CHOCOLATE & ORANGE MUFFIN

Ingredients

Chocolate & Orange Muffin

295 grams (10.4 ounces) flour
6 grams (0.2 ounces) baking powder
70 grams (2.45 ounces) cocoa
3 grams (0.1 ounces) ground cinnamon
3 grams (0.1 ounces) ground ginger
2 grams (0.05 ounces) salt
355 grams (12.5 ounces) butter
410 grams (14.45 ounces) sugar
7 eggs
zest from 2 oranges
60 milliliters (2 fluid ounces) orange juice
2 teaspoons vanilla sugar
150 grams (5.3 ounces) dried fruits
100 milliliters (3.4 fluid ounces) brandy or rum

Glaze

90 grams (3.15 ounces) chocolate
40 grams (1.4 ounces) sugar
35 grams (1.25 ounces) butter
zest from 1 orange
45 milliliters (1.5 fluid ounces) orange juice

Equipment

Muffin mold (25 cm/9.8 inch)
Ensure your muffin mold is of the specified size to achieve the perfect bake. Greasing it well with butter and a sprinkle of cocoa will help release the muffin effortlessly.
Electric mixer
Using an electric mixer will save you time and effort, ensuring your batter is smooth and your butter is whipped to perfection.
Sifter
Don't skip sifting the dry ingredients; it aerates the flour and helps in even distribution of spices for a consistent flavor.
Spatula
A good-quality spatula is essential for gentle mixing, making sure the batter stays light and fluffy.
Small saucepan
For melting chocolate and preparing the glaze, a small heavy-bottomed saucepan works best to prevent burning.

Instructions

Step 1

A day before making the muffin, place the dried fruits in a jar and pour the brandy over them. Seal the jar and let the fruits soak overnight.

Step 2

Pre-soaking the fruits allows them to absorb the brandy, enhancing their flavor.

Step 3

Preheat the oven to 155°C (311°F).

Step 4

Always preheat your oven to ensure even baking.

Step 5

Sift together the flour, baking powder, cocoa, cinnamon, ginger, and salt into a separate bowl.

Step 6

Sifting helps to aerate the dry ingredients, making your muffin lighter.

Step 7

In another bowl, beat the softened butter with a mixer until creamy. Gradually add the sugar and vanilla sugar, continuing to beat until light and fluffy.

Step 8

Add the eggs one at a time, mixing well after each addition until fully incorporated.

Step 9

Adding eggs one at a time helps maintain a smooth batter and better consistency.

Step 10

Mix in the orange zest and juice until combined.

Step 11

Fold in the dry ingredients with a spatula until just combined. Be careful not to overmix.

Step 12

Overmixing can make your muffin dense. Mix just until ingredients are unified.

Step 13

Drain the soaked dried fruits, pat them dry with a paper towel, and coat them lightly in flour.

Step 14

Gently fold the dried fruits into the batter.

Step 15

You can also add nuts for an extra crunch.

Step 16

Grease a 25 cm (9.8 inches) cake mold with butter and dust with cocoa. Pour the batter into the prepared mold and smooth the top with a spatula.

Step 17

Bake in the preheated oven for 55 to 60 minutes. Check for doneness with a skewer; it should come out clean.

Step 18

Let the muffin cool completely before removing it from the mold.

Step 19

To prepare the glaze, melt half of the chocolate with butter, sugar, orange juice, and zest in a small saucepan over low heat.

Step 20

Remove from heat, add the remaining chocolate, and stir until smooth. Allow the glaze to cool slightly to thicken.

Step 21

Pour the glaze over the cooled muffin. Let it set before serving.

Step 22

For an extra touch, garnish with additional orange zest or dried fruits.

Step 23

Bon Appetit!

Servings

Once your **Chocolate & Orange Muffin** is out of the oven and delicately glazed, it's time for the grand serving. 🍽️

**Serve warm** with a dollop of whipped cream for a meltingly soft and creamy experience. Or, pair it with a scoop of vanilla ice cream 🍨 for a contrast of hot and cold that everyone will rave about.

For an extra festive touch, dust the top with powdered sugar or add a few candied orange slices 🍊 as a garnish. These little touches not only elevate the presentation but also add a burst of flavor that complements the muffin beautifully.

Planning a holiday brunch? 🍴 Slice the muffin into thick, rustic pieces and arrange them on a vintage platter. Add a drizzle of honey or a sprinkle of crushed nuts to really make it stand out. This muffin is versatile enough to fit into breakfast and dessert menus alike, making it a holiday staple you’ll come back to time and again.

Variations

Looking to make this recipe **gluten-free** or **vegan**? 🌱 No problem!

To make it **gluten-free**, simply substitute the flour with a gluten-free baking blend. Make sure your baking powder is gluten-free, and you're good to go!

For a **vegan** version, swap the butter with a plant-based alternative and use flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons water per egg) instead of regular eggs. Opt for vegan chocolate and ensure that all dried fruits and other ingredients are vegan-friendly. 🍃😊

These minor tweaks keep the essence of this delicious muffin intact while catering to dietary needs.

Faq

Why is my muffin dense instead of fluffy?
Overmixing the batter can lead to dense muffins. Make sure to mix just until all ingredients are combined.
Can I use regular sugar instead of vanilla sugar?
Absolutely! Just add a teaspoon of vanilla extract to replace the flavor of the vanilla sugar.
What is the best way to store the muffin?
Keep the muffin in an airtight container at room temperature for up to three days to maintain its freshness.
Can I add nuts to this recipe?
Yes, you can add chopped nuts along with the dried fruits for an extra crunch and flavor.
How can I prevent the dried fruit from sinking to the bottom?
Toss the dried fruits in a little flour before adding them to the batter. This helps to suspend them evenly throughout the muffin.
Can I prepare the batter in advance?
It's best to bake the batter immediately after preparing to maintain the quality and texture of the muffin.