Chocolate Cinnamon Orange Muffins

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Moist, chocolatey muffins with a hint of cinnamon spice and bright orange zest — the perfect cozy bake for mornings or afternoon treats.

There was a stretch of time when my kitchen felt too quiet.
After my dad passed, even the thought of baking felt heavy — like the joy had been pulled out of it. I shared a couple of recipes after, but then I stopped. The mixing bowls stayed on the shelf, and the oven stayed cold.

But grief changes with time. One day, without planning, I found myself zesting an orange, whisking cocoa into flour, and breathing in the warm scent of cinnamon. The house filled with a smell I hadn’t realized I missed — cozy, rich, and full of life.

These Chocolate Cinnamon Orange Muffins became more than a bake. They were a reminder that joy can slowly find its way back in, even in the smallest ways. And if you’ve been patiently waiting for me to return here — thank you.

So today, I’m sharing them with you — tender, chocolatey muffins with a hint of orange and a dusting of crunchy sugar. They’re easy to make, comforting to eat, and just right for when you need a little warmth back in your day.

Why You’ll Love These Muffins

  • Cozy Flavor Combo – The warm spice of cinnamon pairs beautifully with rich chocolate and the bright citrusy notes of orange.

  • Perfect Anytime Treat – Great for breakfast, an afternoon pick-me-up, or dessert.

  • Simple to Make – No fancy equipment, just two bowls and a whisk.

  • Stays Soft and Tender – The oil keeps them moist without being heavy.

  • Freezer-Friendly – Make a batch and freeze some for a ready-to-go snack.

Let’s jump into the recipe.
And if you want to see these muffins being made — the stirring, the sprinkling, and that moment they come out of the oven — I’ve shared the video over on my Instagram. Come visit, I’d love to have you there @pastry_tales

Yield: about 12 standard muffins (depending on how full you fill the cups; your batch may make 12–15)

Prep: 15 minutes • Bake: 18–22 minutes

Ingredients — Wet

  • ½ cup (120 ml) neutral oil (vegetable or light olive)

  • ¾ cup (150 g) granulated sugar

  • ¼ cup (50 g) brown sugar, packed

  • 2 large eggs, room temperature

  • ½ cup (120 ml) buttermilk (or whole milk + 1 tsp vinegar)

  • ¼ cup (60 ml) fresh orange juice

  • Zest of 1 large orange

  • 1 tsp vanilla extract

Ingredients — Dry

  • 1 ½ cups (190 g) all-purpose flour

  • ½ cup (45 g) unsweetened cocoa powder

  • 1 ½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • 1 ½ tsp ground cinnamon

Add-ins & Topping

  • ¾ cup (130 g) semi-sweet or dark chocolate chunks/chips

  • Turbinado (raw) sugar, for sprinkling on top

  • Optional: extra orange zest or a few chips for garnish

Instructions

  1. Preheat & prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.

  2. Wet mix: In a large bowl, whisk together the oil, granulated sugar, and brown sugar until combined. Add the eggs one at a time, whisking until smooth. Stir in the buttermilk, orange juice, orange zest, and vanilla.

  3. Dry mix: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.

  4. Combine: Fold the dry ingredients into the wet until just combined — do not overmix. The batter should be thick.

  5. Add chocolate: Gently fold in the chocolate chunks/chips.

  6. Fill cups: Divide batter among the muffin cups, filling each about ¾ full (or slightly higher if you want taller domes).

  7. Top: Sprinkle each top generously with turbinado sugar; add extra chips or zest if desired.

  8. Bake:

    • Standard method: Bake at 375°F (190°C) for 18–22 minutes, until a toothpick comes out with a few moist crumbs.

    • For taller domes (optional): Start at 425°F (220°C) for 5–7 minutes, then lower oven to 350°F (175°C) and bake another 11–14 minutes (do not open the oven during the temp drop).

  9. Cool: Let muffins rest in the pan 5 minutes, then transfer to a wire rack to cool slightly. Enjoy warm or at room temperature.

Notes / Tips

  • Yield variability: If you fill cups fuller (to get taller domes), you may get 13–15 muffins.

  • Don’t overmix: Overmixing makes tough muffins — fold until no streaks of flour remain.

  • Turbinado sugar: Use it for a pretty, crunchy top that photographs well.

  • Storage: Store in an airtight container for 2–3 days, or freeze cooled muffins for up to 2 months.

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