If you love bright citrus with melty chocolate, these Orange Chocolate Chip Muffins are your new favorite bake. Fresh orange juice and juicy orange pieces make the crumb tender and fragrant, while semi-sweet chips melt into little pockets of chocolate.

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This is a simple batter that mixes by hand and bakes up tall with pretty domes. The orange keeps them moist for days, so they’re perfect for breakfast, brunch trays, or a sweet afternoon pick-me-up.

Freshly baked orange chocolate chip muffin with chocolate melting inside

Even if you're new to baking, fear not, because this recipe is designed to be simple and fuss-free. You'll be amazed at how a handful of basic ingredients can come together to create such delectable treats.

These Orange Chocolate Chip Muffins are perfect as a delightful addition to your weekend brunch spread, a tasty treat for an afternoon snack, or a surprise lunchbox treat, these muffins are the way to go. Their bright, sunny flavor brings a touch of cheer to any gathering, making them a hit among friends and family.

Why My Recipe

Flavor Explosion: The bright, tangy notes of fresh orange juice and chunks perfectly balance the sweetness of the chocolate chips.
Light and Fluffy Texture: We include tips to ensure your muffins rise beautifully and stay tender and moist.
Quick Prep: With just 25 minutes of prep, you'll be enjoying warm muffins in less than an hour!
They freeze like a dream: Make a double batch and stash some away for a rainy day (or, you know, tomorrow).

David

Stack of muffins with chocolate chips scattered on table

Ingredient Notes

image of all the ingredients you need to make

All-purpose flour (1¾ cups): Provides structure so the muffins rise tall. Sift with baking powder for even lift and a fine crumb.
Baking powder (1 tsp): The leavener that helps domes pop. Fresh baking powder = better rise.
Salt (¾ tsp): Listed per your card.
Egg (1): Binds the batter and adds tenderness; room temp blends more easily.
Sugar (½ cup): Sweetens and helps the tops caramelize to light golden.
Milk (½ cup): Adds moisture and keeps the crumb soft. Whole milk makes the richest texture, but any milk works.
Melted butter (⅓ cup): Flavor + moisture. Melt, then cool slightly so it doesn’t scramble the egg.
Two oranges:
- Juice from one orange: Bright citrus flavor and acidity to balance sweetness; strain if pulpy for a smoother crumb.
- Segments from the second orange: Peel and chop; juicy bursts that keep muffins moist. Pat dry lightly so they don’t sink.
Semi-sweet chocolate chips (1 cup): Classic chocolate bite that stands up to citrus. Tossing a spoonful with flour helps prevent sinking.

Muffin torn open to show moist crumb and orange zest flecks

Tips for Making the Perfect Muffins

The Golden Rule: Don't Overmix! This is the number one secret to light, fluffy muffins. Unlike cake batter, you want to mix only until the flour streaks disappear. Overmixing develops the gluten, resulting in tough, heavy muffins.
High Heat Start: While we bake at 380∘F, a common bakery trick is to start muffins at a higher temperature (like 425∘F) for the first 5 minutes, then drop it down. This high burst of heat helps the tops rise quickly, giving you that beautiful dome!
The Oil vs. Butter Debate: This recipe uses butter for richness and flavor, which helps with a slightly fluffier dough. For a lighter, more tender crumb, you can swap the butter for vegetable oil; the oil reduces gluten formation, keeping them delicate. Try both and see which you prefer!
Quick Orange Swap: Need a shortcut? You can replace the chunks of the second orange with 21 cup of canned/drained mandarin orange segments for an easy boost of orange flavor and texture!

Make Them Your Own

Make mini muffins and bake for 12–14 minutes if you want bite sized treats.
Add chopped walnuts for a crunch.
Swap the chocolate chips for dried cranberries for a holiday twist.

Overhead shot of muffins on cooling rack with orange slices

How to Make Bakery Style Muffins (Without Bakery Stress)

Heat things up. Pre-heat oven to 380 °F (195 °C) and line or lightly grease a 12-cup muffin tin.
Dry team. Whisk flour, baking powder, and salt in a roomy bowl.
Citrus prep. Juice one orange (about ¼ cup). Peel and dice the second into small pieces.
Wet team. In a separate bowl, whisk egg, sugar, milk, orange juice, and melted butter until smooth. Fold in diced orange.
Combine. Pour wet mix into the dry. Gently fold just until you still see a few streaks. Hint: lumpy batter = tall, fluffy muffins.
Chip in. Sprinkle chocolate chips over batter and fold twice more to distribute.
Fill & bake. Divide batter ¾ full in each cup. Sprinkle coarse sugar if using. Bake 23–25 minutes until golden and a toothpick comes out clean.
Cool momentarily. Rest pan on a rack 5 minutes, then lift muffins out to finish cooling. (Or bite in while chips are still lava hot. Zero judgment here.)

Storage, Make-Ahead, and Reheat

Counter: Airtight container, up to 3 days.
Freezer: Wrap individually, freeze 3 months. Thaw room temp or zap 25 sec in the microwave.
Overnight batter: Cover bowl, refrigerate up to 12 hours; stir once, add 2–3 extra minutes bake time.

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