Tasty Chocolate Orange Muffins, low in sugar and perfect for healthy snacks for kids. And you can freeze them too!
If you’re looking for easy batch make snacks to feed the kids then you need to try my Chocolate Orange Muffins.
They’re soft and chocolately but much lower in sugar than shop bought muffins. And they can be frozen too and defrosted in just a couple of hours.
The first step is to add plain flour, cocoa powder, baking powder and bicarbonate of soda to a large bowl and mix together.
In a jug mix together melted butter, plain yogurt, honey, egg and the zest and juice of an orange.
Pour the wet ingredients into the dry ingredients and mix just enough so that all the ingredients are combined.
Finally, stir in some chocolate chips.
Transfer the mixture into 12 silicone muffin cases. I always find it easier to do this with an ice cream scoop. Sprinkle on some more chocolate chips and then bake for 22 minutes.
Once cooked, leave to cool for a few minutes and then they’re ready to enjoy
If you try my Chocolate Orange Muffins, then please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
If you liked this recipe you may also enjoy my Chocolate Orange Banana Bread
Chocolate Orange Muffins
Description
Tasty Chocolate Orange Muffins, low in sugar and perfect for healthy snacks for kids. And you can freeze them too!
Ingredients
- 300g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 75g butter
- 175g plain yogurt
- 75g honey
- 1 medium egg
- zest & juice of 1 orange
- 50g chocolate chips plus 20g to top
Instructions
- Preheat the oven to 180c fan.
- Add the flour, cocoa powder, baking powder and bicarbonate of soda to a large bowl and mix with a spoon.
- Add the butter to a jug and melt in the microwave.
- Add the yogurt, honey and egg to the melted butter, along with the zest and juice of the orange and stir well.
- Pour the wet ingredients into the dry ingredients and mix just enough so that the ingredients are all well combined.
- Finally add 50g of chocolate chips and fold through.
- Divide the mixture between 12 muffin cases. I use silicone muffin cases so that they don’t stick. I also find it easiest to do this with an ice cream scoop.
- Top the muffins with the remaining 20g of chocolate chips.
- Bake in the oven for 22 minutes.
- Allow to cool for a few minutes before removing from the cases.
Notes
These muffins will keep in an airtight container for up to 2 days. Because they don’t contain preservatives like shop bought muffins they will go a little dry and hard. I microwave them for about 10 seconds to soften them up before serving.
They are also ideal for serving. Add to a freezer bag and freeze for up to 2 months. They will defrost at room temperature in a couple of hours.
