Some people say that carob can replace chocolate with its peculiar aromatic taste. I wouldn’t go that far, so the best solution I can find is to use real chocolate to relinquish any doubts. As I noted in the post on the sourdough carob babka, carob is my mom’s favorite winter ingredient in all things sweet. So, keeping with tradition, I wanted to make another carob recipe that is quick and great for breakfast. After much deliberation, I finalized this carob chocolate orange muffins recipe.
About Carob
Carob is perhaps not so well known generally, but it is ubiquitous and present in many desserts in the Mediterranean.
The carob is an evergreen tree, adorning many of the parks in the Mediterranean, with edible pods. The pods have a unique floral fragrance, which is even more pronounced when ground.
When using the carob in baking, make sure it is very finely ground, almost powder-like.
It absorbs a lot of liquid so it can act as a thickening agent. In some products, it is stated as an E40 food stabilizer. Pretty cool since it is natural.
Carob is deemed very healthy, especially for the digestive system.
The Flavors
Everyone loved these muffins; they are even teenager approved!
They have a subtle chocolaty taste even though there is no cocoa mixed into the dough with only the chocolate chunks. I guess that is carob doing its thing.
The crumb is light due to the pastry flour’s very low protein content and is elegantly aromatic. It screams winter holidays in my book. The inclusion of the chocolate bits enhances the carob flavor and aromas. And the candied orange marinated in rum adds a final touch of subtle bitterness and sweetness masked in aromatic rum flavor. Please don’t skip the orange and rum marinade as it provides an extra dimension of flavor.
I added some chopped almonds to top the muffins for a bit of crunch since almonds go lovely with chocolate and orange.
A lot is going on in these muffins, taste-wise, but they are still light in the sense that you could eat several and still be wanting more.
How to Make Carob Chocolate Orange Muffins
The process to make these carob chocolate orange muffins has several steps:
- Cream butter and sugar until fluffy – This will enable even distribution of fat and sugar in the final batter. Also, it will incorporate a lot of air, making the muffin crumb lighter.
- Add the wet ingredients – You should add the wet ingredients incrementally and slowly, starting with the eggs one at a time. Scrape the bowl after all the eggs are added to ensure even mixing.
- Add the sifted dry ingredients and mix until about 50% is incorporated – this will prevent overmixing.
- Add inclusions – Note that you don’t add the rum to the mix, only the candied orange. Instead, save the rum in a glass jar for other sweet baking adventures. Finish the mixing until there are no dry bits of flour visible. Careful not to overmix.
- Scoop and bake – I find that I get the evenest distribution if using an ice cream scoop. This is also the quickest method for me.
Key essential facts about the muffin batter:
- Eggs should be at room temperature to enable easier mixing.
- Butter should be at room temperature (min 18ºC/65ºF) and pliable. Use high-quality unsalted butter since it provides a rich, creamy and flavorful muffin.
- Always sift your dry ingredients to remove any clumps and to air the flour a bit.
- Sugar will help retain the moistness of the muffin, and it also prevents the development of gluten, yielding a more tender muffin.
- Don’t overmix the batter; else, you are in for some dense and chewy muffins.
Storing the Carob Chocolate Orange Muffins
Store muffins in an airtight container for up to 4 days at room temperature.
Don’t store the muffins in the fridge as it may alter their texture.
Carob Chocolate Orange Muffins
Equipment & Tools
- Stand mixer with paddle attachment
- Kitchen scale
- Mixing bowls 3x
- Spatula
- Muffin pan – large
- Muffin liners (optional)
INGREDIENTS
DRY INGREDIENTS
- 212 g pastry flour
- 54 g carob powder (extra fine)
- 54 g almond flour (fine)
- 2½ tsp baking powder (aluminum free)
- ½ tsp baking soda
- ½ tsp salt
INCLUSIONS
- 38 g candied orange
- 86 g chocolate (Valrhona Guanaja 70%, coarsely chopped)
WET INGREDIENTS
- 142 g butter unsalted (room temperature)
- 200 g granulated sugar
- 2 eggs (free range, room temperature)
- 1½ tsp vanilla extract (pure)
- 1 tsp orange blossom extract (pure)
- 200 g sour cream
TOPPINGS
- 2 tbsp almonds (chopped)
- 2 tbsp demerara sugar
OTHER
- 3 tbsp rum
INSTRUCTIONS
- Gather all the ingredients and place the muffin lines the muffin pan if using.
- Preheat the oven to 200ªC/400ªF.
- Combine candied orange and rum in a bowl. Mix and set aside.
- Sift all the dry ingredients into a mixing bowl.
- Add butter and sugar to a bowl of a stand mixer fitted with the paddle attachment and beat until pale and fluffy; about 5 minutes. Scrape the bowl halfway into the mixing in if needed.
- Continue mixing and add egg one at a time. Scraoe the bowl to ensure even mixing. Add both extracts and the sour cream. Scrape the bowl.
- Lower the mixer speed and add the dry ingredients. Mix until almost incorporated.
- Drain the candied orange and add to the muffin dough – Note 1.Add the chocolate. Mix until there are no dry flour bits. Don't overmix.
- Scoop even portions to each muffin liner. Sprinkle the tops with demerara sugar and almonds.
- Bake for 20 to 25 minutes until golden and the inserted toothpick comes out clean.
- Let the muffins cool for 5 minutes, then take them out of the muffin pan to avoid sweating.
NOTES
- Reserve the rum for later use in other baked goods. It will even have more flavor due to orange. Pour the rum into a glass jar, cover it, and place it in a dark area.
