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Orange Drizzle Muffins
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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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking, Breakfast
Cuisine: American
Servings: 12 Muffins

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