Chocolate Orange Mini Muffins Recipes

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

CHOCOLATE ZUCCHINI MINI-MUFFINS

Steps:

• 1. Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.
• 2. In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.
• 3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.
• 4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.
• 5. To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.
• 6. Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.

17 BEST MINI MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini muffin recipe in 30 minutes or less!

ORANGE-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F. Line twelve 2 1/2-inch muffin cups with paper bake cups; set aside.
• In a large bowl stir together flour, baking powder, and salt. Stir in chocolate pieces. Make a well in the center of flour mixture; set aside.
• In a medium bowl combine eggs, sugar, milk, orange peel, orange juice, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
• Spoon 1/4 cup of the batter into each prepared muffin cup. Sprinkle generously with Streusel Topping. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean.
• Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Streusel Topping
• In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces.

ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Whisk milk, sour cream, eggs, oil, and vanilla extract together in a bowl until well combined. Whisk in sugar and orange zest. Stir in flour, salt, and chocolate chips in that order. Dice orange segments and gently fold into batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in tin for 5 minutes. Transfer to a wire rack to cool completely.

CHOCOLATE ORANGE MUFFINS

Steps:

• Preheat the oven to 190/375/gas 5. Line a muffin tin with paper or silicone cases (remember, muffin cases are bigger than cupcake cases, so if you're using a cupcake tray, this mix will probably make more than 12 and will need a little less cooking time).
• Pop the zest & juice from the oranges in a jug, then top up with enough milk, water or orange juice to reach 250ml.
• Add in the beaten egg and oil and stir well.
• In a large mixing bowl, sift the flour, baking powder, salt, bicarb and cocoa powder together. Add the sugar and mix to combine.
• Pour the jug of wet ingredients into the bowl of dry, and quickly and smoothly fold them together.
• Spoon into the awaiting cases and bake for 20 - 25 minutes until the tops spring back when pressed, and a skewer comes out clean.
• Let cool fully before storing or freezing.

AWESOME ORANGE CHOCOLATE MUFFINS

Steps:

• In a medium bowl, combine flour, baking powder, sugar, salt, and orange peel.
• In another bowl, combine orange juice, oil, vanilla, milk, and egg.
• Add orange juice mixture to dry ingredients and stir just until mixed. Fold in chocolate chips.
• Grease 12 muffin cups, or line with paper or foil liners. Fill each cup 2/3 full with batter.
• Bake at 400 degrees for 18-20 minutes.

CHOCOLATE ORANGE MINI MUFFINS

Steps:

• Sift the flour and cocoa together. Cream the butter and sugar. Add the eggs to the creamed mixture, a little at a time, together with a tablespoon of the flour mixture.
• Mix in the remaining flour and cocoa until blended. Stir in the orange zest and chocolate chips. Line some muffin tins with fluted paper cups and fill each of the cups 2/3 full. Transfer to the 350 degree F preheated oven and cook for 10-12 minutes.

ORANGE MINI MUFFINS

Steps:

• Preheat the oven to 375°F. Spray mini muffin pans with nonstick spray.

ORANGE CHOCOLATE MUFFINS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, orange juice and zest. Combine the flour, baking powder, baking soda and grated chocolate; stir into creamed mixture just until moistened. Fill paper-lined muffin cups three-fourths full., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CHOCOLATE ORANGE MUFFINS

Steps:

• Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
• Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
• In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
• Pour the wet ingredients into the dry and stir VERY gently together until just combined.
• Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
• Bake for 15 min (fan)\20 min (non fan) until risen and firm.
• For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.

COCONUT & ORANGE MINI MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Spray mini muffin or regular muffin pan with cooking spray and set aside.
• In medium bowl, combine flour, baking powder, and salt and whisk to combine.
• In large bowl with electric mixer, beat together butter and sugar until well combined, about 1 minute.
• Add eggs, one at a time, beating until combined.
• Add vanilla extract and orange zest, beating until combined.
• Add 1/2 of flour mixture beating until combined, followed with 1/2 of the milk, repeating until all is combined. Do not overmix.
• Fold in coconut.
• Fill muffin pan ~ 3/4 of the way full. For me this filled my entire 24-mini muffin pan perfectly.
• Bake in preheated oven for 14-16 minutes for mini muffins, or 24-28 minutes for regular muffins, until toothpick comes out clean.
• Let cool 5 minutes in pan, then transfer to cooling rack to cool completely.
• Whisk together confectioners' sugar and orange juice until desired consistency is met.
• Drizzle over cooled muffins.
• Enjoy!