Orange and Chocolate -Cinnamon Swirl Muffins

By á-40331

Ingredients

• 1 1/2 c all-purpose flour
• 1/2 c sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/2 c buttermilk
• 1/2 c orange juice
• 1/2 c unsalted butter, melted, or 1/2 c vegetable oil
• 1 tsp vanilla extract
• 1 1/2 tsp; grated orange zest
• 2 tbsp unsweetened cocoa powder
• 1/2 c milk chocolate chips
• 1 tsp ground cinnamon
• 1/2 cup thin-shred orange marmalade

Preparation

Step 1

Preheat oven to 375.
Line 12 standard size muffin-tin cups with paper liners
In a large bowl, sift together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg, buttermilk, orange juice, melted butter, vanilla and orange zest. Pour the egg mixture into the bowl of dry ingredients. With a fork or whisk, stir the mixtures together just until you have a uniformly moist batter. Do not overstir; it is ok if a few streaks of flour remain.
Pour or spoon half of the batter (about 1 1/2 cups) into another medium bowl. Stir all of the cocoa powder and half of the chocolate chips into the batter in the first bowl. Stir the remaining chocolate chips and all of the cinnamon into the second bowl.
To fill the muffin cups and bake:
Adding 1 tablespoonful at a time, and alternating the spoonfuls between the 2 bowls to produce a swirled effect, transfer the batters to the prepared muffin cups, filling each about 2/3 full.
Place the muffins in the oven and bake for 12 min. Rotate the muffin tin 180 degrees and continue to bake until tester comes out clean 5-8 min longer. Let cool on a rack in the pan for 10 min, then remove to rack.
Put the marmalade in a microwave-safe bowl and microwave uncovered for 30 seconds until slightly fluid, stopping to stir after 15 seconds. Spoon a little marmalade evenly over top of each warm muffin and let stand a few minutes to let glaze set.