Ingredients:
- 2 ¾ cups flour, spooned and leveled
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1/2 cup mini semi sweet choc chips (plus more for garnishing the tops)
- 1 ⅓ cup granulated sugar
- 1-2 tbsp. orange zest (zest from two Bee Sweet Citrus Cara Cara Oranges)
- ½ cup Bee Sweet Citrus Cara Cara Orange juice
- ⅓ cup vegetable oil
- 3 eggs, room temperature
- 1 tsp. Vanilla extract
- ½ cup buttermilk room temp
- ½ cup sour cream, room temp
- Coarse sugar, for finishing
Directions:
Line two 12-count muffin tins with six muffin liners in each, placing a muffin liner in every other cup so they are evenly spaced.
In a mixing bowl, whisk together the flour, baking powder, baking soda and salt. Then stir in the mini chocolate chips. Set aside. In another bowl, combine the granulated sugar and orange zest together. Rub the sugar and zest between your fingertips to create an orange sugar.
Then whisk in the orange juice, oil, eggs and vanilla until combined. Add in the buttermilk and sour cream, whisk again. Fold in the dry ingredient/chocolate chip mixture just until combined, do not over mix. Allow the muffin batter to rest at room temperature for 30 minutes.
Preheat the oven to 425°F. Scoop the batter into prepared muffin tins, filling pretty much all the way to the tops. Add a sprinkle of coarse sugar on top and more mini chocolate chips. Bake for 5 minutes at 425 ° F, then reduce the oven temperature to 350°F and bake for 10-13 minutes more.
Cool slightly before enjoying!
