Blood Orange Drizzle Muffins with Chocolate Chips

5 from 1 vote

Blood Orange Drizzle Muffins with Chocolate Chips

Ready to trot into the oven in just 10 minutes these Blood Orange Drizzle Muffins with Chocolate Chips are an easy, sweet and seasonal breakfast win to enjoy. Best eaten the day they are baked.

Prep Time10

Cook Time20

Total Time30

Course: Baking, Breakfast

Cuisine: American

Diet: Vegetarian

Servings: Muffins

Calories: 154kcal

Author: Jane Coupland

Ingredients

250 g/ 2 cups Plain (all purpose) flour - or a 50:50 mix of plain and spelt flours
2 teaspoon Baking powder
½ teaspoon Bicarbonate of soda
75 g/ ⅓ cup Caster sugar
¼ teaspoon Nutmeg
½ teaspoon Cinnamon
1 tablespoon Poppyseeds
100 g/ ⅔ cup Milk chocolate chips
1 Blood orange - zest and juice
100 ml Whole milk - approximately
60 g/ ¼ cup / ½ stick Butter - melted
1 Egg
1 teaspoon Vanilla extract

For the blood orange drizzle

Juice 1 blood orange
100 g/ ½ cup Granulated sugar

Instructions

Preheat the oven to 185C/370/ GM5 and line a muffin tray with 12 muffin cases
Weight the dry ingredients (flour, baking powder, bicarbonate of soda, sugar, spices, poppy seeds, chocolate chips and zest) into a medium mixing bowl
Pour the orange juice into a measuring jug and top up with sufficient milk to reach 150ml. Add the egg and vanilla extract and mix with a fork
Pour the liquid onto the dry ingredients along with the melted butter and stir until the batter is just combined (do not over-mix)
Divide the batter between the muffin cases and bake for approximately 20 minutes until well risen, golden and a skewer poked into the centre comes out clean
Mix the Orange juice and granulated sugar together and spoon over the muffins whist still warm
Once cool store in an airtight container and eat on the day they are made (see notes below)

Notes

These muffins are best eaten ON THE DAY THEY ARE MADE. If 12 is too much store in the freezer for up to 1 month (unglazed) - warm through in the oven and add the drizzle

Nutrition