Food / Lifestyle

Chocolate and blood orange muffins

To make 14 muffins.

Difficulty: low.

Cooking method: Barely 15-20 minutes-


For the sugar-coated oranges:

– 2 blood oranges cut into slices, approx. 1 cm thick.

– 400 ml of water.

– 400 gr of sugar.

– 1 tablespoonful of salt.

For the muffins:

– 250 gr of cooking flour.

– 50 gr of powdered cocoa.

– 1 heaped teaspoon of baking soda.

– 5 gr of baker’s yeast.

– 200 gr of sugar.

– 1 egg.

– 120 ml of milk.

– 250 gr of plain natural yogurt, preferably Greek style.

– 125 ml sunflower oil.

– 1 teaspoon of vanilla extract.

– 2 spoonfuls of orange liqueur, like Cointreau or equivalent.

– 125 gr of chocolate chips.

– 125 gr of sugar-coated oranges diced into slices.

–  1 handful of chocolate pearls to decorate.

Cooking method:

For the sugar-coated oranges

Should we wish to make them at home (there is a huge difference with the shop bought ones), we place them in a large saucepan and cover them with 200 ml of water and a spoonful of salt. We bring them to the boil, and we keep them on a mid-low heat for 5 minutes (this is done to soften the bitterness of the citrus peel).

We drain the slices in cold water very carefully so as not to break them, and this get rid of the salt.

Then we put the oranges in a saucepan with around 200 ml of fresh water and 400 gr of sugar. We bring them to the boil and keep them on a very low heat, heating them up with small blasts of heat for an hour and a quarter.  

We drain them and let them cool down completely.

For the muffins:

We preheat the oven to 175ºC.

We sieve the flour thoroughly with the cocoa, baking soda and the yeast. We add 125 gr of chocolate pearls and keep it to one side.

In a large bowl we beat the egg with the sugar, milk, yogurt and vanilla extract.

We add the orange and the dry ingredients, and we mix them using small movements until they become one solid lump. In a blender it will just take a couple of whizzes. It does not matter if the odd lump is leftover.

We pour them into the moulds of our choice by filling it up by more than 2 thirds of its capacity, we finish off the mixture with quite a few more chocolate pearls and we bake it for 35 minutes. On removal we can place more little pearls so that they melt with the remaining heat.


*They are spectacularly tender, flavourful and delicious. They are perfect just heated up, chilled on the same day, for the following days…, and best of all, they can be frozen, and they will be just as tasty when defrosted.

Photos and recipe: cocinaDsastre.

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