Lightened-Up Orange Chocolate Chunk Cacao Nib Muffins
Moist & tender whole wheat muffins with a bright orange flavor, studded with chunks of dark chocolate and crunchy cacao nibs. They're perfect for a breakfast treat that's not too sweet!
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
- 10 5/8 ounces (2 1/2 cups, spoon and level) whole wheat pastry flour
- 2 tablespoons orange zest
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 5 ounces (2/3 cup, packed) brown sugar
- 2 5/8 ounces (1/3 cup) unrefined coconut oil, melted
- 1 whole egg plus 1 egg white
- 10 ounces (1 1/4 cups) plain greek yogurt (I used nonfat)
- 2 teaspoons vanilla extract
- 6 ounces bittersweet chocolate, chopped, divided
- 1 ounce (1/4 cup) cacao nibs
Instructions
- Preheat oven to 375ºF and grease a standard 12-cup muffin tin with nonstick spray.
- In a bowl, whisk together the flour, orange zest, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the coconut oil and brown sugar until combined. Beat in egg and egg white one at a time, until mixture is smooth. Beat in yogurt and vanilla extract until smoothly combined.
- Add the dry ingredients to the wet and fold in just until mostly incorporated. Add 5 ounces of chocolate chunks and cacao nibs and fold in just until all ingredients are evenly combined; the batter will be quite thick.
- Divide batter evenly between the prepared muffin cups and sprinkle tops with remaining chocolate chunks. Bake at 375ºF for 18-20 minutes, just until a toothpick inserted into the center of one comes out free of batter.
- Cool muffins in pan for 5-10 minutes, and then transfer to a wire rack to cool completely. Store in an airight container at room temperature.