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 mini real semi-sweet chocolate chips
1 tablespoon freshly grated orange zest
1/2 cup milk
1/4 cup orange juice
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 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 another bowl until well mixed. Add milk mixture to flour mixture; stir just until moistened. Fill each prepared muffin cup 2/3 full.
Bake 15-18 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pan.
Combine powdered sugar and 1 tablespoon orange juice in bowl. Spread over warm muffins. Serve immediately.
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 about 15 minutes. Glaze warm muffins and serve.