Chocolate Orange Blossom Muffins
Recipes, Snacks, Sweet Recipes

Chocolate Orange Blossom Muffins

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These chocolate orange blossom muffins have a deep chocolate flavor and the perfect spongey muffin texture. With the infusion of orange blossom water and orange zest, the chocolate orange muffins will thrill your tastebuds!

If you love muffins you will love these chocolate cherry muffins too!

Sometimes you know when something will be marvelous. If you’ve ever had a Terry’s chocolate orange at Christmastime, you know the classic flavor behind this tasty chocolate orange blossom muffin.

The deep chocolate flavor of this muffin pairs beautifully with the slightly floral taste of the orange blossom water. I was shopping around for rose water when I discovered orange blossom water, and of course, I had to purchase it to play with it in the kitchen.

The first thing I did, as all good cooks will do, was taste it. Well, let me tell you, you can learn from my mistakes. But please don’t do it! Blech, that stuff is straight-up bitter! It tastes like orange blossom, making it such a fragrant addition to your cooking and baking.

The part I love about this is that you don’t have to store it in the fridge after you open it. I don’t know about you, but my fridge is already somewhat overrun with open sauces and jars of jam—hazards of a family household.

So when I found out I could store this neatly with my other baking supply cupboard contents, I was thrilled! If you need help deciding what to put in a staple baking pantry, read the Staple Baking Pantry article!

 

These muffins are so perfect!

Snacking: Muffins like these chocolate orange blossom muffins travel well making them ideal for school or work lunches!

The classic orange chocolate pairing was first used by the Spanish in the 1400s. They had found that blending chocolate with orange water like we did here was a beautiful marriage of flavors.

 

Let’s Get Started!

We start by adding the oil and sugar to our mixing bowl. It’s not nearly as difficult as blending butter with sugar and blends in a flash!

We then add the eggs and blend that until its creamy.

This recipe is using sour cream which really does make for a moister muffin than straight milk. We are cutting it though with milk and you can adjust the ratio here depending on what you have on hand. The important thing to remember is to keep the sour cream/milk to one cup. Mix it with the egg mixture until its nice and smooth.

 

After you’ve mixed the wet ingredients together we add in the dry ingredients. Now some may say you can do this alternating with the wet ingredients. And in so do make using two bowl necessary. One for the wet ingredients and one for the dry. However in my 40+ years of baking this method has always worked for me.

Once you’ve added the dry ingredients blend but don’t overwork your batter. Overworked batter will get tough and create a whole lot of air tunnels in your baking.

 

Lastly we add in the orange water, orange zest, and the chocolate chips. I’ve used semi-sweet as milk chocolate can be a bit too sweet with the amount of sugar in this muffin. If you like sweeter go for it! Or if you prefer darker chocolate that will also work. You can even leave the chocolate chips out altogether if you want and still get a marvelous chocolate orange muffin.

 

 

Your muffin tins will get really full with this recipe. If you’re pan is non-stick no worries. I don’t use liners when baking anymore because I prefer eating an entire muffin over fighting muffin crumbs and dirty liners laying around. Yes, kids will do these things yeesh. So again a non-stick pan won’t need much loving.

 

It would be best to preheat the oven to 425 F by now and be ready to blast that rich chocolate batter with some heat. The initial blast of heat makes the muffins rise better. Boy, these look so divine in the muffin pan as they rise! I am excited!

After five minutes, reduce the oven temperature to 350F; if you’ve forgotten and didn’t set a timer, it’s ok. Just don’t leave them to bake for too long at that temperature. After 15–18 minutes, you should test your muffins for doneness. When they are done, pull them from the oven and let them cool a bit. Don’t rush it; those suckers are hot! Especially any melted chocolate chips that are on the surface. You don’t want to get burned. 

They turn out beautifully on your wire cooling rack and are an irresistible treat fresh from the oven. I love making a new batch of muffins because I have tea and muffin as my reward for all that hard work. Mmm, delicious! These fragrant chocolate orange blossom muffins smell divine and taste like heaven!

 

Expert Tips:

Watch your timer! Leaving muffins in at 425F for more than five minutes is risky. So you want to be as precise as possible. Don’t panic, though. If you go over, they are still going to bake. 

Using Pam cooking spray in those non-stick pans, your muffins will slide right out! If you don’t have non-stick and are out of liners, I recommend that you grease and then lightly flour the tin. It’s a messy process flouring muffin tins, but it will be worth it. Just knock excess out so you don’t get a floury exterior on your muffins.

Customize Your Muffins:

You can change the orange blossom water to orange flavoring if you can’t source it. However, it’s important to note the flavor is different. Orange blossom water is a floral and bitter extract, whereas orange flavoring tastes like an orange. 

Sour cream and milk are interchangeable, but if you add more milk to sour cream, your muffins will be less moist. The sour cream also adds to the spongey texture of the muffins.

Suppose you wanted to change the chocolate chips to another kind like milk or dark that works too. You can also leave them out entirely or replace the chocolate with carob chips and carob powder.

 

chocolate orange blossom muffin

Chocolate Orange Blossom Muffins

Amber Bondar
Deep chocolate flavor pairs with essence of orange blossoms in this intensely flavored muffin. If you love the classic chocolate and orange flavor pairing you will adore these muffins. Moist with a spongey crumb they make excellent snacks anytime you need a little tastebud love!
Course Dessert, Snack
Cuisine American, Canadian
Servings 12

Equipment

  • 1 mixing bowl
  • 1 Tbsp
  • 1 tsp
  • 1 Zester/Grater
  • 1 measuring cup
  • 1 Muffin Pan

Ingredients
  

  • ½ Cup Vegetable Oil
  • 1 Cup Sugar
  • 2 Eggs
  • ¼ Cup Milk
  • ¾ Cup Sour Cream
  • 1 Tsp Orange Blossom Water
  • 2 Cups Flour
  • ½ Cup Cocoa Powder
  • tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 Whole Orange Zested
  • 1 Cup Semi-Sweet Chocolate Chips

Instructions
 

  • In your mixing bowl beat the oil and sugar together.
  • Add in the eggs and mix until creamy.
  • Mix in sour cream and milk stirring well.
  • Add the dry ingredients into the bowl and blend well. Be careful to not overmix.
  • Add in the orange water, zest, and chocolate chips.
  • Fill your prepared muffin tins to nearly full.
  • Bake in preheated 425℉ oven for five minutes. Then reduce the temp to 350℉ for 15-18 minutes or until they test for done.
  • Allow muffins to cool in pan a few minutes before transferring to wire rack.

Notes

If you have a non-stick muffin pan no liners are needed for your muffins. 
Keyword chocolate, chocolate chip, Chocolate orange, muffins

 

 

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