Chocolate Orange Muffins with Chocolate Streusel
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Chocolate Orange Muffins with Chocolate Streusel
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Studded with dark chocolate chips and piled high with a crunchy chocolate streusel topping, these chocolate orange muffins are, simply put, showstoppers.
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Ingredients
For Chocolate Streusel:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons cocoa powder sifted
- ¼ teaspoon fine sea salt
- ¼ cup cold butter cut into cubes
For Muffins:
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tablespoon finely grated orange zest from 1 medium orange or 3 small mandarins or clementines
- 1 ¼ cup all-purpose flour
- ½ cup almond flour
- 2 ½ teaspoons double acting baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons unsalted butter melted and cooled to lukewarm
- 2 large eggs at room temperature
- ½ cup whole milk at room temperature
- ¼ cup sour cream at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract optional
- ⅔ cup coarsely chopped dark chocolate chunks or chips
Instructions
- Preheat oven to 400 degrees F.
- In a mixing bowl, whisk together flour, brown sugar, cocoa powder and salt. Add cold cubed butter and work it into the dry ingredients until mixture comes together in dry crumbles. I like to start with a pastry cutter, and then switch to my hands part way through so I can really rub it together. You should be able to squeeze the dough and it will stick together in a larger clump. Place in the refrigerator and chill until ready to use.
- In a mixing bowl, mix together sugar, brown sugar and orange zest. Whisk in flour, baking powder, and salt.
- In another bowl or 2 cup glass measuring cup, whisk together milk, sour cream, eggs, vanilla and orange extract. Whisk in lukewarm melted butter.
- Pour wet ingredients into dry ingredients. Stir until almost fully incorporated and only a few streaks of dry flour remains (batter will be a little bit lumpy still; do not overmix). Fold in chopped chocolate.
- Lightly cover and refrigerate for at least 15 or ideally 30 minutes. This short chill will stiffen up the batter a bit so the mix-ins and topping are better supported; a short rest also produces a more pronounced rise in the final muffins.
- Line a muffin tin with paper liners (tall tulip liners if you have them!) I recommend using two muffin tins and only filling every other cup (or baking two batches of 6 muffins each): this will allow for better airflow and produce a higher rise.
- Scoop batter info muffin cups. For tall, tulip wrappers you can do two generous medium scoops, or about 90-95g of batter each. For standard muffin papers, use more like 60-65g, or one large scoop worth per muffin, no more than 3/4 full. If you only have one muffin tin, keep the remaining batter in the fridge until it's ready to use.
- If you have an uneven number of muffins in one of your tins (if you're baking with the larger tulip papers, you'll only have 4 muffins in the second pan... fill the two empty cups half way full with water to ensure even baking.) For standard muffin papers you'll probably end up with exactly 12, 6 in each tin, and can skip this step.
- Sprinkle a generous amount of crumbled streusel on top of batter (about 2 tablespoons worth per muffin, slightly less if you're using regular sized muffin papers).
- Bake for 18 to 20 minutes (about 16 for standard muffins) or until tops are lightly browned and a toothpick inserted in the middle comes out with a few moist crumbs attached but no gooey batter. Let cool for 10 minutes, then transfer to a wire rack to cool completely. If baking a second batch in the same tin, let it cool until lukewarm to the touch, then you can scoop the remaining batter, top with streusel, and bake the second batch.
- Muffins will keep in an airtight container at cool room temperature or refrigerated for up to 5 days.
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