Orange Chocolate Cream Cheese Muffins have a lot of flavor, thanks to orange zest and freshly grated chocolate! Enjoy these muffins with tea or coffee at your next breakfast or brunch!
Orange Chocolate Cream Cheese Muffins
It’s been a while since I made these Orange Chocolate Cream Cheese Muffins. I used to make them without the addition of a cream cheese filling, but I remembered a muffin shop that was around here many years ago, and they had a few varieties with a cream cheese filling. Those were my favorites!
Grating your own chocolate gives these muffins a richer chocolate flavor. These aren’t chocolate muffins, but they will be heavily accented with the chocolate to let the orange shine through.
Once you get the batter in the muffin pan, drop in the spoonfuls of the sweetened cream cheese. Not too much, and just push it down into the batter.
Orange Chocolate Cream Cheese Muffins are tasty and great for on-the-go breakfasts, or for brunch, tea, and sharing with friends!
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Orange Chocolate Cream Cheese Muffins are a nice treat with tea or coffee. They also make a nice addition to breakfast or brunch. The orange flavor is enhanced by the chocolate, and the cream cheese in the center is a nice surprise!
- 3 oz Bitersweet Baking Chocolate (grated) 12 squares, 1/4 oz each, or equivalent
- 2 Tbsp Orange Zest (grated) about 3 oranges
- 1/2 cup Orange Juice (about 1 to 1 1/2 oranges)
- 1/2 cup Softened Butter (unsalted)
- 1 cup Sugar
- 2 Eggs
- 1/2 cup Sour Cream
- 1/2 tsp Vanilla
- 2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 1/2 oz Cream Cheese
- 1 Tbsp Sugar
- 1/2 tsp Orange Zest
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Grate the chocolate and set aside. I use a box grater, on the regular sized holes.
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Zest and juice your oranges and set aside. Zest before cutting the orange to juice, it's easier!
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In a mixing bowl, cream together butter and sugar.
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Add the eggs, one at a time, mixing well after each.
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Mix in the sour cream, vanilla, zest and juice.
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In a separate bowl, mix together flour, baking powder, baking soda, and the grated chocolate.
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Mix the dry ingredients into the wet ingredients just until moistened. Don't over mix!
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Fill paper lined muffin cups 3/4 full (I use an ice cream scoop with a thumb trigger to get even sized muffins).
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Mix together the cream cheese, sugar, and zest until well combined.
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Put about a teaspoonful of the cream cheese filling in the center of each muffin and gently press it into the batter. It can be partially exposed.
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Bake at 400 degrees (F) for 12-17 minutes, or when a toothpick inserted comes out clean. Then remove from oven and let sit to cool in pan for 5 minutes.
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Transfer the muffins to a cooling rack to continue cooling.
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