Orange and White Chocolate Muffins Recipe

Name: Orange and White Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose sifted; ⅔ cup sugar granulated; 2 teaspoons baking powder double acting; 1/2 cup orange juice; 1 teaspoon baking soda; 1/2 teaspoon vanilla extract; ⅛ teaspoon salt; 1 each vanilla bean; 8 tablespoons butter unsalted, melted and cooled until tepid; 1 each oranges zest, finely chopped; 8 ounces white chocolate; 2 large eggs lightly beaten (at room temperature)

Servings: persons

2 cups flour, all-purpose sifted
⅔ cup sugar granulated
2 teaspoons baking powder double acting
1/2 cup orange juice
1 teaspoon baking soda
1/2 teaspoon vanilla extract
⅛ teaspoon salt
1 each vanilla bean
8 tablespoons butter unsalted, melted and cooled until tepid
1 each oranges zest, finely chopped
8 ounces white chocolate
2 large eggs lightly beaten (at room temperature)

1
Position a rack in the center of the oven and preheat to 350F (180C).
2
Line a muffin pan with muffin cups.
3
In a medium bowl, whisk together the butter, eggs, sugar, orange juice and vanilla extract.
4
With a sharp paring knife, cut open the vanilla bean and scrape out the seeds.
5
Add the vanilla seeds and the orange zest to the egg mixture and whisk until thoroughly blended.
6
With a rubber spatula, fold the egg mixture into the dry ingredients, folding only until the dry ingredients are moistened.
7
Stir in the white chocolate.
8
Using two spoons, fill the muffin cups 3/4 full.
9
Bake the muffins for 16 to 18 minutes, or until golden.
10
Cool the muffins in the pan, set on a rack.
11
When cool, store the muffins immediately in a plastic bag or airtight container.

1031

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups flour, all-purpose sifted, ⅔ cup sugar granulated, 2 teaspoons baking powder double acting, 1/2 cup orange juice, and more.

Yes, Orange and White Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange and White Chocolate Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions