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Carob chocolate orange muffins
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Carob Chocolate Orange Muffins

Elegantly aromatic winter holiday muffins. The inclusion of the chocolate bits enhances the carob flavor and aromas, where the candied orange marinated in rum adds a final touch of subtle bitterness and sweetness masked in aromatic rum flavor. 
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings 14 muffins
Calories: 307.4 kcal

Equipment & Tools

  • Stand mixer with paddle attachment
  • Kitchen scale
  • Mixing bowls 3x
  • Spatula
  • Muffin pan - large
  • Muffin liners (optional)

INGREDIENTS
 
Metric - US Customary

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

  1. 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.

NUTRITION*

Serving: 1muffin | Calories: 307.4kcal (15%) | Carbohydrates: 38.1g (13%) | Protein: 5.4g (11%) | Fat: 16.9g (26%) | Saturated Fat: 8.6g (54%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.3g | Trans Fat: 0.3g | Cholesterol: 54.6mg (18%) | Sodium: 226.6mg (10%) | Potassium: 159.9mg (5%) | Fiber: 4.1g (17%) | Sugar: 24g (27%) | Vitamin A: 378.8IU (8%) | Vitamin C: 0.1mg | Calcium: 97.1mg (10%) | Iron: 1.3mg (7%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.