Let’s be honest, unless it’s passed 9:30am on a Saturday or Sunday, waking up in the morning sucks. I typically hit snooze for about thirty minutes because I dread it so much. However, today I remembered I had these muffins waiting for me, and I only hit snooze for about ten minutes. The task of getting out of bed during the work week is much less daunting when you know you have a delicious baked good waiting for you – especially one that goes so well with a giant cup of coffee. My Fiance gave me a strange look when I told him I was making orange and chocolate chip muffins. Apparently he doesn’t believe in such a combination – until now. He ate two muffins while I typed this. Remember those chocolate orange thingys that you would crack on the sidewalk and eat them in segments? Those things were super yummy right? Well, so are these muffins, and they have oats in them so they’re pretty much a superfood.
- 6 TB unsalted butter, at room temperature
- 2 3/4 cups all-purpose flour
- 1/4 cup oat flour (make your own by grinding 1/4 cup oats in a food processor or blender)
- 3 tsp baking powder
- 1 tsp salt
- 1 cup white granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 2 large egg yolks
- 1 tsp pure vanilla extract
- Zest of one orange
- 1 cup milk
- 1/2 cup semi-sweet chocolate chips
- Handful of rolled oats
Makes about 16 Muffins
1. Preheat the oven to 375 degrees. Line muffin tins and spray lightly with non-stick spray (Line about 16 regular size muffin tins)
2. In a large bowl, mix together the all-purpose flour, oat flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, about 3 minutes. Add the egg, egg yolks, vanilla extract and orange zest and mix until smooth.
4. Reduce the speed to low and alternate adding in the flour mixture and milk, beginning and ending with the flour. Remove the bowl from mixer, and gently fold in the chocolate chips by hand.
5. Evenly divide the batter into the muffin tins and sprinkle the top of each with rolled oats. Bake about 30 minutes until a knife inserted into the center comes out clean. Cool in the pan for about 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.
Source: Adapted from A Cozy Kitchen