My friend Jill Ann and I are very alike. We never make a recipe exactly the way it’s written. Usually by the time I get a recipe to try out from her it has been tweaked and nudged several times. And, of course, I will make my own changes to her version so the final product might have the same “name” as the original but it may be a completely different recipe.
I really like chocolate and orange combined together. It reminds me of the Christmas chocolate that is shaped, and breaks, like an orange. Each of my kids gets one, even though they are basically adults now, and I hover above them waiting for an offer of a “wedge”.
So, here are some beautiful Chocolate Orange Muffins that flirt with a more accurate name of “cupcake”. Jill Ann substituted orange yogurt for the sour cream but I already had low fat sour cream so used that. I used long spirals of orange zest instead of actual grated zest because my daughter has an OXO zester that I can’t stop thinking of reasons to use it because I love it so much.
I added Salt, just ¼ tsp, because as we all have learned, even sweet things need a touch of salt. I use coarse Kosher. I also used a tsp of orange extract, because I had it and I think it makes a difference. Naturally, doubled the chocolate chips, because that’s just a smart thing to do, and I use mini chips because they don’t sink to the button. I would cut back on the sugar but the family intervened. They are yummy but rich and by no means can they get in line with a unsweetened bran muffin with raisins and flax seeds that my Mom is known for making (all DuCharmes know the secret code word for them).
Although I put a light glaze made of Orange Juice and Confectioners sugar I also thought “drench those puppies in Grand in Marnier and frost them with cream cheese frosting”
Incredible Orange Chocolate Chip Muffins
• 1/2 cup softened butter
• 1 cup sugar
• 2 oranges, zest of, grated
• 2 eggs
• 1/2 cup orange juice (no pulp is best)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups flour
• ¼ tsp kosher salt.
• 1 1/3 cups good dark chocolate chips
• 1/2 cup sour cream
Preheat oven to 350, have eggs at room temperature Cream butter and sugar in a mixing bowl until light and fluffy. Add the eggs and mix on medium until incorporated.
Add grated orange zest, flour, baking soda, baking powder and sour cream, Add orange juice and chocolate chips, mix on low until just moistened
Fill greased muffin pan cups a little more than half full, bake at 350 for 12 min or more, until cake tester comes out clean . I made “texas Size muffins and they took about 20 minutes.
