Citrus and chocolate is a classic flavor combination. It’s your call whether to use semisweet chocolate chips or bittersweet chocolate chips. You could also leave the chips out entirely, or substitute a half cup of chopped nuts of your choice instead.
Recipe information
Yield
makes 16 muffins
Ingredients
Preparation
Step 1
Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Line two standard muffin pans with 16 paper baking cups or lightly butter the muffin cups.
Step 2
Combine the flour, baking soda, cinnamon, and salt in a large bowl and set aside.
Step 3
Using a mixer set on high speed, cream the butter and sugar in a large mixing bowl for 5 minutes, or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla, sour cream, milk, and orange zest, and beat until smooth, occasionally scraping down the sides of the bowl.
Step 4
Turn the mixer to low and combine the flour mixture with the butter mixture, beating just until incorporated, with no streaks of flour remaining. Fold in the chocolate chips.
Step 5
Spoon the batter into the muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly and are a light golden color, or a toothpick inserted into the center comes out clean.
Step 6
Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.
