

Ingredients
  

  • 1 3/4 cups 220 g all-purpose flour
  • 1/3 cup 30 g unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 2/3 cup 135 g granulated sugar
  • 1/3 cup 70 g light brown sugar, packed
  • 2 large eggs at room temperature
  • 1/2 cup 120 ml neutral oil (vegetable, canola, or light olive)
  • 1/2 cup 120 g plain Greek yogurt or sour cream
  • 1/3 cup 80 ml freshly squeezed orange juice (about 1 large orange)
  • 2 tbsp orange zest from 2 oranges
  • 1 tsp vanilla extract
  • 1 cup 170 g chocolate chips or chopped dark chocolate
  • Optional: 2 tbsp coarse sugar for topping

Instructions
 

  • Prep the pan. Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • Combine dry ingredients. In a large bowl, whisk the flour, cocoa, baking powder, baking soda, and salt until evenly mixed.
  • Mix the sugars and wet ingredients. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, yogurt, orange juice, orange zest, and vanilla until smooth.
  • Bring it together. Pour the wet mixture into the dry ingredients.Stir gently with a spatula until just combined. A few small lumps are fine.
  • Add the chocolate. Fold in the chocolate chips or chunks, reserving a small handful for the tops.
  • Fill the cups. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle on the reserved chocolate and coarse sugar if using.
  • Bake hot, then finish. Bake at 400°F (200°C) for 5 minutes to boost the rise.Without opening the oven, reduce the temperature to 350°F (175°C) and bake 12–14 more minutes, until a toothpick comes out with a few moist crumbs.
  • Cool. Let the muffins sit in the pan for 5 minutes, then move to a wire rack to cool. Enjoy warm or at room temperature.