Calling all chocoholics! If you’re a chocolate lover like I am then these triple chocolate orange muffins will blow your mind. They’re so soft and gooey on the inside and decadent with rich dark chocolate on the inside. These are triple chocolate because I’m using, dark chocolate, semi-sweet chocolate chips and really good premium cocoa powder.
Pairing semi-sweet chocolate chips with rich dark chocolate is a great flavor combination. I prefer dark chocolate over milk chocolate because it has less sugar and more actual chocolate, which makes this recipe great for feeding my chocolate-lover kids. If you can’t find 60% dark chocolate then bittersweet chocolate chips will also do the trick.
How to get the perfect muffin
I used to stay away from baking because I thought I wasn’t very good at it. Baking is a science that requires precision and I like to cook with flare and improvise. But recently I discovered a few techniques that have helped me to become a much better baker.
- Do not over mix the batter: Over mixing develops the gluten in the flour and causes your muffins, cupcakes or cakes to become dense or tough. So I always err on the side of caution and I’d rather under mix than over mix. Just remember the less you mix, the softer your muffins will be.
- Measure the flour accurately: You’d be surprised at the difference precise measurements make. I used to think that dipping my cup directly into the flour and leveling off a cup will give me precise measurement but I recently learned the correct way to measure a cup of flour. So instead of heavily scooping your flour, try fluffing it out instead. Here is a great post on how to accurately measure flour. Since making these 2 simple changes to my baking, I’ve become a much better baker and my family is loving the results.
Orange and chocolate a perfect pair
If you’ve never had this combination then you’re truly missing out. The zest of the orange releases flavorful oils that pack a nutritional and sensory punch. The oils from the orange or any citrus actually contain more nutrients than the juice of the fruit. In fact, just 1 tablespoon (6 grams) of orange peel provides about 14% of the Daily Value of Vitamin C that’s nearly 3 times more than the inner fruit. When the orange zest is paired with the deep rich dark chocolate, it has a beautiful citrus aroma. These triple chocolate orange muffins are balanced by the fresh aroma of the orange zest and the whole experience is just intoxicating.
What are some of your favorite flavor combinations? Do you like dark chocolate? Comment and share below. Here are the ingredients and instructions to get you starting on this chocolate heaven. Check out our Instagram for video clips on how to prepare these muffins.
Triple Chocolate Orange Muffins
- 12 cup muffin pan
- 1/2 Cup or 71g Plain flour
- 1/3 Cup or 37g Unsweetened cocoa powder (I use Ghirardelli Premium)
- 1/2 Tsp Baking soda
- 1/2 Tsp Salt
- 1/2 Cup Sunflower oil or nut oil (I've used coconut in this recipe)
- 2/3 Cup or 115g Dark brown sugar (I've also used granulated sugar)
- 2 Large Eggs -room temperature
- 1 Tbsp Vanilla extract
- 1/3 Cup or 71g Plain whole milk yogurt -room temperature
- 1-2 Medium size Oranges -Zest of 1 medium size orange and the rind of 1/2 of the 2nd orange
- 1/2 Cup or 80g Semi-sweet chocolate chips
- 2/3 Cup or 115g Dark chocolate bar (I'm using Ghirardelli Intense dark 60%). You can also use semi-sweet chocolate chips which will make them a little sweeter.
- Preheat the oven to 420 degrees. Line a 12 cup muffin pan. You won't use all the cups because you want to make large muffins. So line with 10 of the 12 cups.
- In a bowl, sift together the flour, cocoa powder, baking soda, and salt, and set aside.
- In a separate bowl, melt the 2/3 cups bittersweet chocolate. I used the microwave but you can also do it over a bain-Marie.
- Cool the microwaved chocolate slightly before adding and whisking in the oil, sugar, eggs, vanilla, and yogurt.
- To the chocolate mixture, fold in the 1/2 cup of semi-sweet chocolate chips (leave a few behind to top the muffins) and the dry ingredients until just combined. DO NOT over mix the batter because you want the muffins moist and soft (over mixing will cause the batter to be tough or dense).
- Spoon the batter into the prepared liners, filling them to the top. I use an ice scoop and add double scoops.
- Top each muffin with a few extra chocolate chips.
- Bake at 420 degrees for 5-7 minutes and reduce heat to 360 and bake for roughly 10-12 minutes. Set a timer as you don't want to over bake these muffins. You want the chocolate on the inside to be soft and gooey when cooled.
- Remove from the oven and onto a cooling rack. Top with orange rind that has been cut into thin strips.
- These are nice and so tasty while still warm. Enjoy right away or save for later… if you can wait.
- You can store these in an airtight container for 2-3 days.