Chocolate Orange Muffins
Wet Ingredients (for the reverse method)
50g Full fat Milk
25g Squeezed Orange Juice
35g Honey
65g Sour Cream
1 Egg
1 Tsp Vanilla
100g Plain Chocolate Chips*
50g Choc Chips to sprinkle*
*We recommend using Callebaut 811 Dark Chocolate
Dry Ingredients
115g Plain Flour
1 Tbsp Corn Flour
1/2 Tsp Baking Powder
3/4 Tsp Bicarbonate of Soda
2 Tbsp Cocoa Powder
60g Caster Sugar
40g Light Brown Sugar
Zest of 2 Oranges
1/4 Tsp Coffee Powder
70g Butter
Method
1. Preheat oven to 220C/200C Fan/Gas 7/425F. Line your tin with cases
(I recommend tulip cases)
2. Add flour, cornflour, baking powder, bicarb, sugars, cocoa, salt,
coffee and orange zest into your mixing bowl. Give these a good mix around with a spatula.
3. Cube your butter and place it in your mixing bowl with the dry
ingredients. With your spatula, coat the butter in flour.
4. On a medium to low speed, mix all of these up with your stand mixer until it resembles breadcrumbs, you can use the whisk or paddle attachment.
5. Next add all of the wet ingredients into a separate bowl along with the 100g Chocolate Chips and combine.
6. Add the wet ingredients into the dry, mix on low speed. This
creates a lovely rich batter. Only mix for a minimal time, if your muffins are rubbery its due to over mixing and this can happen very quickly.
7. Spoon into the tulip cases level with the tin or if you are using cupcake cases, fill them just over ¾ full, leaving some mixture behind.
8. Sprinkle on the remaining 50g chocolate chips onto the top of each muffin, and then using the remaining mixture slightly cover the chocolate chips, so that the heat doesn’t burn them.
9. Place them into the preheated oven.
10. Bake for 6 minutes then without opening the oven door reduce the temperature to 190C/170C Fan/Gas 5/375F for another 12 minutes.
*The change in temperature is what causes the classic broken, dome muffin
Finish with a melted chocolate drizzle, and enjoy
