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Orange Chocolate Cream Cheese Muffins in a muffin pan on a white background

Orange Chocolate Cream Cheese Muffins

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!

Course Breakfast
Cuisine American
Keyword chocolate orange muffins
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 18 muffins
Calories 242 kcal
Author Sandy Clifton

Ingredients

  • 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

Cream Cheese Filling

  • 2 1/2 oz Cream Cheese
  • 1 Tbsp Sugar
  • 1/2 tsp Orange Zest

Instructions

  1. Grate the chocolate and set aside. I use a box grater, on the regular sized holes.

  2. Zest and juice your oranges and set aside. Zest before cutting the orange to juice, it's easier!

  3. In a mixing bowl, cream together butter and sugar.

  4. Add the eggs, one at a time, mixing well after each.

  5. Mix in the sour cream, vanilla, zest and juice.

  6. In a separate bowl, mix together flour, baking powder, baking soda, and the grated chocolate.

  7. Mix the dry ingredients into the wet ingredients just until moistened. Don't over mix!

  8. Fill paper lined muffin cups 3/4 full (I use an ice cream scoop with a thumb trigger to get even sized muffins).

  9. Mix together the cream cheese, sugar, and zest until well combined.

  10. 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.

  11. 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.

  12. Transfer the muffins to a cooling rack to continue cooling.