Skip to main content

Choc Chip Orange Muffins 巧克力香橙满芬


Think I'm hit by the Muffin bug again.  For breakfast I made these Choc Chip Muffins and added in some orange zest for a fruity fragrance.   There were some leftovers for afternoon tea as well and I just heated them up in the oven toaster as I like to have my muffins warm.



Recipe for Choc Chip Orange Muffins

    Ingredients
  • 9 oz plain flour
  • 4 oz caster sugar
  • 2 eggs
  • 1/2 cup Canola oil
  • 125 to 150 ml plain yoghurt
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100 gm choc chips
  • 2 tsp orange zest
  • a pinch of salt
Method
  1. Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl.  Mix in sugar thoroughly.
  2. Whisk eggs, oil, vanilla and yoghurt till well combined
  3. Pour the wet ingredients into the dry ingredients.  Toss in the choc chips and orange zest, mix till just combined.
  4. Using an ice cream scoop, scoop mixture into the  muffin liners till 3/4 full.
  5. Bake in a preheated oven @ 200 deg.C for 20 to 25 mins. till skewer inserted comes out clean.
  6. Let the muffins cool on a wire rack.






I'm linking this post to Best Recipes.  Theme for September is 'Chocolate Wonderland'
hosted by Fion of   Xuan Hom's Mom Kitchen Diary

Comments

  1. These muffins look so gorgeous, Cheah. So is your new cake stand.

    ReplyDelete
    Replies
    1. Thank you, Angie. Yes, love that stand, a gift from a friend!

      Delete
  2. Hi Cheah, well ... you are not alone .. I'm hit by the muffin bug too ^-^ Yummy Choc Chip Orange Muffins you've baked and I certainly enjoy these warm muffins too !

    ReplyDelete
    Replies
    1. Yes, maybe because muffins are so quick and easy to whip up!

      Delete
  3. 好吸引人的muffin。 早餐时刻。非常合我意。
    谢谢您的分享。

    ReplyDelete
  4. Hi Soke Hah, your muffins are always so lovely and tempting. Bookmarked all, must find time to try them but not too soon cos' I going away for long holiday in a month's time.

    ReplyDelete
    Replies
    1. Oh, that's great news, Kimmy. You do need a long holiday to relax!

      Delete
  5. Hi Cheah,
    Lovely muffins. The perfect treat for breakfast and tea-time, especially with choc chips! And the addition of orange zest sounds so fragrant!

    ReplyDelete
    Replies
    1. Yes, having them for breakfast is a real booster!

      Delete
  6. I'm also crazy of muffins lately. Will add your recipe in my to do list too! Look so yummy :D

    ReplyDelete
  7. Wow..these are beautiful. I really love how the top turned out!

    ReplyDelete
  8. Hi Cheah , almost to pretty to eat , so I will close my eyes ;-D orange and chocolate chip , I will have to try this one , Thanks

    ReplyDelete
  9. nuff said, damn delicious citrusy orange!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…