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Moist Orange Chocolate Chip Muffins

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These moist orange chocolate chip muffins combine bright citrus flavor with gooey chocolate chips for a comforting, lunchbox-friendly treat. Quick to make and packed with real fruit and protein, they stay tender for days and are perfect for snacks or gatherings.

Ingredients

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  • 2 cups all-purpose flour (or whole wheat for a nuttier taste)
  • 1/2 cup plain Greek yogurt (dairy-free works fine too)
  • 2/3 cup granulated sugar (organic cane sugar recommended)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/2 cup freshly squeezed orange juice (about 2 medium oranges)
  • 1 tablespoon orange zest (from the same oranges)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips (mini chips preferred)
  • Optional: 1/4 cup chopped dark chocolate
  • Extra orange zest, for garnish
  • Sprinkle of coarse sugar, for crunch (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray if desired.
  2. Zest 1-2 medium oranges using a microplane until you have about 1 tablespoon. Juice the oranges to get 1/2 cup of juice.
  3. In a large mixing bowl, whisk together vegetable oil, granulated sugar, eggs, Greek yogurt, orange juice, orange zest, and vanilla extract until smooth and slightly frothy.
  4. In a medium bowl, stir together flour, baking powder, baking soda, and salt until evenly distributed.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry flour remains; do not over-mix.
  6. Fold in chocolate chips and any optional chopped chocolate gently until evenly distributed.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full (about 3 tablespoons per liner).
  8. Sprinkle extra orange zest and a pinch of coarse sugar over each muffin for garnish.
  9. Bake on the center rack for 18-22 minutes, until tops are golden and spring back when pressed. A toothpick should come out clean or with melted chocolate streaks.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut yogurt and vegan chocolate chips. Use room temperature ingredients for best texture. Do not over-mix the batter. Mini chocolate chips distribute better and melt evenly. Muffins can be frozen for up to 2 months. For higher domes, fill cups nearly to the top and start baking at 400°F for 5 minutes, then reduce to 375°F.

Nutrition

Keywords: orange muffins, chocolate chip muffins, lunchbox baking, easy muffin recipe, citrus dessert, kid-friendly snack, quick baking, moist muffins

Find it online: https://tomyumy.com/moist-orange-chocolate-chip-muffins-easy-lunchbox-baking-guide/