2 ½ cups (320 grams) flour

NutritionSortLoading...
Loading...

¾ cup (150 grams) sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

Finely grated zest of ½ to 1 orange, to tase

¾ cup (100 grams) mini chocolate chips

½ cup (50) grams coarsely chopped pecans or walnuts

1 large egg

¾ cup (180 ml) buttermilk

⅔ cup (160 ml) vegetable oil

1 teaspoon vanilla

Select allAdd

1. Preheat the oven to 375°F (190°C). Lightly grease or line with paper cupcake cups 12 regular-sized cupcake tins.

2. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, & orange zest in a large mixing bowl and whisk to blend.

3. Whisk in the chocolate chips and chopped pecans.

4. Combine the egg, buttermilk, oil, and vanilla in a large measuring cup or a bowl and whisk until well blended.

5. Using a rubber spatula or a wooden spoon, fold the wet ingredients into the dry ingredients just until all of the dry ingredients are moistened and the batter is well blended. Do not over beat or over mix the batter as this can lead to a less fluffy, tougher muffin.

6. Divide the batter evenly between the muffin cups, filling each cup ¾ full.

7. Bake for about 20 minutes (time may vary depending on your oven) or until the muffins are puffed, golden and set and a inserted into the center of a muffin comes out clean.

8. Remove the muffins from the oven and carefully lift each muffin out of the tin and allow to cool on a rack. Eat warm or at room temperature.