Sweet tender orange muffins with tiny bits of chocolate throughout are perfect for a spring brunch.
| 2 |
|
cups all-purpose flour |
| 2/3 |
|
cup sugar |
| 2 |
|
teaspoons baking powder |
| 1/2 |
|
teaspoon baking soda |
| 1/2 |
|
teaspoon salt |
| 1/2 |
|
cup cold LAND O LAKES® Butter, cut into chunks |
| 1/2 |
|
cup mini real semi-sweet chocolate chips |
| 1 |
|
tablespoon freshly grated orange zest |
| 1/2 |
|
cup milk |
| 1/4 |
|
cup orange juice |
| 1 |
|
LAND O LAKES™ All-Natural Farm-Fresh Egg, slightly beaten |
| 1/2 |
|
cup powdered sugar |
| 1 |
|
tablespoon orange juice |
Heat oven to 400°F. Grease bottoms only of muffin pan cups; set aside.
Combine flour, sugar, baking powder, baking soda and salt in large bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in chocolate chips and orange zest.
Combine milk, 1/4 cup orange juice and egg in medium bowl until well mixed. Add milk mixture to flour mixture; stir just until moistened. Fill each prepared muffin cup 2/3 full.
Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pan.
Meanwhile, combine powdered sugar and 1 tablespoon orange juice in small bowl. Spread over warm muffins. Serve immediately.
Recipe Tip
These muffins are best served warm. They can be baked ahead of time, however, do not glaze them. When ready to serve, heat oven to 350°F. Wrap muffins in aluminum foil; heat for about 15 minutes. Glaze the warm muffins and serve.
