Oh hi. Someone tell me how it’s already almost April. I’m eagerly waiting for the tulips to make their appearance in my backyard and for the robins to start eating all the extra muffin crumbs I put on my deck.
To celebrate all things spring, I’d like you to say hello to my little friends: dreamy orange chocolate chip muffins!
I’ll admit it, orange is my citrus of choice and I’m not mad about it. When I was little I used to LOVE the mini orange muffins from the grocery store. I didn’t understand why no one else wanted to eat them but me, but I much preferred their flavor over blueberry or even banana. I know that sounds crazy coming from someone who basically delivers you a new banana bread weekly, but it’s true.
I also happened to love orange cinnamon rolls over regular cinnamon rolls. Anyone else love orange as much as I do? Orange + chocolate is a match made in heaven. In fact, remember when I made my paleo orange-kissed loaf with dark chocolate aka the best loaf ever? That flavor combo just so happened to inspire this recipe.
Ingredients in these orange chocolate chip muffins
These muffins are SUPER fluffy, perfectly sweet, and filled with bright, fresh orange flavor. Here’s everything you’ll need to make them:
- Flour: we’re using a mix of almond flour and whole wheat pastry flour (or white whole wheat flour) to get super fluffy muffins.
- Orange flavor: you’ll add both orange juice and orange zest to the muffins for that true orange flavor.
- Sugar: I like to use regular, organic cane sugar in these muffins, but you can also use coconut sugar or honey.
- Milk & oil: you’ll need a little milk and a bit of coconut oil to give the muffins the perfect amount of moisture. I like to use unsweetened vanilla almond milk, but feel free to use any milk you’d like. To keep the muffins nut free
- Eggs: you’ll also need 2 eggs to help the muffins bake up properly.
- Baking staples: don’t forget the baking powder (not baking soda), salt, vanilla extract, and almond extract. Almond extract gives the muffins a super unique, absolutely delicious flavor that brings out all of the orange.
- Chocolate chips: these are optional, but I LOVE the bites of melted chocolate paired with the orange flavor.
I highly recommend sticking to the recipe as written to get perfect orange muffins, but here are a few subs you can make:
- To make gluten free: you can substitute the whole wheat pastry flour with gluten free all purpose flour or chickpea flour, just know that you may have to add a little more coconut oil (probably 2-3 tablespoons).
- To make vegan: feel free to swap the 2 eggs for 2 flax eggs to keep these orange chocolate chip muffins gluten free! Then remember to use dairy free/vegan chocolate chips as well. Learn how to make flax eggs here!
- To make nut free: simply swap the coconut oil for melted butter or vegan butter and omit the almond extract.
Jazz up these orange muffins
Before putting the muffins in the oven, I like to sprinkle them with a little coarse sugar to give them that beautiful, sparkly top. It makes them taste like orange sugar cookies!
Alternatively, drizzle the muffins with the lovely orange glaze from this recipe! This is a great option if you want to omit the chocolate chips.
Tips for making perfect healthy orange muffins
- Follow the recipe. The best way to ensure the success of these easy orange muffins is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Make sure your eggs are at room temperature. If your eggs are too cold you risk the coconut oil coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them.
- Do not overmix the batter. If you overmix batter you’ll end up with muffins that are more dense and gummy instead of fluffy and soft.
- Line your muffin pan. Remember to add muffin liners to your muffin pan AND spray the muffin liners with nonstick cooking spray so that the muffins come out easily.
Storing & freezing tips
- To store: place these healthy orange muffins on the counter in an airtight container for a day, then transfer them to the fridge.
- To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More healthy muffin recipes you’ll love
- Skinny Banana Chocolate Chip Muffins
- Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
- Chunky Monkey Zucchini Banana Muffins
- Good Morning Healthy Blueberry Zucchini Muffins
- Skinny Double Chocolate Banana Muffins
I hope you love these orange chocolate chip muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Dreamy Orange Chocolate Chip Muffins
The dreamiest orange chocolate chip muffins made with fresh orange juice and orange zest baked right in! These fluffy, healthy orange chocolate chip muffins are addicting, simple to make and the perfect treat.
- Dry ingredients:
- 1 cup whole wheat pastry flour (or sub chickpea flour or all purpose gluten free flour)
- ½ cup fine almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Wet ingredients:
- Zest from 1 large orange (about 1 tablespoon orange zest)
- ½ cup organic sugar (or sub coconut sugar or ⅓ cup honey)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup freshly squeezed orange juice (from about 1 large orange)
- ¼ cup unsweetened vanilla almond milk
- 1 tablespoon melted and cooled coconut oil
- 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
- Sprinkle with coarse sugar or organic sugar, if desired
Preheat oven to 375 degrees F. Line a 12 cup muffin tin with 9 muffin liners and spray the inside of the liners with nonstick cooking spray.
In a medium bowl, whisk together whole wheat pastry flour, almond flour, baking powder and salt. Set aside.
In a separate large bowl add the orange zest and sugar and use your fingers to rub the orange zest into the sugar for at least 30 seconds to infuse the sugar with orange flavor.
Next add in eggs, vanilla extract, almond extract, orange juice and almond milk. Whisk together until smooth and well combined.
Gently fold in the dry ingredients until just combined, then stir in melted and cooled coconut oil. Fold in ⅓ cup chocolate chips.
Divide batter evenly between the 9 prepared muffin cups. Sprinkle tops of muffins with extra chocolate chips. Sprinkle with organic sugar or coarse sugar. Bake for 18-22 minutes or until tester comes out clean.
To make gluten frree: Use all purpose gluten free flour or chickpea flour instead of whole wheat pastry flour. You may need to add a few extra tablespoons of liquid or more coconut oil to keep the muffins moist.
To make vegan: Use two flax eggs instead of regular eggs. Also be sure to use vegan chocolate chips!
Could you possibly share the brand of whole wheat flour that you use???
I use Bob’s Red Mill whole wheat pastry flour 🙂
Do you know a good substitute for almond flour? My husband has an almond allergy and most things are an easy sub (like regular or coconut milk for almond milk), but I have yet to find a good 1:1 sub for almond flour. I love, love, love orange, and these look delicious!
Hazelnut flour or cashew meal would be great, or you could sub about 1/3 cup cashew butter.
Thanks so much!
OMG yum!!! Muffins are the best ever.
AGREED! So good 🙂
Cute mugs!!! Yaye, orange – and YES always orange rolls over cinnamon! Will be making these this week, cuz duh, muffin week baby!!! 🙂
Muffin week baby is RIGHT! Love orange everything!
OMG…these sound so good! I can’t wait to make them this weekend!!! Thank you for all your wonderful recipes! 🙂 I just once again made your roasted tomato basil soup!!! It is one of my favorites!
I hope you do make them!! So glad you love that soup 🙂 one of my favs too!
Any recommendations for subs for almond flower and almond extract for someone who is allergic to nuts? Would love to try these!
Can I sub more almond flour for the whole wheat pastry flour? It is not a flour I keep stocked
in my pantry.
The consistency will be different unfortunately because the flours aren’t interchangeable!
Have you ever made them with coconut flour?
I haven’t test them that way!
I made these with my two and a half year old! I didn’t have any fresh oranges on hand so I used organic not from concentrate orange juice) and also used 1/3 cup maple syrup instead of the regular sugar. Easy to make and absolutely delicious! Will make again, next time I’ll make sure to try with fresh oranges!
Amazing! So fun with your kiddo 🙂 Glad you guys enjoyed!
So yummy! Thanks!
You’re welcome!! 🙂
These are soooo good!! Especially served warm. I seriously can’t get enough of this orange chocolate combo!
Isn’t it the best combo? I want to add orange to everything!
OMG made these last night. They remind me so much of the mini ones from my childhood. Except I have a more refined palate now and think these are wayyy better. Great flavor and healthy?! Magic.
I skipped the chocolate chips, because I wanted to walk down memory lane with the plain ol’ orange, but maybe next time since this recipe will be repeated. Thank you!!
YES the orange reminds me of my childhood too! So glad you liked these 🙂
Can you sub anything for refined sugar?
Yes in the ingredients I’ve listed a swap for coconut sugar or honey 🙂
What a great recipe! Made these two days ago and now I’m ready to make another batch tomorrow! So yummy!
Love these! Happy to hear that Heather 🙂
Great recipe made these today and the hubby even liked them
I made a few changes:
Used whole meal spelt flour
Used an egg replaced called Organ
Used 60g of coconut sugar ( instead of 1/2 cup to keep sugar lower)
Used 40 g of choc chips
Thank you 🙂
Will check out more of your recipes
Glad those swaps worked out for you! I hope you find some more recipes here that you love 🙂
Do you think this would work if I used all whole wheat pastry flour? I’m allergic to nuts so I can’t have almond flour! Thanks in advance – these look delicious!
Oops – just saw the other comments and saw that this question has been asked already!
Hi Kavita! I suggest using 1/4 cup coconut oil or butter if you leave out the almond flour.
Hi there! Would it be possible to sub oat flour for the whole wheat flour? I don’t have chickpea or an all purpose (gf) flour on hand! Thanks for your gorgeous recipes!
CAN I SUB ALL PURPOSE FLOUR FOR THE PASTRY FLOUR?
yes that should be fine!
If I used all purpose or cake flour, what would the measurements be? Thanks!
Hi! If you want to use all purpose instead of whole wheat, you can use the same amount + 1 tablespoon. I wouldn’t recommend cake flour.
These muffins are DELICIOUS!!
I did add extra chocolate & extra orange zest because I love the combination of orange & chocolate!
Such a lovely, moist & tasty ‘jaffa muffin’
Thank you for this recipe!!
Love that! Best flavor combo 🙂
v. delicious muffins! i usually make some alterations to muffin recipes but these beauties were perfect exactly as written. so good i had to give some away to friends so i didn’t eat them all myself in a single sitting. will definitely make again!
So glad you loved them!
To die for delicious Monique. But that applies to every one of your recipes I make at least 2-3 days a week:) i replaced the choc chips with fried cranberries instead and still divine
Love it! Glad you’re finding fav recipes here 🙂
I will make this not as muffins but as a bread/cake. Did y ou notice that in the video recipe the orange juice is not included only the orange zest?
Enjoy! And thanks so much for the catch!
Hi! If I don’t have whole wheat pastry flour do you suggest a mix of regular whole wheat and AP, or just AP?
Hi! Using only all purpose will keep these muffins extra fluffy, but feel free to do 2/3 cup AP and 1/3 whole wheat if you’d like!
These muffins taste as good as they smell while baking! I remember these orange cranberry muffins my mom used to get from the store when I was a kid and this recipe reminds me of that (minus the cranberries and adding in chocolate chips). I am not a huge fan of almond extract but I actually loved it in this recipe and it wasn’t overpowering.
Is the almond extract necessary or can it be replaced with something else? I don’t have any on hand and this recipe sounds so good.
It’s not necessary — I just like the flavor it adds! Totally fine to leave it out 🙂
Okay your seriously a magician in the kitchen haha. These are SO delicious! Perfect amount of chocolate and orange. Why have I not thought of eating this kind of muffin before?! I followed the recipe, used organic coconut sugar, and used the zest and juice of 2 oranges to equal the amounts in the recipe. I was looking for a recipe to use up some of my almond flour and so happy I came across this! Thank you!
Absolutely! So glad you found this one ❤️🙂
The combination of fresh orange zest and almond extract made these muffins so delightful! I made half of the batch w/o chocolate chips for my husband’s birthday breakfast and he said, “I hope you saved this recipe!”. I also made modifications to make them vegan. I’ll definitely be making these again!
Where should these be stored?
These are so yummy! I’m surprised this recipe isn’t more popular. I enjoyed learning the orange-infused sugar technique…it seems like it made the flavor come through more.