Rosie Makes: Blood Orange & Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

In the midst of a grey, dreich January, the zesty freshness and heady aroma of seasonal blood orange is enough to brighten even the darkest of Winter days. These blood orange and double chocolate rye muffins – via Anna Jones’ fantastic collection, ‘A Modern Way to Cook’ – are like a grown-up, healthier riff on Terry’s Chocolate Orange. You could quite justifiably eat these for breakfast as they have no refined sugar, dairy and just a little spelt flour. The milk and oil make for a really moist sponge, and if you wanted to make them even more of a treat you could add more chopped chocolate sprinkled at the end for some more gooey goodness. To make 12 muffins, you will need:

150ml olive oil or coconut oil
150g good white spelt flour
50g wholegrain rye flour
5 tbsp cocoa powder
1 tsp baking powder
3 free-range organic eggs
250ml milk of your choice
150ml maple syrup
2 unwaxed blood oranges (or normal orange)
100g good quality chocolate.

Blood Orange and Double Chocolate Rye Muffins

Preheat the oven to 220C/ 200C fan/ Gas 7. Line a muffin tin with paper liners (I have a smaller bun tin, so mine made more, smaller cakes) and get all your ingredients together. If you are using coconut oil, melt it and let it cool.

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Sift together all the dry ingredients in a large mixing bowl.

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Crack the eggs in a separate bowl and whisk together, then add the milk, maple syrup and oil while constantly stirring. Grate in the zest of one of the oranges.

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Use a knife to cut the peel from both oranges and remove any pithy bits, then chop the oranges into small pieces, removing the pith from the centre too.

Blood Orange and Double Chocolate Rye Muffins

Add the dry mixture to the wet mixture, folding carefully.

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Roughly chop the chocolate and add half of it to the batter, along with half the orange pieces.

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Use a spatula to carefully fold everything together until combined.

Blood Orange and Double Chocolate Rye Muffins

Divide the batter between the muffin cases (fill until about two thirds full) and top with the rest of the chocolate and orange pieces.

Blood Orange and Double Chocolate Rye Muffins

Bake for 16 – 18 minutes in the preheated oven, then serve with a cup of something caffeinated.

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

These muffins are best warm from the oven – I’m not sure it’s possible not to try one straight after baking, as the scent of chocolate and orange is too much to resist. Normal oranges work just as well when blood orange is out of season.

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

What are you baking this weekend? Are you a fan of blood orange?

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Blood Orange and Double Chocolate Rye Muffins

Blood Orange and Double Chocolate Rye Muffins

9 comments

  1. idahoybye says:

    These sound absolutely delicious! 🙂

  2. I love the use of blood orange here! I will definitely try these out!

  3. I absolutely love blood oranges and this recipe looks like a fantastic way to celebrate them. Thanks for sharing the great recipe and the beautiful photos

  4. […] messages from those of you who already have!) or blood orange – I’m going to make my blood orange and double chocolate rye muffins next. I managed to pick up some Seville oranges from my local greengrocer to make some marmalade […]

  5. Priya says:

    So, I made these and they were really tasty BUT left a puddle of oil at the bottom of each well in my cupcake tin! About half a Cm! They were literally dripping when I took them out. Once removed and rested on kitchen roll to soak up the excess they were good. Apart from using wholemeal flour in place of the rye I stuck to the recipe completely! I did think there was too much oil and considered reducing it but thought I should stick to the original before tweaking. Any thoughts???

    • Rosie says:

      Hello Priya, just seen your comment. Sorry your cupcakes were oily! Mine weren’t at all, so that’s a real shame. I think the flour might make a difference as rye is pretty dense and can take the oil. Try it with less oil and let me know how you get on! 🙂

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