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Terry's chocolate orange muffins.
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5 from 5 votes

Chocolate Orange Muffins

Moist chocolate orange muffins, loaded with Terry's chocolate orange pieces.
Course Cake
Cuisine British
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 283kcal
Author Beth Sachs

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Equipment

Ingredients

  • 140 g Caster Sugar
  • 180 g Plain Flour
  • 20 g Cocoa Powder
  • 1 teaspoon Bicarbonate of Soda
  • 100 ml Natural Yogurt
  • 2 Eggs
  • 140 g Butter melted
  • 157 g Terry's Chocolate Orange milk or dark, chopped into small pieces
  • 1 Orange zest only

Topping (optional)

  • 50 g Dark Chocolate melted
  • 12 Chocolate Orange Minis segments

Instructions

  • Preheat the oven to 190°C (170°fan/ Gas 5/ 375°F).
  • Place the caster sugar, plain flour, cocoa powder and bicarbonate of soda in a large mixing bowl.
    140 g Caster Sugar, 180 g Plain Flour, 20 g Cocoa Powder, 1 teaspoon Bicarbonate of Soda
  • Whisk together the (cooled) melted butter, yogurt and eggs and then pour the mixture onto the dry ingredients. Gently mix with a spoon. Be careful not to overmix.
    100 ml Natural Yogurt, 140 g Butter, 2 Eggs
  • Fold through the chocolate orange pieces and orange zest.
    157 g Terry's Chocolate Orange, 1 Orange
  • Divide the mixture between 12 muffin cases and bake in the oven for 18 minutes (start checking after 16 minutes).
  • Allow the muffins to cool completely.
  • For the topping, melt the dark chocolate in the microwave and smear a small amount of the melted chocolate on the back of each chocolate orange minis segment before placing on top of each muffin.
    50 g Dark Chocolate, 12 Chocolate Orange Minis segments

Notes

Top Tips:
  • Gentle folding is key. Overmixing the batter will result in tough, dense muffins. Use a spatula or wooden spoon to delicately incorporate ingredients, stopping as soon as just combined. A few lumps are okay.
  • Substitute ingredients as needed. If Terry's chocolate orange is unavailable, use 157g of dark chocolate (70% cocoa or higher) and double the orange zest to 2 oranges.
  • Downsize for bitesize treats. For mini muffins perfect for kids, use a mini muffin tin and paper liners. Portion the batter equally among 12-16 cups. Mini muffins bake slightly faster, about 12-15 minutes.
 
Variations:
  • Make double chocolate orange muffins by adding 100g of chopped white chocolate orange pieces to the muffin batter.
  • Decorate the muffins with a simple chocolate butter icing and dust with icing sugar.
  • Add a handful of dried cranberries to the muffins for a fruity hit.
  • Use orange flavoured yogurt rather than natural yogurt for an extra orangy flavour!
 
Storage:
Muffins are best eaten fresh on the day they are made but they can be stored in an airtight cake tin for up to 3 days. The muffins can also be frozen for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 283kcal | Carbohydrates: 39g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 109mg | Potassium: 161mg | Fiber: 2g | Sugar: 21g | Vitamin A: 80IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg
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