Mary Berry Chocolate Orange Muffins

This easy and delicious recipe for Mary Berry’s Chocolate Orange Muffins combines the rich flavors of chocolate and zesty orange for a quick and tasty treat. Perfect for breakfast or a snack, you can easily swap in common ingredients, making them a flexible option for any occasion. Enjoy their fluffy texture and delightful taste!

Ingredients Needed

• 2 oranges zest and juice
• 250 ml (1 cup) orange juice – you may not need all of this
• 1 egg beaten well
• 90 ml (6 tbsp) vegetable oil
• 250 g (2 cups) plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp bicarbonate of soda
• 5 tbsp unsweetened cocoa powder
• 100 g (1/2 cup) sugar

How To Make Chocolate Orange Muffins

1. Preheat the Oven: Preheat to 190°C (375°F) or gas mark 5. Line a muffin tin with paper or silicone cases.
2. Prepare Wet Ingredients: In a jug, combine the zest and juice from the oranges, then add enough milk, water, or orange juice to make 250 ml (1 cup). Add the beaten egg and oil, and stir well.
3. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, bicarbonate of soda, and cocoa powder. Stir in the sugar.
4. Combine Ingredients: Pour the wet ingredients into the dry ingredients and quickly fold them together until just combined.
5. Fill Cases and Bake: Spoon the mixture into the prepared cases and bake for 20-25 minutes until the tops spring back when pressed and a skewer comes out clean.
6. Cool: Let cool completely before storing or freezing.

Recipe Tips

• Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the muffins dense.
• Check for Doneness: Insert a skewer into the center of a muffin; it should come out clean. If it’s wet, bake for a few more minutes.
• Cool in the Tin: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to prevent them from sticking.

How To Store Leftovers?

• Refrigerate: First, let the leftover Chocolate Orange Muffins cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
• Freeze: You can freeze the muffins by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag or container. They can be frozen for up to 1 month. To thaw, simply remove the muffins from the freezer and let them sit at room temperature for about 1 hour before serving.

Nutrition Facts

Serving Size: 1 muffin (approx. 103 grams)

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 32mg
• Sodium: 143mg
• Potassium: 96mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Vegetable Soup Recipe
• Mary Berry Shortcrust Pastry Recipe
• Mary Berry Chicken Tray Bake
• Mary Berry Cauliflower Cheese