Welcome to the April edition of the Secret Recipe Club! Each month we are secretly assigned another person’s blog – we hunt around to find the perfect recipe to make and share with all of you. You get a fabulous new recipe to try and get to meet some remarkable bloggers, and we have fun finding out how our recipes were interpreted by another cook. It is always a blast and if you are interested, you should join in the fun! Check it out here.
This month I was assigned Our Eating Habits, written by Jamie. She is a busy mom who manages to assuage her sweet tooth and passion for chocolate in many ways. I had so much fun browsing her blog but ran into big trouble when trying to figure out what to make for you. So many options! I finally wound up combining TWO recipes into one! Yep, I used her Chocolate Chip Sour Cream Muffin recipe and added components from her Chocolate Chip Orange Muffins! I adore the luscious creaminess sour cream gives to recipes and the perfect combination of orange and chocolate that you all know I love to bits!
And because I love orange and chocolate so much, I just couldn’t resist … I added an orange glaze to take these truly over the top. Oh baby, are you going to love these beauties!!
When choosing oranges, always look for the ones that are heavy for their size – this means they have more juice in them. I am the person that picks up each orange in the section, looking for just the right ones. It is worth it – I spend less money because I don’t need as many oranges as I would if I just grabbed the first ones on top of the pile.
Grating citrus got a whole lot easier and more efficient when a brilliant person adapted a rasp from the workshop/garage to make the best grater in the world. The most well known brand is Microplane and I have several styles to use depending on my goals. The classic model is perfect for citrus or Parmesan, the ribbon grater is what I use for chocolate and onions, and the extra coarse grater is for chunky cheese like cheddar or Jack. If you want larger chocolate shavings, use their large shaver or adjustable planer.
If you are using a gluten-free flour blend, depending on the types of flour and starches being used, you may need an extra tablespoon or so of liquid. The batter will be thicker than normal wheat-based but still scoopable. Whisk in a little extra water as needed. Today it was a dry day here in California and the batter needed an extra tablespoon. You just never know with gluten-free and baking! 😉
To evenly portion the batter with the least amount of drips, I always use a spring loaded ice cream scoop or a 1/4-cup measuring cup. Perfect measuring every time. And when it comes to glazes, I love using melted butter. Not only does it add a richness but it also helps the glaze set up. When the butter cools it thickens and gives you a glaze that is somewhat firm – but you still don’t want to stack these after they’ve been glazed until the topping is no longer sticky and I usually don’t stack them at all. I would rather bake the muffins ahead and glaze them right before serving.
These muffins are sweet and tender with lovely melted chocolate bits and a burst of fresh orange in every bite. Perfect for breakfast, afternoon tea, or even a light dessert. You may want to double the recipe because they are scrumptious! Thanks for a great recipe (or two) Jamie!!
Happy Chocolate Monday!
Jane’s Tips and Hints:
If the glaze starts to stiffen up too much while you’re working with it, just pop the bowl into the microwave for 10 to 15 seconds. This will re-melt the butter and make the glaze thin again.
If you are using a gluten-free flour blend that does not have xanthan gum in it, add 1/4 tsp to the dry ingredients – or you can use 1/2 tsp psyllium husk powder or flakes if you have trouble with gums.
- 1-1/2 cups (180g) all-purpose flour or gluten-free flour blend
- 2/3 cup (135g) granulated sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher or fine sea salt (or 1/4 tsp table salt)
- 1 large egg, beaten
- 1 cup sour cream
- 5 tbsp butter, melted
- 2 tsp finely grated orange zest
- 1 tsp pure vanilla extract or paste
- 1 cup chocolate chips
- Orange Glaze
- 1 tbsp finely grated orange zest
- 1 tbsp freshly squeezed orange juice
- 2 tbsp melted butter
- 1 cup powdered sugar, or as needed
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Mix the Muffins: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. In the bowl of your standing mixer, whisk together the egg, sour cream, butter, zest, and vanilla until smooth. Add the dry ingredients to the liquids, beating on low just until combined. Use a sturdy spatula to fold in the chocolate chips, mixing in any unincorporated dry ingredients. Divide the batter equally, scooping it into the lined muffin tins with a spring-loaded ice cream scoop or 1/4-cup measuring cup.
- Bake for 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer to a wire rack and cool.
- Make the Glaze: In a medium bowl, whisk together the orange zest, juice, and butter. Add the powdered sugar to the bowl, whisking until smooth. You are looking for a consistency that is creamy but thinner than a frosting. If it is too thin, add more powdered sugar; if it is too thick, add a little more orange juice or milk. If you want a bolder orange color, you can add equal parts each of red and yellow dyes until you get the color you are looking for.
- Coat the tops of each muffin with the glaze - the easiest way is to turn the cooled muffins upside down and dip and spin the tops in the glaze, then quickly turn them upright. Use an offset spatula to fill in any holes on the tops if needed. Set on a rack to let the glaze set up a little before serving.
- Yield: about 12 muffins
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