Delicious Chocolate Orange Muffins

Photo Courtesy: Dr. Debarshi Chatterji

If you ask me, how have I spent my last few weeks, I will tell you only two words – Chocolate and Orange. Yes, I have been trying to develop a perfect balance of these two flavors. It started with my idea that I will be baking a three tiered cake for Debarshi’s birthday this year. I asked Debarshi three of his favorite flavors with chocolate and got three suggestions - Chocolate Orange, Chocolate Pecan and Chocolate with Coconut. So far, I have baked 3 Chocolate Orange cakes and 3 batches of muffins. Now that I am happy with the results it’s time to share the recipe with everyone! 

This recipe will yield 12 muffins

Ingredients:

Dry Products-

• All Purpose Flour - ¾ cup and 2 tablespoons 
• Sugar - ¾ cup
• Unsweetened Cocoa Powder – ¼ cup and 2 tablespoons 
• Baking Soda - ¾ teaspoon
• Baking Powder - ¾ teaspoon
• Salt – ½ teaspoon

Wet Products-

• Water - ½ cup 
• Milk – ½ cup
• Vegetable Oil – ¼ cup 
• Egg - 1 Large
• Orange Marmalade - 2 tablespoons + about ½ cup for topping the muffins 

Others:

• Muffin Tray
• Muffin Cups - 12
• Spray Oil – for greasing
• Wisk
• Spatula 
• Big Bowls – 2

Directions:

• Prepare the muffin baking tray - arrange the muffin cups on them and grease them with Oil.
• Put a sifter on a large bowl and sift all the dry ingredients (All Purpose Flour, Sugar, Cocoa Powder, Baking Powder, Baking Soda and Salt). Please do not skip this step. 
• Preheat the oven to 350°F.
• In a separate bowl, whisk together the Water, Milk, Vegetable Oil, Egg and Orange Marmalade.
• Add to the dry ingredients all at once.
• Stir just to moisten using a large spatula. Resist the urge to mix it smooth. 
• The resultant batter will be thin so do not use a spoon to fill the cups rather use a measuring cup (¼ size) to fill the muffin batter into the cups. Do not press the batter.
• Bake in the pre-heated oven for 18 - 20 minutes or until a toothpick comes out clean
• Remove the muffins from the oven and let them sit inside the pan for 2 minutes.
• Arrange cooling racks on the kitchen counter and carefully remove the Muffins from the tray and transfer them on the cooling rack. Do not turn the tray upside down as the Muffins will be soft and may break. Do not skip this step as it will make the bottoms soggy (Tip: I use two spoons to scoop out the hot muffin from the tray and transfer).
• Let them cool for about 5- 10 minutes.
• Spoon a little marmalade on top of the muffins while they are still slightly warm and serve.
• Enjoy these scrumptious Muffins whenever you want. They are made of Chocolate remember.

Tip: 

• Chocolate tastes even better the next day but do not keep these muffins outside for long. Transfer to a container in a single layer, cover and refrigerate. Before serving, heat them up for 10-15 seconds in the microwave.

Recommended Reading:

• Blueberry Orange Muffin
• Chocolaty Chocolate Chip Muffins
• Cranberry Orange Muffin
• Muffin Making and Baking Tips
• Muffin Making and Baking Tips 102
• Basic Kitchen Measurements
• Fabulous Lemon Muffins with Lemon Syrup
• Chocolate and Vanilla Half and Half Muffins
• Yummy Brownies
• Mary Berry’s Chocolate Apricot Cake (Homemade Sacher Torte)