Ingredients
- 2½ cups flour
- 1/2 cup cocoa
- 3 tsp baking powder
- 2 eggs
- 1¼ cups sugar
- 1 tsp vanilla extract
- ¼ cup melted butter
- ¼ cup vegetable oil
- 1 cup milk
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp finely grated orange zest
- 1 Terry’s Chocolate Orange
- US Customary – Metric
Instructions
Sift together the flour, cocoa and baking powder and set aside.
Roughly chop the Terry’s Chocolate Orange into chunks, 4 or 5 per segment. You can reserve some large chunks to garnish the top of the muffins if you like AFTER they are baked, not before as is pictured. (Please see notes)
In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar, and vanilla extract on high speed until foamy and slightly stiffened.
Mix together the melted butter and vegetable oil in a measuring cup with a spout.
Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
Mix together the, milk and apple cider vinegar and add slowly to the mixing bowl continuing to mix but at a reduced speed.
Mix in the orange zest.
Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don’t worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in the chocolate orange chunks.
Spoon batter into well greased or paper lined muffin tins, filling them to the top.
Bake in a preheated 400 degree F oven for about 20 – 25 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean.
Recipe Notes
2017 UPDATE: Based upon feedback from readers, I am no longer recommending adding the garnishing piece of chocolate orange before baking. Some found that the high sugar content of the chocolate caused it to scorch in their oven.
INSTEAD, reserve the pieces you normally would have put on top of the batter and insert them, narrow side of the wedge pointing down, into the top of the baked muffin when they cool.