These Dark Chocolate Orange Muffins are a delightful treat for your early mornings along with a fresh cup of coffee or tea. They're soft, chocolaty and nicely elevated by the citrusy aroma of oranges.

Care for muffins? Then you should definitely try these amazingly tasty muffins. I'm a big fan of dark chocolate in desserts. The addition of oranges to the dark chocolate combo it's just a perfect match of flavours. It's a win when you find the best flavours or ingredients matching perfectly and making your food sing. Culinary mission accomplished!

One thing that I often say in my recipe blog posts is 'it's easy to make.' And, I'm not misleading you, I promise.  There are more complicated recipes, and there are easy ones. Well, this one is easy. You have to let me know what you think, ok? :)

First, just because I love to marry all flavours, I went to add an extra step to the recipe, optional as well, that does require five to ten minutes of prep. Again, it's optional, friends. Have you tried making candied orange zest? Not a big deal. You peel the orange zest and boil it either with water first, reduce it, and then add the non-refined sugar (of course), and boil it some more to reduce again. Adding candied orange zest to a dessert is like adding an extra layer of character and texture. The food on your plate is not just about flavours, it's also about textures. Enjoying food is a multi-sensorial experiment, friends. Make the food on your plate, count!

Orange who? Orange muffins! Ok, it's not like the actual joke, but seriously, have you tried orange muffins before? If not, you've missed a good thing. Oranges are not just an all-time favourite citrus fruit, but they are a perfect addition to a dessert. They're a wintery fruit, sour and sweet with a juicy texture. My tip for you, try to buy organic oranges if you have the possibility. Studies say they contain 30 percent more vitamin C than regular ones.

Now that we're clear that oranges are the star flavour in our recipe let's jump into the muffin batter making. The easiest thing about baking these muffins is that you have to mix all the ingredients together. Mix the dry ingredients first, in no particular order, and then add all the wet ones on top. Vigorously mix and mix again, and your muffin dough is ready to go in less than 10 minutes. My personal tip for gluten-free batters that don't have any added gums to them is always to add an extra 2 minutes at the end of the mixing process. Adding gums to your gluten-free cake ingredients, it's another story. I personally do not use gums. I prefer to experiment with combining various types of gluten-free flours until I find the perfect balance and texture instead of adding xantham gum in the mix.

These muffins are soft and so full of flavour, friends. You really can't tell they're gluten-free. If you haven't tried any of my gluten-free desserts yet, I dare you. Here's one favourite of mine…..Check it out! Who doesn't love an excellent guilt-free donut? 

I know these muffins will be a hit if you decide to make them. The smell of these muffins when they're freshly baked? Oh, my! I can't even begin to describe. I'm telling you, they won't last. The freezing option is there, but you won't have a chance to have leftovers.

They're the perfect snack for school or as a work snack. We've already established they are a great breakfast option. It doesn't matter when you decide to enjoy them, they'll be a delicious treat.

Give this recipe a try, my sweet friends. Tag me on your social media if you make them, or leave a comment below. And, if you have any questions about this recipe, do let me know. I'd be delighted to help out. :)

Happy gluten-free muffin baking, my friends! Stay healthy and happy.

Until next time,

T