I’ve been missing our breakfast muffins lately so I decided to bake a batch of these. I had a sack of blood oranges I need to use up so expect to see a few more recipes with blood oranges in it. Aren’t they pretty? I just LOVE the color!
These muffins turned out really well. I love the texture and the flavor. Orange and chocolate pair so well together. And when you have some tea or coffee with this, it’s fabulous! Chris and I couldn’t wait ’til morning. We each had one before dinner with our tea. It made our bellies happy. Who says you can’t have dessert before dinner? 🙂
- 1/2 cup (1 stick) of unsalted butter, softened
- 3/4 cup of granulated sugar
- zest of 1 blood orange
- 1 egg
- 1 teaspoon of homemade vanilla extract
- juice of 1 blood orange (about 1/4 cup)
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- 1 cup of semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Line baking cups in the muffin pan.
Using a stand mixer (or an electric mixer or mix by hand) cream butter, sugar and orange zest. Add egg, vanilla extract and orange juice. Beat until combined.
In a separate bowl mix together flour, baking powder, baking soda and salt. Add to the creamed mixture alternatively with buttermilk. Fold in chocolate chips.
Spoon batter into the lined muffin cups and bake for 20-23 minutes or until the tester/toothpick inserted into the center comes out clean.
Let the muffins cool for 5-7 minutes in the muffin pan before transferring them to the cooling rack.