A recipe for Blood Orange Chocolate Chip Muffins! These light and crumbly muffins are packed with blood orange zest/juice and chocolate chips, then drizzled with a sweet blood orange glaze.
Looking for a quick and easy sweet addition to breakfast this winter? These Blood Orange Chocolate Chip Muffins are such a great way to take advantage of blood orange season (usually between December to March/April in the United States)!
Flour, sugar, baking powder, salt, and the zest from three blood oranges are whisked together, then gently combined with vegetable oil, freshly squeezed blood orange juice, yogurt, eggs, vanilla extract, and chocolate chips. The mixture is transferred to prepared muffin tins and baked until lightly golden. To finish, top each muffin with a drizzle of a pink sweet blood orange glaze before serving.
The blood orange glaze comes together easily with a naturally pink color by simply whisking together fresh blood orange juice and powdered sugar until smooth. If too thin, add a little more powdered sugar. If too thick, add a little more blood orange juice.
Be careful not to overmix the batter. Fold together the wet and dry ingredients just until combined. Overmixing will create a tougher muffin that won’t rise as well.
Fill each prepared muffin tin about 3/4 full. I usually do this by slightly overfilling a standard ice cream scoop to transfer the batter to each of the prepared muffin tins. This is the easiest way I have come across to get a consistent size.
I used standard-sized chocolate chips (dark or semi-sweet) in these Blood Orange Chocolate Chip Muffins, but you can also substitute with mini chocolate chips if desired. After transferring the batter to the muffin tins, top each one with a few extra chocolate chips before putting in the oven.
These muffins are best the day they are made, especially after adding the glaze. Leftover unglazed muffins will keep a couple of days at room temperature in an airtight container. Allow to cool completely to room temperature before storing.
Looking for more recipes with blood oranges?
Try my
- Blood Orange Vinaigrette
- These Blood Orange Chardonnay Cupcakes
- Blood Orange Dark Chocolate Chip Sorbet
Blood Orange Chocolate Chip Muffins Recipe
Adapted from White on Rice Couple
Blood Orange Chocolate Chip Muffins
Ingredients
Blood Orange Chocolate Chip Muffins:
- 1 3/4 cups (190 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 3 blood oranges
- 1/3 cup (80 milliliters) vegetable oil
- 1/3 cup (80 milliliters) fresh blood orange juice
- 1/4 cup (60 grams) plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 ounces (170 grams) dark or semi-sweet chocolate chips about 1 cup
Blood Orange Glaze:
- 1/2 cup (55 grams) powdered sugar
- 1 tablespoon freshly squeezed blood orange juice
Instructions
To make the muffins:
- Preheat oven to 375˚F (190˚C). Prepare 10-12 muffin tins with liners or grease.
- In a large bowl, combine the flour, sugar, baking powder, salt, and orange zest.
- In a medium bowl, whisk together the vegetable oil, orange juice, yogurt, eggs, and vanilla extract. Gently add to the dry ingredients just until combined with no streaks remaining. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Fill each prepared muffin tin 3/4 full. If desired, add a few more chocolate chips over the tops. Bake in preheated oven until lightly golden and toothpick inserted in the center comes out dry (minus the chocolate), about 20-25 minutes.
- Let cool in pan 5 minutes before removing to wire rack.
Blood Orange Glaze:
- Once the muffins have cooled, prepare the glaze.
- In a medium bowl, whisk together the powdered sugar and blood orange juice until smooth. If too thin, add a little more powdered sugar. If too thick, add a little more blood orange juice.
- Drizzle over the cooled muffins and allow to set for a few minutes before serving.
- These muffins are best the day they are made.
Linda Rice
The muffins look so good!