Chocolate Chip Mini Muffins
Submitted by srosehill
Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.
YIELD
12 servingsPREP
10 minCOOK
12 minREADY
22 minChocolate and orange were made for each other, and these mini muffins prove it. A tablespoon of fresh orange zest brightens the whole batter, lifting straightforward chocolate chip muffins into chocolate-orange territory. Mini chocolate chips distribute through the small format so every two-bite muffin lands chocolate.
The recipe runs lighter than most. Canola oil takes butter’s place, skim milk replaces whole, and liquid egg substitute keeps cholesterol low without sacrificing structure. The trade-off is texture. Lighter recipes can dry out, so mix only until the flour disappears. Overmixing develops gluten and gives you tough, tunneled muffins with peaked tops instead of rounded domes.
Kitchen Tips
- Zest the orange directly over the bowl. The oils that spray out add fragrance you’ll lose if you zest onto a board first.
- Use mini chocolate chips, not regular. Regular chips overwhelm a mini muffin and sink to the bottom.
- Fill cups two-thirds full. Overfilled minis spread into mushroom tops that stick together on the pan.
- Pull at 12 minutes and check with a toothpick. Mini muffins overbake fast.
Variations
- Add a quarter teaspoon of cardamom for a warm-spice note that plays well with the orange.
- Swap orange zest for lemon zest for a brighter, sharper version.
- Replace half the chocolate chips with chopped toasted hazelnuts for a Nutella-style flavor profile.
Ingredients
Directions
Preheat oven to 400℉ (200℃). Line 24 mini muffin cups or 12 regular size muffin cups with paper lines.
In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.
Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12 to 15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.
Comments
this is a very misleading page. it states that they have recipes without milk yet low and behold there is milk!!! stop being dishonest and put up what is promised!
Sorry for the inconvenience, and have you tried the ingredient sifter that can filter out the recipes without milk. Any further question, please always let us know!