Orange Muffins Recipe (With Chocolate Glaze)
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
8 orange muffins
-
Calories
204 kcal
-
Course
Dessert
-
Cuisine
American, International
Orange Muffins Recipe (With Chocolate Glaze)
Description
The Orange Muffins Recipe (With Chocolate Glaze) highlights whole wheat flour paired with freshly squeezed orange juice and orange zest, giving the muffins a tender crumb and a fresh citrus aroma. The baking soda and powder help the muffins rise properly while maintaining a soft texture inside. Topped with a smooth chocolate glaze made from cocoa powder, sugar, orange juice, and oil, the glaze complements the fruity muffins with a subtle chocolaty bitterness.
The recipe's method involves sifting dry ingredients together and combining wet ingredients including oil, sugar, and orange juice before mixing them with the dry components. The mixture is portioned into muffin liners and baked at 180°C, ensuring even cooking. This results in orange muffins that have a balanced sweetness and moist crumb.
These muffins can be enjoyed at breakfast, as a snack, or with tea. The chocolate glaze is optional but adds a decorative and flavor-enhancing element. They also work well served slightly warm or at room temperature.
The notes mention that the nutrition info is approximate per small muffin. Different types of sugar can be used in the recipe. Grating fresh orange zest is important for an authentic flavor. The recipe does not specify storage but muffins generally keep well stored in an airtight container for a few days.
Ingredients
For orange muffins
- 1 cup whole wheat flour - 120 grams
- ½ cup raw sugar - 100 grams, you can add regular sugar, coconut sugar, palm sugar or powdered jaggery
- 1 cup orange juice
- 1 teaspoon orange zest
- 1 pinch salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon corn starch
- ¼ cup neutral cooking oil any neutral flavored oil, generic cooking oil
For the chocolate glaze
- 2 teaspoons orange juice
- 3 tablespoons cocoa powder
- 2 to 2.5 tablespoons sugar or add as required
- ½ tablespoon neutral cooking oil any neutral flavored oil, generic cooking oil
- 2 to 2.5 tablespoons water or add as required
Instructions
Making orange muffins batter
- First seive whole wheat flour, corn starch, baking soda, baking powder and a pinch of salt in a mixing bowl or pan.
- Keep the sieved dry mixture aside.
- For the orange zest, with a zester or grater, grate the zest from one medium orange and set aside.
- Line a muffin tray or pan with muffin liners. Also preheat the oven at 180 degrees Celsius/356 degrees Fahrenheit for about 10 to 12 minutes.
- In another bowl, take sugar and oil. Simply mix and set aside.
- Prepare the orange juice in an electric juicer or a blender. If using a blender, then remove the seeds from the orange segments and then blend. Then strain the orange juice through a fine seive. From 3 oranges, I got 1 cup orange juice.
- Add 1 cup orange juice to the sugar + oil mixture.
- Stir briskly and very well till the sugar dissolves and the mixture looks even.
- Add this orange juice mixture to the sieved dry flour mixture. Also add the orange zest.
- With a wired whisk, stir the mixture to a smooth batter with light pressure from hands. Don't over mix.
Baking orange muffins
- Spoon the batter in the muffin liners till it reaches ¾ part of the liners. Gently shake the pan to release any extra air bubbles.
- Place the muffin tray in the preheated oven. Bake orange muffins at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 minutes or till a bamboo skewer inserted in the muffins comes out clean.
- Baking time varies with the type and size of oven, so keep this in mind.
- Place the muffin tray on a wired rack for about 10 minutes. Later remove the muffins from the pan.
- You can serve orange muffins plain or dusted with icing sugar, cocoa powder or prepare any chocolate glaze or icing. The recipe yields 8 regular sized muffins.
Making chocolate glaze
- Take cocoa powder in a small pan or sauce pan.
- Add orange juice, sugar, oil and water.
- Mix everything and keep the pan on a low heat on the stovetop.
- Stir till the mixture thickens a bit. The sugar should also dissolve completely.
- When the glaze is still warm, spread it on the muffins. You can also slice the orange muffins and then spread the glaze on the base slice. Cover with the top slice and then spread the glaze on the top. Allow the glaze to cool before serving.
- Serve eggless orange muffins as a sweet snack or as a dessert.
Notes
- Freshly grate orange zest for the best flavor in the muffins.
- You can substitute raw sugar with regular sugar, coconut sugar, palm sugar, or powdered jaggery as desired.
- The chocolate glaze enhances the taste but can be omitted if preferred.
- Store muffins in an airtight container to keep them fresh for several days.
- Nutrition info provided is approximate for one small muffin made with this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8orange muffins
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 75mg | 3% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 68IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 17mg | 19% |
| Vitamin E | 3mg | |
| Vitamin K | 1µg | |
| Calcium | 24mg | 2% |
| Vitamin B9 (Folate) | 17µg | |
| Iron | 1mg | 6% |
| Magnesium | 34mg | 9% |
| Phosphorus | 90mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
