Chunky Chocolate Orange Muffins

Orange and chocolate heaven! Hope you give them a try. 🙂

You will need:

  • 1 cup softened butter
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp freshly grated orange zest
  • 1/2 orange/peach juice
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups semi-sweet chocolate, chopped
  • extra chocolate and butter for the chocolate glaze
  • sprinkles of choice
  1. Preheat oven to 200°C (400°F).
  2. In a bowl, combine butter and sugar; cream until light and fluffy. Add eggs, one at a time, until incorporated. Add orange zest and orange juice; mix well.
  3. In another bowl, combine flour, baking powder and baking soda. Add to creamed mixture; stir gently just until blended. Fold in chocolate.
  4. Spoon batter into prepared muffin tin, filling three-quarters full. Bake in preheated oven for 18 to 22 minutes or until top springs back when lightly touched. Set aside to cool.
  5. For the chocolate glaze, just melt some chocolate and a little butter in a saucepan, pop the tops of your muffins into the chocolate and decorate with sprinkles. Enjoy!

Please note: This recipe is an adaptation of the recipe for Wholesome Banana Granola Drops from Esther Brody’s 500 Best Muffin Recipes (Robert Rose Inc: 2003. pg. 38).

Please note: Sadly there was not enough time to take a decent photo; this photo is from:


Banana Nutella and Coconut Muffins

Once more, I forgot to take a picture. I promise I’ll remember next time!!

I can’t even describe these muffins, other than saying they’re HEAVEN. The amount of the “banana taste” is perfect (I’m not much of a plain banana bread fan) and the Nutella center is just, divine.




  • 150 g all-purpose flour
  • 110 g butter
  • 70 g sugar
  • 2 mashed bananas
  • Nutella or milk chocolate with hazelnut filling
  • 3 eggs
  • 1/3 of a pack of baking powder
  • 1 tsp vanilla
  • 1/2 tsp cinnamon (optional)
  • 50 g shredded coconut (optional)
  • 3 pinches of salt


  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, beat butter and sugar until smooth and creamy. Add eggs, one at a time, mixing until well incorporated. Add salt and vanilla.
  3. In a medium bowl, combine flour, baking powder and cinnamon if using. Add to wet ingredients.
  4. Add mashed bananas to the mixture.
  5. Fill each muffin cup about a third of the way with batter, then drop a teaspoon or two of Nutella (or a piece of chocolate) into the center of each muffin. Portion the remaining batter evenly among the muffin liners. Sprinkle shredded coconut on top of each muffin liner/batter.
  6. Bake on the center rack for 19-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.




Photo source:

Please note: This is an adaptation of the following recipe: Muffin Banane Coeur Nutella et Coco Rapée. (!muffin-banane-coeur-nutella-coco-rape/cru9)