- Oranges 3
- Egg 1 • 130 kcal
- Sugar 60g (1/3 cup) • 470 kcal
- Oil 50ml (1/4 cup)
- Milk 100ml (1/2 cup) • 49 kcal
- Cake mixture 130g (1 cup)
- Cocoa powder 20g (1/4 cup)
- Salt 1 pinch • 1 kcal
- Baking powder 1 tsp • 156 kcal
- Chocolate chips 60g (1/2 cup)
- Icing sugar for garnish
These adorable orange muffins are made with a classic chocolatey cake batter and baked directly in orange rinds. The result is a zesty and fun treat that’s unexpected but delicious! Use a white or yellow cake mix, cocoa powder and sugar to make light, fluffy and moist orange muffins that are as fun to make as they are to eat. This is a kid-friendly recipe that’s a great wayt to bring more fruit to your dessert game.
How to make orange muffins
First, start by making the batter. Whisk together eggs and sugar until light and fluffy.
Add oil and milk and whisk again until smooth. Then set a fine-mesh strainer over the bowl and sift in cake mix, cocoa powder, baking powder, and salt.
Use a whisk to combine the batter until smooth.
Slice the oranges in half and use a juicer to remove the juice. Use a spoon to scrape out the pith and fruit.
Place the orange rinds in a muffin tin and pour the batter into each empty orange rind. Only fill the oranges halfway.
Sprinkle the top with chocolate chips, then add the remaining batter on top.
Add more chocolate chips on top and bake until the muffins are firm and springy to the touch. Sprinkle the top with powdered sugar after the muffins cool fully.
What makes an orange muffin light and fluffy?
The key to light and fluffy orange muffins is to use a high-quality cake mix and extra baking powder. There’s already some baking soda in the cake mix, so this recipe has twice the leavening power.
Baking powder reacts with the acid in the orange and the cocoa powder to give these muffins plenty of spring and rise in the oven as they bake.
What's the secret to making moist orange muffins?
To ensure your muffins are tender and moist, use milk, egg and canola oil. Together, these ingredients make a thick and creamy batter that stays moist as they bake. Plus, the natural barrier in the orange peel helps keep moisture in the muffins.
- Preheat the oven to 180’C ( 356’F).
- Cut the oranges in halfClean the pulp of the orange and transfer them to a muffin tin.
- In a bowl mix together egg with sugar, oil, milk then sift in the cake mixture, cocoa powder, baking powder and salt.
- Fill orange cups with this mixture and sprinkle with chocolate chips.
- Bake at 180’C ( 356’F) for 25 minutes.
- Sprinkle with icing sugar when cool.
Choose large, equally-sized oranges to use as the muffin holders for this recipe. They should have thick skins to hold the batter.
You can use other flavors of chocolate chips, such as caramel, mint or white chocolate if you like.
A large muffin tin works best to hold the orange rinds.