Chocolate Orange Muffins
- prep time - 10 mins
- cook time - 30 mins
- total time - 60 mins
- serves - 12
Rich chocolate meets vibrant citrus in these soft, bakery-style muffins. Cocoa and dark chocolate chips create deep flavour, while fresh orange zest and juice lift every bite. Finished with a whipped chocolate orange coconut frosting, these muffins feel indulgent yet perfectly balanced, with a boost from Superblend Choc Salted Caramel.
Ingredients
DRY INGREDIENTS
- 260g Plain flour or Gluten-free blend
- 20g Cacao powder
- 40g Superblend Chocolate Salted Caramel
- 120g Coconut sugar or alternative (we used Pure Vie Caster Sugar)
- 1 tbsp Baking powder
- ½ tsp Baking soda
- Pinch sea salt
- 100g Vegan dark chocolate chips
- 190ml Milk of choice
- Zest of 2 and juice of 1 orange
- 1 tbsp Apple cider vinegar
- 125ml Good quality olive oil
- 1 tsp Vanilla extract
- 1 tin Full fat coconut milk, thick part only
- 90g 70% dark chocolate
- Zest 1 orange
- 1 tbsp coconut oil
- 2 tbsp Superblend Chocolate Salted Caramel
- Extra orange zest to serve
Instructions
- Prepare the oven and tin Preheat the oven to 180°C (fan) and line a 12-cup muffin tray with cases.
- Mix the wet ingredients In a medium bowl, whisk together the milk, orange zest, orange juice, apple cider vinegar, olive oil and vanilla extract. Set aside for a few minutes to allow the vinegar to slightly curdle the milk.
- Combine the dry ingredients In a large bowl, sift together the flour, cocoa powder and baking powder. Add the Superblend, sugar, baking soda and sea salt. Stir well to evenly distribute. Fold through the chocolate chips.
- Bring the batter together Pour the wet mixture into the dry ingredients. Gently fold together until just combined. Do not overmix, as this can make the muffins dense. The batter should be smooth and slightly thick.
- Bake Divide the mixture evenly between the 12 muffin cases, filling each around three quarters full. Bake for 25 to 30 minutes, or until well risen and a skewer inserted into the centre comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Orange Frosting
- Scoop the thick, solid part from the chilled tin of coconut milk into a heatproof bowl.
- Add the dark chocolate, orange zest and coconut oil. Place the bowl over a pan of gently simmering water, ensuring the base does not touch the water.
- Stir until melted and smooth. Remove from the heat and stir in the Superblend Choc Salted Caramel until fully combined.
- Cover and refrigerate for 30 to 45 minutes, or until firm but scoopable.
- Whip the chilled mixture using a hand whisk or electric whisk until light and fluffy. If needed, add a teaspoon of warm water or milk to loosen and help it whip smoothly.
