I was so excited to receive blood oranges in my CSA box this week! I have seen a few recipes that use blood oranges circulating around different food blogs, but had never actually tried a blood orange myself. I was finally able to make these blood orange chocolate chip muffins. White on Rice Couple topped their muffins with an orange sugar glaze. I omitted it this time to avoid the extra sugar, but will probably add it next time I make the muffins for even more blood orange flavor. To make the glaze, heat 1/4 cup sugar and 1/4 cup blood orange juice in a small saucepan until the sugar dissolves. Pour the glaze over warm muffins, the tops poked with toothpicks.
The blood orange is a type of orange common to the Mediterranean region, especially Sicily and Spain. The deep maroon interior, produced by the antioxidant anthocyanin, develops when the fruit is exposed to low temperatures. The rind may also have a reddish hue. The flavor is a bit more tart compared to other oranges. Peak season in the United States lasts from December to March. Italy and Spain grow a large percentage of blood oranges and California is the top American producer. Blood oranges are similar to other oranges in nutritional value, with more anthocyanin and vitamin C.
More information on Blood Oranges.
Ingredients
1 3/4 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
zest of 3 blood oranges
6 ounces dark chocolate chips
1/2 cup unsalted butter, melted
2/3 cup fresh blood orange juice (about 4 oranges)
1 teaspoon vanilla extract
2 eggs
Preheat oven to 400 degrees Fahrenheit. Prepare muffin tins with liners or grease.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and orange zest. Stir in the dark chocolate chips.
In a medium bowl, whisk together butter, orange juice, vanilla extract, and eggs. Gently add to the dry ingredients just until combined. Be careful not to overmix.
Fill the batter to the rim of each prepared muffin tin. Bake in preheated oven until the tops are golden and toothpick inserted in the center comes out dry (minus the chocolate), 20-25 minutes.
Let cool in pan 5 minutes before removing to wire rack.
Adapted from White on Rice Couple
Tagged: blood orange, breakfast, Chocolate, chocolate chip, Muffin, orange
The muffins look so good!