What's better than a batch of chocolate chip mini muffins from scratch on a weekend morning, or as an afternoon snack on a busy weekday? I'll tell you what's better: a chocolate chip mini muffins recipe with orange zest for an amazing flavor combination! This mini chocolate muffins recipe is your new baking project!
Preheat oven to 400°F and line a 24-cup mini muffin pan with liners. If you like, spray or brush the liners with cooking oil.
In a medium bowl, whisk together flour, baking soda, and salt.
1 cup plus 2 tablespoon all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon salt
In a large bowl or in the bowl of a stand mixer, cream together butter and sugars until fluffy. Add orange zest, egg, and vanilla, mixing well after each addition.
¼ cup unsalted butter, ¼ cup granulated sugar, 2 teaspoon orange zest, 1 large egg, 1 teaspoon pure vanilla extract, ¼ cup light brown sugar
Add ⅓ of flour mixture and gently fold into batter. Follow with ⅓ of buttermilk. Repeat alternating until all flour mixture and buttermilk is added, mixing gently after each addition. Fold in mini chocolate chips.
⅓ cup buttermilk, ⅔ cup mini semi-sweet chocolate chips
Using a piping bag or mini cupcake scoop, fill lineers to just above ¾ full. Drop pan onto counter once or twice to eliminate air bubbles. Sprinkle with turbinado sugar.
¼ cup turbinado sugar – for topping
Bake in preheated oven for 10-11 minutes, or until a toothpick in the center of a muffin comes out clean. Cool slightly and remove from pan. Serve warm or at room temperature.
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Notes
Storage: These orange chocolate chip mini muffins are perfect for freezing! Just allow them to cool completely, and pop them in a freezer bag! When you're ready to serve them, let them thaw inside the closed freezer bag at room temperature, or heat them in the microwave for a few seconds.