Chocolate Orange Swirl Muffins

For 12 muffins, Chocolate Orange Swirl Muffins keeps the list centered on all purpose flour, sugar and baking powder. Set aside about 30 minutes.

• Yield 12 muffins
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1 ½ cups all purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg
• ½ cup canola oil or melted butter
• ½ cup buttermilk
• ½ cup orange juice
• 1 teaspoon vanilla extract
• Zest of one medium orange (about 1 tablespoon)
• 2 tablespoons cocoa powder
• ½ cup semisweet chocolate chips (regular or mini-sized)

Instructions

1. Preheat oven to 325 degrees (for dark, nonstick pans) or 350 degrees for regular muffin tins. Line tins with cupcake liners or spray with cooking spray.
2. In a large bowl, sift together the flour, sugar, baking powder and salt.
3. In a separate medium-size bowl beat together the egg, oil or butter, buttermilk, orange juice, vanilla and orange zest. Pour the wet mixture over the dry and mix together just until moistened. Don’t over mix! You may even see some small dry spots – as long as the mixture is evenly moistened without being overmixed, it will be fine.
4. Into two bowls, divide the batter in half. Sift the cocoa powder in to one of the bowls and fold in half of the chocolate chips. Fold the remaining chocolate chips into the other “white” bowl of batter.
5. Drop spoonfuls of the batter into the prepared muffin tins, alternating the orange and chocolate batters. Fill the cups 2/3 full. Bake for 13-15 minutes at 350 or 17-18 minutes at 325 until a toothpick inserted in the center comes out clean. Remove from the oven and cool the muffins for five minutes in the tins. Remove the muffins to a wire rack to cool completely.

Cool the bake on a rack until the crumb sets, then slice.