Autumnal Chocolate Orange Muffins
Autumnal chocolate orange muffins
240g self-raising flour
100g caster sugar
150ml natural yogurt
100g unsalted butter or stork (if using butter, leave out to soften or it will be difficult to mix)
1 tsp mixed spice
1 tsp cinnamon
Orange zest of 1/2 orange
Icing & decoration
1 chocolate bar (orange chocolate works well)
4 Tbsp cocoa powder
100g icing sugar
Juice of 1/2 orange
zest of 1/2 orange or 20ml orange juice (fresh orange works best)
Heat the oven to 180C fan/gas 6 and line a 12-hole muffin tin with muffin cases. Sift the flour and bicarbonate of soda into a large bowl. Place your chocolate on the chopping board and chop in to small chunks. Stir in the chocolate, spices, orange zest and the sugar. Gradually add the beaten eggs, yogurt and butter, and stir to combine. Don’t worry if the mixture looks lumpy, just try not to over-mix it or the muffins will turn out too doughy and tough.
Spoon the mixture in to the cases and smooth out the surface with the back of a spoon. Bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. Keep in an airtight container and consume within 3 days.
Whilst the muffins are cooling, sift the icing sugar and cocoa powder in to a large mixing bowl. Add the orange juice very gradually. Keep stirring and checking the consistency – you want the icing to be smooth, but not too runny or it won’t set on the cakes. You may not need all the juice or you may need more, just add until you reach the desired consistency. If it becomes too runny, just add some more icing sugar.
Now lay the bar of chocolate flat on a chopping board. Drag the edge of the knife along the back of the chocolate bar to produce curls of chocolate. Start from the top of the bar and drag the knife to the bottom.
Once the muffins are cool enough to ice, slice the tip of the muffin off to make it a slightly smoother surface. Now drizzle the chocolate over the top. Finish by sprinkling the chocolate curls and orange zest over the top.
We sell a great variety of chocolate bars in our shop – here are a few which would work perfectly in this recipe!