These Blackberry and Orange Muffins with Dark Chocolate are seriously some of the most delicious muffins you’ll ever make! With a soft and fluffy texture that melts in your mouth with every bite, these irresistible treats come together quickly with fresh seasonal blackberries, orange zest, and your favorite dark chocolate.
These zesty and chocolatey muffins are so yummy! I often find myself daydreaming about them after the last one is gone.
Don’t worry if fresh blackberries aren’t available—frozen or other berries like boysenberries or raspberries are perfectly acceptable substitutes. Whether savored for breakfast, brunch, or as a sweet snack, these amazing muffins are destined to become a favorite in your house.
If you want to make the most delicious vegan muffins, swap the butter with organic shortening, the dairy milk with your favorite plant-based milk, and substitute the eggs with four tablespoons of arrowroot powder mixed with six tablespoons of water.
How to Make Blackberry and Orange Muffins with Dark Chocolate
Muffin prep: Start by preheating your oven to 375 degrees F and get your 12-cup muffin tin ready by lining it with liners. Spray with nonstick cooking spray.
Making the batter: In a large mixing bowl, whisk together the butter, apple sauce, milk, eggs, and orange zest until they’re fully incorporated, beating for 2-3 minutes. Next, whisk in the sugar until it’s well combined. In a separate bowl, mix together the flour, baking powder, and salt. Now, gently fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix! Finally, add the blackberries and chopped chocolate, giving it a gentle fold.
Baking the muffins: Scoop the muffin batter into the prepared muffin tin, dividing it evenly among the 12 cups. Transfer to the oven and let the muffins bake for around 22-25 minutes. Keep an eye on them—they’re done when the tops turn slightly golden and a toothpick inserted comes out clean. Once they’re ready, remove the tin from the oven and give the muffins a little time to cool for about 5-10 minutes.
Note: This recipe makes approximately 12 muffins.
Storing and Freezing Leftover Muffins
Storage: Keep leftover muffins stored in an airtight container in the refrigerator for up to 4 days.
Freezing: Allow the muffins to cool completely before transferring to a baking sheet. Place the baking sheet in the freezer and allow the muffins to freeze for 2-3 hours before transferring them to a large ziplock bag. Enjoy within 1-2 months.
More Delicious Muffin Recipes
- Banana Nut Muffins Recipe
- Raspberry Banana White Chocolate Chip Coconut Muffins
- Blueberry Yogurt Muffins
- Zucchini Chocolate Chip Muffins
- Pumpkin Banana Muffins
If you try making this Blackberry and Orange Muffins with Dark Chocolate Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Blackberry and Orange Muffins with Dark Chocolate
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners and lightly spray with nonstick cooking spray. Set aside.
- In a large mixing bowl prepare the batter by whisking together the butter, apple sauce, milk, eggs and orange zest. Beat well for 2-3 minutes until fully incorporated. Whisk in the sugar until combined.
- In a separate bowl mix together the flour, baking powder and salt.
- Using a rubber spatula gently gently mix together the dry with the wet ingredients until just mixed- no not overmix. Fold in the blackberries and chopped chocolate.
- Scoop the muffin batter into the prepared muffin tin, dividing the batter evenly between the 12 cups. Transfer the muffin tin to to oven and bake for approximately 22-25 minutes, or until tops of the muffins are slightly golden and toothpick inserted comes out clean.
- Remove tin from the oven and allow muffins to cool for at least 5-10 minutes before serving. Store leftover muffins in an airtight container or ziplock bag for 2-3 days.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)