{Dark Chocolate Orange Crumb Muffins}
Prep time:
Cook time:
Total time:
Serves:: 12
  • 2 eggs, lightly beaten
  • ½ cup 2% milk (125ml)
  • ¼ cup light olive oil (better for baking) (65ml)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon almond extract
  • ½ cup fresh orange juice (125ml)
  • 1 tablespoon grated orange zest
  • 2 cups all-purpose flour (280g)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup dark chocolate chips (75g)
Crumb Topping:
  • ½ cup all-purpose flour (70g)
  • ½ cup granulated sugar (100g)
  • ⅓ cup butter, sliced into small pieces (80g)
  • ⅓ cup sliced almonds, toasted (35g)
  • ¼ cup dark chocolate chips (35g)
  1. Preheat oven to 400º F. Line muffin pan with twelve regular size muffin cups.
  2. In a medium bowl combine eggs, milk, oil, sugar, almond extract, orange juice and zest. Set aside.
  3. In a large bowl, stir together flour, baking powder and salt. Stir in chocolate chips. Create well in center and add liquid mixture. Still until just combined and moist. Spoon batter (roughly a ¼ cup) into each muffin liner. Do not fill completely to the top.
Crumb Topping:
  1. In a medium bowl combine flour and sugar. With a pastry cutter or your hands, cut butter into mixture until you have a crumb texture. Stir in cooled toasted almonds (see cooking tips above) and chocolate chips.
  2. Evenly sprinkle crumb topping completely over batter in each liner. Press down gently but do not mix. Bake 17–20 minutes, or until a toothpick or knife inserted in center comes out clean. Place muffins on wire rack and serve warm.
Recipe by Pastry Workshop at https://pastry-workshop.com/dark-chocolate-orange-crumb-muffins/