Blackberry and Orange Muffins with Dark Chocolate Chunks
5 from 2 votes

Blackberry and Orange Muffins with Dark Chocolate Chunks

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 211kcal
Author: Jessica Randhawa


  • 1/4 cup butter melted and cooled
  • 1/4 cup unsweetened applesauce
  • 1/2 cup milk at room temperature
  • 2 large eggs
  • 1 orange zested
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1.5 cups fresh blackberries
  • 1/2 cup roughly chopped 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.


Calories: 211kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 245mg | Potassium: 200mg | Fiber: 2g | Sugar: 12g | Vitamin A: 220IU | Vitamin C: 5.1mg | Calcium: 62mg | Iron: 2.1mg
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