Winnie’s Chocolate Candied Orange Peel Muffins
These muffins are sure to spread more joy than a tutu-wearing, two-toned tulip. A great option to bring to a grieving family’s wake—or perhaps a séance.
Muffin recipe adapted from The Hedgecombers, and streusel from Love and Olive Oil.
For the candied orange peels, we recommend following the illustrious Alton Brown’s method!
Makes 12(ish) muffins
Streusel Topping Ingredients
¼ cup all-purpose flour
⅛ cup packed light brown sugar
1 tablespoon cocoa powder, sifted
⅛ tsp salt
⅛ cup cold butter, cut into cubes
Muffin Ingredients
2 oranges, - zest and juice
1 cup orange juice (you may not need the entire cup)
1 egg, beaten well
1/2 cup vegetable oil
1 shot espresso
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/3 cup unsweetened cocoa powder
1/2 cup sugar
Candied orange peel, finely chopped
Instructions for Streusel Topping
In a mixing bowl, whisk flour, brown sugar, cocoa powder, and salt.
Add cubes of butter and combine, initially using a pastry cutter. Once the mixture comes together into dry crumbles, you can switch to using your hands.
Bring streusel together into a large clump and place in refrigerator until ready to use.
Instructions for Muffins
Prepare your intentions and clear your conscience accordingly.
Preheat oven to 375 F, and line muffin tin(s) with 12 liners.
Combine zest and juice from oranges in a measuring cup. Add additional orange juice to make 1 cup total.
Combine wet ingredients (orange juice and zest, egg, oil, espresso) and candied orange peel in a bowl. Stir well to combine.
In a large mixing bowl, sift the flour, baking powder, salt, baking soda, and cocoa powder together. Add the sugar and mix to combine.
Add the wet ingredients to the dry, and carefully fold together.
Fill the lined muffin tin(s). Take pre-prepared streusel and crumble bits on top of batter, about 2 Tbsp worth per muffin. Bake for 20 - 25 minutes until the tops spring back when pressed, and a skewer comes out clean.