Gluten Free Blood Orange and Dark Chocolate Chunk Muffins

Sometimes I just get the urge to bake (I often get the urge to eat cake but that’s an everyday battle with my willpower and my waistline). On Thursday I came home from work, saw a blood orange in my fruit bowl I just thought “Yes! orange and chocolate chip muffins”. So I popped the oven on, grabbed my apron and pulled all my baking stuff out of the cupboard. I didn’t have any chocolate chips so I just improvised by chopping up a bar of dark chocolate I had stashed in the fridge. You don’t need to add the edible glitter they taste exactly the same without it but I just can’t help myself when it comes to anything shiny and I love to add a bit of a party vibe to my cakes.

Gluten Free Blood Orange and Dark Chocolate Chunk Muffins


Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 6

Ingredients:

115g salted butter

115g caster sugar

2 large free range eggs

145g gluten free self raising flour (I used dove’s farm)

Zest of 1 blood orange

Juice of half a blood orange

60g dark chocolate, roughly chopped (I used Lindt a touch of sea salt dark chocolate)

40g dark chocolate

Edible glitter (optional)

Preheat the oven to 180C and line a muffin tin with 6 muffin cases.

In a large bowl cream together the butter and sugar, then add the eggs and mix well. Sift in the flour and stir until combined.

Zest the blood orange and add to the mixture, then squeeze in the juice of half the blood orange, making sure no orange pips go into the mixture. Add the chopped dark chocolate and give the mixture a good stir to combine everything.

Divide the mixture between the 6 muffin cases and bake in the oven for 20 minutes. They should be golden brown and springy to the touch.

When the cakes are done set them aside until they are completely cool.

Break the remaining 40g dark chocolate into small pieces and place into a small bowl. Place in the microwave and heat it on medium high for about 30 seconds to start with. Remove from the microwave and stir. Repeat heating at shorter intervals of 15 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.

Drizzle the melted chocolate over the muffins. If you want to add a sparkly touch to your muffins add a sprinkle of edible gold glitter.  

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I have shared this post with:

Tin and Thyme – We Should Cocoa

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2 thoughts on “Gluten Free Blood Orange and Dark Chocolate Chunk Muffins

  1. These muffins sound absolutely gorgeous. I’ve not seen any blood oranges this year, but there’s something about them that just says “luxury”. Love the glitter – a bit of sparkle is bound to make us feel better 🙂 Thanks for sharing with We Should Cocoa.

    I’m running a bit behind this month due to my advent calendar, but the round-up and new linky should be up tomorrow.

    Liked by 1 person

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