Chocolate and Orange Muffins

Who says you can’t have chocolate for breakfast? Try these bakery-sized chocolate and orange muffins for the best of both worlds – chocolate and fruit! With a soft and fluffy muffin base and no mixer required, you’ll be making these every weekend!

Is there anything better than a great cup of coffee and a freshly baked muffin on a lazy weekend morning? No, there isn’t. I love a great muffin, like these chocolate zucchini muffins or these blueberry peach muffins. If you have a great muffin base recipe, the mix-ins are endlessly versatile and a great way to use what you have!


These muffins came about because I talked into a bag of oranges by a grocery store worker – they were fresh off the presses and looked amazing so I couldn’t resist. But, like, 12 oranges is a lot a single gal. So, ta-da, chocolate and orange muffins came about.

This recipe uses my go-to muffin mix. It makes for an incredibly fluffy and flavorful muffin thanks to a combination of ingredients. Most of these you probably have in the pantry as we speak!

Ingredients for chocolate and orange muffins with labels.
  • All-purpose flour. The perfect flour for muffins. Bread flour would be too tough and cake flour is too light for all our mix-ins.
  • Baking powder and baking soda. This gives us the lift and a classic domed top.
  • Unsalted butter and neutral oil. Using a combination of butter and neutral oil (like canola or vegetable – any oil without a flavor) gives us the flavor of butter and the soft and moist texture from oil.
  • Granulated sugar and brown sugar. Sweetens and helps to brown the top of the muffins.
  • Buttermilk. Provides the moisture and the tang.
  • Sour cream. The last bit of added moisture and softness to the mix. It also helps to activate the baking soda.
  • Orange juice and zest. Part of the buttermilk in the recipe was substituted for orange juice, which doesn’t carry a ton of flavor on its own. We need to add the zest in too! A microplane is a great for this, it’s one of my top 5 kitchen utensils.
  • Chocolate Chucks. I always prefer to use a chopped up baking bar instead of chocolate chips when I can. I love having the different sized chunks, plus the quality of chocolate is just better. Chocolate chips have added ingredients that helps them hold their shape, I’d prefer a puddle of all chocolate!
Chocolate muffins on board with one sliced in half with knife.

Making These Orange Muffins

I love making muffins because it’s so easy and doesn’t require a mixer! Two bowls, a whisk and a spatula is all you need. Funny enough, it’s called the “muffin mixing method” in the baking world, and it’s used for quick breads like pancakes, muffins, even some cakes.

In the first bowl, sift or whisk together you dry ingredients. If I’m not in a hurry, I like to sift the ingredients to make sure I don’t have any flour clumps.

In the second bowl, whisk together all your wet ingredients. In this mixing method, sugars are considered a wet ingredient. This is because sugar melts in the oven, making it a liquid!

Muffin sliced in half on liner with knife.

Next, combine the two bowls. Now is the time to switch to a spatula and gently fold the ingredients together. This means you want to gently scoop and turn the bowl until everything is all incorporated, not whip or beat it together, to prevent a tough muffin.

This can easily result in some flour pockets, so really take your time and make sure everything is nicely stirred together.

Finally, stir in the chocolate chunks. I left a few out of the batter so I could pop a few chunks on top after scooping into the muffin tins. Just for the aesthetics of it all.

Baking a Domed Muffin

The baking is very important for muffins. It’s the only time you want that muffin top!

To achieve this, you’ll see that we start with a very hot oven, 425°F. This is to give us that initial “spring” in the oven for a nice tall muffin dome.

But baking the entire time at this hot temperature will give us a dry, sad muffin. So after the first 5 minutes, we turn down the temperature to a more comfortable 350°F for the remainder of the time.

Frequently Asked Questions

If I have extra batter leftover, should I just divide it among the tins?

I don’t recommend this, it’s best just to fill the tins 75% full or risk overfilling and getting some spilled and ugly muffins. The exact amount of batter volume will differ depending on the size of the eggs, how hard you mix everything together, the size of the chocolate chunks, etc. If you have a bit of extra batter left after filling the tins, it’s best to call it a loss or bake some smaller muffins.

Can I make these regular sized?

Absolutely, line a standard muffin tin with approximately 18 muffin liners. Fill each 75% full. Bake 425°F for 5 minutes, 350°F for 15 minutes.

Where do you get jumbo muffin liners?

Occasionally, you can find these in grocery stores, but it’s not a sure bet. I usually grab them online.

Should my batter be clumpy?

In the muffin mixing method, it’s totally normal to have some clumpiness in the batter

Muffin sliced in half with chocolate chips and chocolate on knife.
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Chocolate and orange muffins in tin with one cut open.

Chocolate and Orange Muffins

  • Author: Theresa | Quiet Baking Day
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 jumbo muffins
  • Category: Pastry
  • Method: Easy
  • Cuisine: American


Light, fluffy and bursting with flavor, these chocolate and orange muffins are the best way to start your morning.

Equipment Needed: Jumbo Muffin Pan


  • 420g all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 83g unsalted butter, melted and cooled
  • 1/3 cup canola or vegetable oil
  • 132g granulated sugar
  • 106g brown sugar, packed
  • 2 large eggs, room temperature
  • 75g sour cream, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup orange juice
  • Zest of 2 oranges
  • 1 teaspoon vanilla extract
  • 113g semi-sweet chocolate, chopped, or chocolate chips
  • Sparkling Sugar (optional)


  1. Preheat oven to 425°F. Line 6 jumbo muffin pan with liners.
  2. In a large bowl, sift together flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together butter, oil, sugars, eggs, sour cream, buttermilk, orange juice & zest, and vanilla.
  4. Pour wet ingredients into dry ingredients. Stir gently with spatula. Stir in chocolate chips.
  5. Transfer to prepared muffin tin, filling each liner 75% full. Sprinkle with the sparkling sugar and a few extra pieces of chocolate if desired.
  6. Bake at 425°F for 5 minutes, then turn oven down to 350°F and continue baking for 18-22 minutes until golden brown and a toothpick comes out clean.


  • Store leftover muffins in airtight container
  • For Standard Muffins. Fill muffin tins 75% full. Bake 425°F for 5 minutes, 350°F for 15 minutes. Makes approximately 18 standard muffins.

Keywords: mixer-free, brunch recipes, citrus desserts

Recipe Disclaimer: 

I test all my recipes using the Metric gram weights as shown. I recommend investing in a small kitchen scale for the most accurate results. I cannot guarantee exact outcomes using the US system. 

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About Theresa
Oh, hello, and welcome to my kitchen! My kitchen is the place I go to escape the hustle of the world and find some peace and serenity. These are the recipes I go to when I truly need a quiet baking day.

Hi, I'm Theresa

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