Ingredients and Weight:
- All-purpose flour - 2 cups (250g)
- Granulated sugar - 1 cup (200g)
- Baking soda - 1 teaspoon (5g)
- Salt - 1/2 teaspoon (2.5g)
- Unsweetened cocoa powder - 1/4 cup (30g)
- Buttermilk - 1 cup (240ml)
- Vegetable oil - 1/2 cup (120ml)
- Orange zest - 1 tablespoon (15g)
- Vanilla extract - 1 teaspoon (5ml)
- Semi-sweet chocolate chips - 1 cup (150g)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the buttermilk, vegetable oil, orange zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per muffin):
- Calories: 250
- Carbohydrates: 40g
- Protein: 5g
- Fat: 10g
- Fiber: 2g
Dish Characteristics:
- Moist and fluffy
- Rich chocolate flavor with a hint of orange
- Perfect for breakfast, snacks, or desserts
User Comments:
- "These muffins are so delicious! The chocolate and orange flavors complement each other perfectly."
- "They were easy to make and turned out great. I added extra chocolate chips for a sweeter treat."
- "I love the subtle orange zest that adds a unique twist to the classic chocolate muffin."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a gluten-free option, use a gluten-free flour blend.
- For a vegan option, use almond milk or soy milk instead of buttermilk, and replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
