Sultana, Chocolate & Orange Muffins
Little cakes of deliciously light and fluffy sponge scented with orange, studded with plump dried fruit and chocolate chunks. A simple sweet treat that can be ready in just 40 minutes. Lovely served hot with custard for dessert too.
For the best results, read the accompanying blog post before starting, use digital scales and metric measurements.
Ingredients
- 325 g self-raising flour (or plain/all-purpose + 3 additional tsp baking powder)
- 1 level tsp baking powder
- ½ tsp salt
- 240 ml plain yogurt
- 200 g caster sugar
- 2 large eggs
- 120 g butter (melted)
- 125 g sultanas (Optional but recommended: plump up by soaking in boiling water for 10 - 15 minutes. Drain well and pat dry before using)
- 125 g milk or dark chocolate (roughly chopped)
- 2 large oranges, zest only (finely grated)
Instructions
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Preheat your oven to 200° C /180° Fan /Gas 6 /400° F with a shelf in the middle.
Put a paper case into each hole of a 12-hole deep muffin tin.
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Sift together the flour, baking powder and salt then set aside.
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Put the yogurt, sugar, eggs, and melted butter in a large mixing bowl.
Whisk together, preferably using electric beaters, until combined and the sugar is dissolved.
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Fold in the sifted flour and when it's almost all been incorporated fold in the sultanas, chocolate and orange zest.
Tip: for light muffins, try not overmix: it doesn't matter if the batter looks a little lumpy.
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Divide the mixture equally between the 12 muffin cases.
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Bake until the muffins are risen, golden, and a cocktail stick or skewer comes out clean (approx. 17 - 20 minutes).
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Cool on a wire rack until just warm if serving straight away, or leave until completely cold before storing in an airtight container for 3 - 4 days or freezing.
Reheating: ping in a microwave for a few seconds to warm and bring back the fluffy texture. Add a few extra seconds if frozen.
Lovely served as a hot pudding with Homemade Custard poured over.