Orange Chocolate Chip Muffins
Bright citrus flavors combined with classic chocolate to make the perfect breakfast or afternoon treat.
Ingredients
- 1 ¾ cups KAMUT® White Flour (or 2 cups white all-purpose flour)
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 mashed banana
- ½ cup brown sugar
- ½ cup sugar
- ½ cup unsalted, softened butter
- 2 large eggs
- 2 tsp vanilla
- ¼ cup milk (dairy or non-dairy)
- 2 tsp Cointreau (or orange extract)
- zest of 2 oranges
- 1 cup mini chocolate chips
Glaze:
- ½ cup powdered sugar (sifted)
- 2 juiced oranges
Instructions
- Preheat oven to 400℉ and spray muffin tin with cooking spray.
- Whisk first four ingredients (flour, salt, baking soda and baking powder), set aside.
- Measure milk and set aside.
- Use a stand mixer or a handheld mixer and cream the banana, brown and white sugar and butter.
- To the wet ingredients, add the eggs, vanilla, Cointreau and zest, mixing after each addition.
- Alternate adding milk and dry ingredients to the wet ingredients and mix until just combined. Start and end with dry ingredients, adding milk in-between.
- Stir in mini chocolate chips.
- Use muffin/ice cream scoop and add slightly overfull scoops to muffin tin.
- Bake for 5 minutes at 400 then lower oven temperature to 325 for 15-20 more minutes. Muffins are done when a toothpick tester comes out clean or with a few crumbs.
- Make glaze while muffins cool for a few minutes in the tray.
- Rotate muffins to loosen and then transfer to a wire rack over a large piece of wax or parchment paper.
- Drizzle glaze over the top of each muffin and let cool completely.