Chocolate-Orange Muffins with Nuts
by Editorial Staff
The classic combination of orange and chocolate flavors is often used in cooking. Add zest and cocoa to the dough, use peeled orange and walnuts for the filling – and you get original, moist, moderately sweet, and aromatic muffins. Chocolate-orange muffins with nuts – such dessert pastries are always desirable for tea and other drinks.
Cook: 50 minutes
Servings: 8
Ingredients
- Milk – 230 ml
- Butter (soft) – 100 g + for greasing the molds (if necessary)
- Eggs – 2 pcs.
- Brown sugar – 100 g
- Flour – 250 g (2 cups with a capacity of 200 ml)
- Baking powder – 1 teaspoon
- Oranges – 350 g (1 pc.)
- Walnuts – 50 g
- Cocoa powder – 50 g
- Salt – 1 pinch
- Chocolate – for decoration (optional)
Directions
- Prepare all ingredients. Remove the butter from the refrigerator in advance so that it becomes soft (or you can melt it). Wash the orange well with hot water and dry.
- Combine cocoa, flour, brown sugar, and baking powder in a deep bowl. Stir with a whisk.
- In another bowl, combine softened butter, eggs, and milk.
- Pour liquid ingredients into a bowl until dry. Whisk all the dough ingredients into a homogeneous mass.
- Use a fine grater to remove the zest (bright layer of rind) from the orange. Squeeze juice from half of an orange (you get about 60 ml). Save the remaining half of the orange for the muffin filling.
- Add orange zest and juice to a bowl of dough.
- The muffin dough turned out to be quite liquid, similar in consistency to pancake dough.
- Gently peel the remaining orange from the peel and white membranes (these can add bitterness to the finished muffins). Cut the wedges into 2-3 pieces.
- Turn on the oven to preheat to 170 degrees. Grease the muffin slots with butter. If you use silicone or paper molds, you don’t need to grease them. Place 1-2 peeled walnut halves and 2-3 orange slices on the bottom of each mold.
- Pour the dough over the filling without adding a little to the edge of the mold, as the muffins will rise slightly. This amount of dough will make 16 muffins.
- Bake muffins with orange and nuts at 170 degrees for 30-35 minutes. The muffins will rise a little and crack appetizingly at the top. Check the readiness with a wooden toothpick (if the toothpick remains dry after piercing the muffin, it’s done).
- Transfer the finished muffins to a wooden plank or wire rack to cool completely.
- Chocolate muffins with nuts and zest are ready. Initially, I planned to decorate them with grated chocolate on top but decided not to close the mouth-watering cracks.
Enjoy your meal!
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