Winter citrus is rolling into groceries stores everywhere, and this always makes me happy during the cold, blustery months. One of my favorite pairings is chocolate and orange, and I take every opportunity to combine bright winter oranges with bittersweet chocolate. I used regular old navel oranges here, but blood oranges would also be delicious.
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon orange zest
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 cup canola oil
- 1 cup whole milk
- 1/4 cup orange juice
- 1 large egg
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
Adjust an oven rack to the middle position. Preheat the oven to 375F. Place liners in two standard 12-cup muffin tins, filling 16 of the cups.
Whisk the flour, cocoa powder, baking soda, baking powder, salt, and orange zest in a large bowl. Make a well in the center.
In a large bowl or liquid measuring cup, whisk the butter, oil, milk, orange juice, egg, sugar, and vanilla until completely combined. Pour the wet ingredients into the well in the dry ingredients and mix gently until almost combined. Fold in the chocolate chips until just incorporated, being careful not to overwork the batter (the batter should not be completely smooth; there should still be some visible lumps and bumps).
Scoop the batter into the prepared tins, filling the muffin cups two-thirds full. Bake 15-20 minutes, until the a wooden skewer or toothpick inserted in the center comes out clean. While the muffins are still warm, top with the chocolate ganache (you may want to remove the muffin liner before topping with ganache, as it will trickle down the sides).
6 ounces bittersweet chocolate, chopped fine
3/4 cup heavy cream
Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes.
Remove the plastic wrap and whisk until completely smooth. Let cool to room temperature.