Marbled Chocolate Orange Muffins

A yummy combination orange and chocolate swirled muffins, tangy orange and sweet chocolate balance each other out perfectly.

This recipe was inspired by the fact school is starting and kids need to have a somewhat healthy breakfast or snack instead of a packaged muffin with tons of sugar and preservatives.

These muffins are a really great combination of the slightly tart orange batter and a rich chocolate batter swirled together.

Ingredients
Orange Batter

• 3 cups Unbleached All Purpose Flour 
• 1 cup Granulated Sugar
• 3/4 cup Unsalted Butter, melted
• 1/2 cup Sour Cream
• 1 cup Whole Milk, room temperature
• 2 large eggs 
• 1/2 cup Freshly Squeeze Orange Juice, 2 to 3 oranges 
• 2 Tablespoons Orange Zest
• 2 teaspoons Baking Powder
• 1/2 teaspoon Fine Sea Salt
• 2 teaspoons Pure Vanilla Extract

Chocolate Batter

• 2 cups Unbleached All Purpose Flour 
• 1 cup Unsalted Butter, melted 
• 1/2 cup Dark Brown Sugar
• 1/4 cup Granulated Sugar
• 1/2 cup Dutch Process Cocoa Powder, can use Baking Cocoa not natural 
• 2 cups Chocolate Chips, I used milk chocolate can use dark or bittersweet 
• 1 cup Whole Milk, room temperature
• 3 large eggs
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Fine Sea Salt
• 2 teaspoons Pure Vanilla Extract

Instruction :

1. In a medium size bowl, zest oranges into 3/4 cup of sugar and let that sit for 30 minutes. 
2. Orange batter: In a medium size bowl, combine flour, baking powder and salt. Set aside. In a large bowl, whisk together melted butter and sugar for 2 to 3 minutes or until its slightly fluffy and pale. Add orange juice, orange zest, vanilla extract, sour cream and eggs. Whisk just until well combined. Slowly alternate flour mixture and milk. Cover batter and chill for 30 minutes.

Chocolate Batter:

1. In a medium size bowl, combine flour, baking powder and salt. Set aside. In a large bowl, whisk together melted butter, 1 cup chocolate chips, 1/4 cup cocoa powder, dark brown sugar and granulated sugar 2 to 3 minutes or until slightly fluffy and pale. Add in last 1/4 cup cocoa powder and eggs. Whisk just until well combined. Slowly alternate milk and flour. Cover batter and chill for 30 minutes.
2. Preheat oven to 350 degrees. Either spray muffin tin with nonstick cooking spray or use liners. With a 1 1/2 tablespoon cookie scoop or two spoons alternate the two batters then lightly swirl.

Read more please visit : www.sweetiensaltyshoppe.com

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