True beauty is on the inside, right? Remember that if you make these muffins. They’re not much to look at. There’s no streusel topping or chocolate drizzle to catch your eye, and they don’t even crown nicely. Oh, they puff up in the oven, but then they deflate and look defeated. Not to worry. Once you sink your teeth into these babies, you’ll forget about their outside appearance. A faint orange flavor pairs beautifully with a rich, buttery taste…. and chocolate. The muffin has a very tender, moist crumb.
These are good no matter how you serve them, but just remember when they’re warm the chocolate chips are gooey. I’m just sayin’.
You know I love Ghiradelli’s bittersweet chocolate chips, but this time I used Harris Teeter’s semi-sweet chocolate chips. The 11.5 oz. package was only $1.97, and they’re quite good. And then I found American Basics yogurt at Wal-Mart for 33 cents, making these muffins a real bargain.
Though I’d like to give credit to the person who posted this recipe (which I’ve adapted quite a bit), I cannot remember the name of his blog.
|Orange-Chocolate Chip-Pecan Muffins |
Adapted from an unknown blogger
Rating: 10 out of 10
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1-1/2 cups bread flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt or kosher salt
1/2 cup chocolate chips
1/3 cup toasted chopped pecans
1 orange, washed, quartered, seeded
1 large egg
7 Tbsp. unsalted butter, melted, cooled
2 (6 oz.) containers vanilla low-fat yogurt
1/2 tsp. fresh lemon juice
1/4 tsp. orange extract
1/2 cup sugar
Heat oven to 400F. Lightly grease a 12-cup muffin pan. In a large bowl, whisk together flour, baking soda, baking powder and salt. Stir in chocolate chips and pecans.
Chop orange sections into smaller pieces, then pulse them in the work bowl of a food processor several times, till finely chopped. Add egg, butter, yogurt, lemon juice, orange extract and sugar and pulse several times till mixture is well mixed. Pour the liquids into the dry ingredients and mix lightly with a spoon or spatula. Do not over mix. It’s okay if there are some lumps. Divide batter evenly among muffin cups, using about 1/4 cup for each.
Bake 15-20 minutes, or till a toothpick inserted in center returns with just a few crumbs. Yield: 12 delicious muffins