Sunday, February 13, 2011

Chocolate Orange Swirl Muffins

These muffins have a tender, delicate texture. The light zing of citrus plays a perfect counterpoint to the rich chocolate flavor. We loved these!

Chocolate Orange Swirl Muffins

*Makes about 12 muffins

1 ½ cups all purpose flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup canola oil or melted butter
½ cup buttermilk
½ cup orange juice
1 teaspoon vanilla extract
Zest of one medium orange (about 1 tablespoon)
2 ounces unsweetened chocolate, melted and cooled
½ cup semisweet chocolate chips, regular or mini-sized

Preheat oven to 325 degrees (for dark, nonstick pans) or 350 degrees for regular muffin tins. Line tins with cupcake liners or spray with Baker's Joy.

In a large bowl, sift together the flour, sugar, baking powder and salt. Stir in chocolate chips.

In a separate medium-size bowl beat together the egg, oil or butter, buttermilk, orange juice, vailla and orange zest. Pour the wet mixture over the dry and mix together just until moistened. Don’t over mix! You may even see some small dry spots – as long as the mixture is evenly moistened without being overmixed, it will be fine.

Into two bowls, divide the batter in half. Stir in melted and cooled chocolate into one of the bowls.

Drop spoonfuls of the batter into the prepared muffin tins, alternating the orange and chocolate batters. Fill the cups 2/3 full. Bake for 13-15 minutes at 350 or 17-18 minutes at 325 until a toothpick inserted in the center comes out clean. Remove from the oven and cool the muffins for five minutes in the tins. Remove the muffins to a wire rack to cool completely.

Recipe Source: adapted from Mel’s Kitchen Cafe

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